Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are a delicious spin on the classic snickerdoodle cookie, with warm pumpkin flavors and aromatic spices. These soft and chewy cookies are ideal for holiday baking and gatherings.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the pumpkin puree, sugar, and softened butter until well combined

Beat in the egg and vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

In a small bowl, mix the 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling

Scoop tablespoon-sized portions of dough and roll them into balls

Roll each ball in the cinnamon-sugar mixture to coat

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart

Use the bottom of a glass to gently flatten each dough ball

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely