Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
This quick and easy cookie recipe is the cross between a pumpkin cookie and a snickerdoodle. Pumpkin Snickerdoodles are soft pumpkin cookies rolled in cinnamon and sugar. They bake for only 10 minutes, and come out of the oven perfectly soft and chewy. If you love the taste of pumpkin, especially in the fall, these cookies are great with a glass of milk by a warm fire. The pumpkin keeps them moist, so you won't have dried out, crumbly cookies.
Chilling Time1 hr
Cooking Time10 min
Ingredients
- 1 cup butter
- 1 1/2 cup sugar
- 1/2 cup canned pumpkin
- 2 teaspoon vanilla
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
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Preheat oven to 350 degrees F.
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In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
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Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
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In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for about 10 minutes or until edges are golden. Remove and cool on wire racks.