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Pumpkin Snickerdoodle Cookies

Delightful cookies combining the classic snickerdoodle with pumpkin and warm spices, creating a cozy autumn treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup unsalted butter, softened Make sure butter is at room temperature.
  • ¼ cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed Use light or dark brown sugar.
  • 1 cup pumpkin puree Do not use pumpkin pie filling.
  • 1 large egg Room temperature works best.
  • 1 teaspoon vanilla extract Optional, but adds flavor.
Dry Ingredients
  • 2 ½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
Cinnamon-Sugar Coating
  • ¼ cup granulated sugar
  • 1 tablespoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter, oil, granulated sugar, and brown sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree, egg, and vanilla extract, blending on medium speed until fully combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
  1. In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon.
  2. Scoop dough onto the prepared baking sheet, rolling each ball in the cinnamon-sugar mixture before placing it on the sheet. Space them about 2 inches apart.
  3. Bake for 10-12 minutes, or until the edges are lightly browned. The center will look soft, but they'll set as they cool.
  4. Remove from the oven, allow to cool separately on wire racks, and enjoy your delicious cookies warm!

Notes

To store cookies, place them in an airtight container at room temperature. They stay fresh for about a week. For longer storage, freeze them in an airtight bag for up to three months.