Description
A spiced autumn twist on the classic snickerdoodle, featuring real pumpkin puree and a signature cinnamon-sugar crust.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and brown sugar together until pale and fluffy.
- Stir in pumpkin puree and vanilla extract until smooth.
- Sift together flour, cream of tartar, salt, and cinnamon; fold into the wet ingredients.
- Form dough into 1-inch balls.
- Roll balls in a mixture of granulated sugar and cinnamon.
- Bake for 10-12 minutes until edges are set.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American