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Soft Pumpkin Snickerdoodles

These soft and spicy pumpkin snickerdoodles are perfect for fall, combining warm spices with a tender cookie texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Dough

  • 1/2 cup salted butter (slightly softened) see Note 1
  • 1 1/2 cup sugar
  • 1 egg egg
  • 1/2 cup pumpkin puree See note 2 below
  • 3 cups flour
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger

Cinnamon Sugar Mixture

  • 2 teaspoons cinnamon
  • 2 tablespoons sugar

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Cream sugar and butter, then add egg and pumpkin, mixing until smooth.
  • Mix in flour, cream of tartar, baking soda, salt, and spices to form dough.
  • Combine cinnamon and sugar to make cinnamon sugar mixture.
  • Roll dough into 1-inch balls, coat in cinnamon sugar, place on parchment, flatten slightly, and bake for 10-13 minutes.

Notes

Wet hands while rolling to prevent sticking. Refrigerate dough if too sticky.
Keyword Pumpkin