Ingredients
- All-purpose flour: 2 3/4 cups
- Cream of tartar: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 1/4 cups, divided
- Pumpkin puree: 1 cup
- Large egg: 1
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the pumpkin puree and egg until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: In a small bowl, combine the remaining 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon.
- Step 6: Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture. Place the cookies onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- Reheat cookies in the microwave for 5-10 seconds to restore that fresh-baked warmth and chewiness.
- Serve these pumpkin snickerdoodles with a scoop of vanilla ice cream or a warm mug of spiced cider for a cozy treat.
- For extra chewy cookies, chill the dough for 30 minutes before baking, preventing them from spreading too thin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American