Pumpkin Snickerdoodle Cookies 🎃🍪

Ingredients:

For the Cookies:

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup pumpkin puree
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

1. Cream the Butter and Sugars:

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
• Add the pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.

1. Combine:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Cover the dough and refrigerate for at least 30 minutes to firm up.

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

1. Make the Cinnamon Sugar Coating:

• In a small bowl, mix together the granulated sugar and cinnamon.

1. Shape and Coat the Cookies:

• 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.

1. Bake:

• Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers will still be soft but will firm up as they cool.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

1. Serve:

• Enjoy these chewy pumpkin snickerdoodle cookies with a glass of milk or a warm cup of tea. Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutritional Information:

• Prep Time: 15 minutes (plus chilling time)
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Calories: Approximately 140 kcal per cookie
• Makes: 24 cookies

These cookies are a perfect blend of pumpkin flavor and classic snickerdoodle spices, making them a delightful treat for any occasion! Enjoy baking! 🍂✨