Soft Pumpkin Snickerdoodles 🎃🍪
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix Wet Ingredients:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and beat until well blended.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Mixtures:
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball in the cinnamon sugar mixture.
Bake:
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your fingers.
Bake for 10-12 minutes, or until the edges are set and the tops appear slightly cracked.
Cool:
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your soft and spiced pumpkin snickerdoodles!