Pumpkin Snickerdoodle Cookie | Bake with Me | Fall 2024

Pumpkin Snickerdoodle Cookies that are so soft, chewy and loaded with our favorite fall flavors! ⭐FOLLOW ME ⭐ ➡ Instagram -   / gardnernancyl   ➡ Recipe Pumpkin Snickerdoodle Cookies Prep Time - 20 minutesCook Time - 12 minutesChill Time - 45 minutes Ingredients 1/2 cup (113 g) Unsalted Butter 1/2 cup (100 g) Sugar 1/3 cup (70 g) Brown Sugar 1/4 cup (73 g) Pumpkin Puree 1 Large Egg Yolk 3/4 teaspoon Vanilla Extract 1 1/2 cups (190 g) All Purpose Flour 1 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon Baking Soda 1/4 teaspoon Cream of Tartar 1/2 teaspoon Salt Topping 1/4 cup (50 g) Sugar 2 teaspoons ground cinnamon Instructions Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well. Stir in egg yolk and vanilla extract. In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well combined Gradually add dry ingredients to wet until ingredients are well combined. Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 45 minutes. When dough is close to being done with chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Remove dough from refrigerator and scoop into 1 1/2 Tablespoon size balls. Briefly roll the balls between your palms until smooth and then roll in the topping and place on the cookie sheet spacing at least 2” apart. Bake the cookies for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place the cookie dough on a hot baking sheet. Allow cookies to cool completely on the cookie sheet before removing. I like to wait 24 hours for the flavor to meld together before enjoying.