Make soft and chewy pumpkin snickerdoodles rolled in cinnamon sugar for a perfect fall treat. These bakery-style cookies are easy to make and great for bake sales.
Author:leogrant
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pie filling)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For rolling: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a separate bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.
Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture.
Place the dough balls onto baking sheets lined with parchment paper, about 2 inches apart.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, blot the pumpkin puree with paper towels to remove excess moisture.
Consider using brown butter for a deeper flavor profile.
These cookies can be made ahead and stored in an airtight container.
Chill the dough for at least 30 minutes for thicker cookies.