Скачать или смотреть Pumpkin Snickerdoodle Cookies | Soft & Chewy Fall Cookie Recipe

This recipe is perfect for Thanksgiving, Halloween parties, or any fall baking day when you’re craving something warm, sweet, and spiced. Best of all, they’re simple to make with ingredients you probably already have in your pantry. I cannot find the original recipe to leave here for you. This video was filmed last year, so just follow the steps and you’ll have delicious cookies! Below is a similar written one for reference.

🍪 In this video, you’ll learn:
• How to make pumpkin snickerdoodles step by step
• Tips for keeping cookies soft and chewy
• The best way to roll cookies in cinnamon sugar for that perfect coating

📌 Ingredients include: pumpkin purée, butter, sugar, flour, cinnamon, nutmeg, and baking essentials.

If you’re looking for the best fall cookie recipe, you’ll love these pumpkin snickerdoodles!

👉 Don’t forget to like, subscribe, and hit the bell for more homemade cookie recipes and fall baking ideas.

#PumpkinSnickerdoodleCookies #FallCookieRecipe #PumpkinDesserts #Snickerdoodles

RECIPE:
Ingredients
For the cookies:
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 cup (1.5 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup pure pumpkin puree (not pie filling)
1 large egg
1 teaspoon vanilla extract
For the coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat and prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
Cream butter and sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and both sugars on medium speed until the mixture is light and fluffy.
Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture, and mix on low speed until just combined. Be careful not to overmix the dough.
Make the coating: In a small, separate bowl, stir together the granulated sugar and cinnamon for the coating.
Shape and coat the dough: Use a cookie scoop or a tablespoon to roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar coating until it is generously covered.
Bake the cookies: Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each. Bake for 10–12 minutes, or until the edges are set and the cookies look slightly puffy.
Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.