Pumpkin Snickerdoodle Cookies Recipe
A soft and chewy pumpkin snickerdoodle cookie recipe with warm spices and a classic cinnamon-sugar coating.
Equipment
- Mixing bowls
- electric mixer
- parchment paper
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the dry ingredients: flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Cream together the butter, vegetable oil, sugars until fluffy.
- Add pumpkin, egg, and vanilla to the wet mixture.
- Gradually mix in the dry ingredients.
- Shape the dough into balls and coat them in the cinnamon-sugar mixture.
- Bake for 10-12 minutes.
- Cool and enjoy!
Video
Notes
- Don’t overmix the dough for softer cookies.
- Chilling the dough will prevent the cookies from spreading too much during baking.