Ingredients
Scale
- 1/2 cupbutter, softened
- 1 1/2 cupssugar
- 1egg
- 1/2 cuppumpkin puree*
- 3 cupsall-purpose flour
- 1 teaspooncream of tartar
- 2 teaspoonsbaking soda
- 1/4 teaspoonsalt
- 1 teaspoonpumpkin pie spiceor1/2 teaspoon cinnamon,1/4 teaspoon allspice,1/4 teaspoon nutmeg,1/4 teaspoon ginger
- 2 tablespoonssugar
- 2 teaspoonscinnamon
Instructions
- Preheat Your Oven:Begin by preheating your oven to350 degrees Fahrenheit(175 degrees Celsius). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
- Cream the Ingredients:In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and well-combined. This step is crucial to ensure your cookies have a soft, tender crumb.
- Mix the Dry Ingredients:In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
- Prepare the Cinnamon Sugar Coating:In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating. This mixture gives the cookies their signature sweet and spiced crust.
- Shape the Dough:Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until they are evenly coated.
- Flatten and Bake:Place the coated dough balls on the prepared baking sheet, spacing them evenly. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake to Perfection:Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Cool and Enjoy:Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these soft and flavorfulPumpkin Snickerdoodles!