Ingredients
- All-purpose flour: 2 3/4 cups
- Baking soda: 1 teaspoon
- Cream of tartar: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1 1/2 cups
- Pumpkin puree: 1 cup
- Pure vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a small bowl, combine 3 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon; set aside.
- Step 2: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Step 3: In a large bowl, cream together the softened butter and remaining 1 1/2 cups granulated sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract. Gradually blend in the dry ingredients.
- Step 4: Shape dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture and place on ungreased baking sheets.
- Step 5: Bake for 10-12 minutes, or until edges are lightly golden.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- Warm a cookie in the microwave for 5-10 seconds for an extra gooey treat that enhances the pumpkin spice flavors.
- Serve these delightful cookies with a cold glass of milk or a warm cup of spiced apple cider for the perfect autumnal indulgence.
- Don't overbake the cookies; slightly underbaking ensures a soft, chewy center that complements the snickerdoodle tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American