Description
A delightful autumn-inspired cookie that combines the warmth of pumpkin and cinnamon with a classic snickerdoodle texture. These soft, chewy cookies are perfect for cozy afternoons and holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 large egg
- 1 egg yolk
- 1 cup pumpkin puree
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
Coating
- 3 tbsp granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Whisk dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in a medium bowl.
- Cream butter and sugars until light and fluffy.
- Add egg, egg yolk, and pumpkin puree. Mix well.
- Fold dry ingredients into wet mixture until just combined.
- (Optional) Chill dough for 30 minutes.
- Mix coating sugar and cinnamon in a small bowl.
- Form dough into tablespoon-sized balls.
- Roll balls in cinnamon-sugar coating.
- Place on parchment-lined baking sheets.
- Bake 10-12 minutes until edges are golden brown.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
- Spoon flour into measuring cup to avoid compacting
- Do not use pumpkin pie filling
- Chilling dough is optional but recommended for better texture