Ingredients:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions:
In a large bowl, cream together the pumpkin puree, granulated sugar, and softened butter until well combined
Beat in the egg
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and cloves
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Do not overmix
Cover the cookie dough and refrigerate for at least 1 hour
Preheat the oven to 350F 175C
Line a baking sheet with parchment paper
In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon for rolling
Scoop out tablespoon-sized portions of dough and roll them into balls
Roll each ball in the cinnamon-sugar mixture to coat evenly
Place the coated dough balls onto the prepared baking sheet, leaving some space between them to allow for spreading
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
Enjoy these delicious pumpkin snickerdoodles as a festive Thanksgiving dessert
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