Description
Soft, chewy Pumpkin Snickerdoodle Cookies that are bursting with the flavors of autumn. These cookies are the perfect treat to enjoy with a cup of coffee or tea.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1 cup pumpkin puree
– 1 large egg
– 2 teaspoons vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. – In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. – Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. – Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. – Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a more pronounced pumpkin flavor, use 1 1/4 cups of pumpkin puree.
– If you prefer a chewier cookie, bake for 12-14 minutes.
– Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American