Description
A melt-in-your-mouth fusion of a classic cinnamon snickerdoodle and rich autumn pumpkin. These cookies are soft, spiced, and coated in a sparkling sugar crust.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2.25 cups all-purpose flour
- 1/2 tsp cream of tartar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for rolling)
- 1 tbsp cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and brown sugar until light and fluffy.
- Mix in pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cream of tartar, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Roll dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place on the baking sheet and bake for 10-12 minutes.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American