Pumpkin Spice Snickerdoodle Cookies

Pumpkin Spice Snickerdoodle Cookies offer a delightful twist on classic snickerdoodle treats, infused with warm autumn flavors. These cookies are soft, chewy, and full of spices like cinnamon, nutmeg, and cloves, with a hint of pumpkin puree for a seasonal touch. Great for fall gatherings or a cozy night in, these cookies are straightforward to make and enjoyable to indulge in, providing a comforting taste of the autumn season.

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup granulated sugar, for rolling
• 1 tbsp cinnamon, for rolling

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
3. Add the pumpkin puree and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a dough forms.
6. In a small bowl, combine the 1/2 cup sugar and 1 tbsp cinnamon for rolling.
7. Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until coated.
8. Place the coated dough balls on the prepared baking sheet, 2 inches apart, and flatten slightly with the bottom of a glass.
9. Bake for 10-12 minutes until the edges are set but the centers are still soft.
10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Keywords: Cozy, Sweet Treat, Dessert, American

Spice Rack: Cinnamon, Nutmeg, Cloves

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