Fall is one of the best seasons for baking in my opinion. There are so many great spices to use and everything has so much flavored. Maybe it’s because of the cooler weather, but I am always in the mood to bake once fall comes around and it’s just deciding what to bake that takes the longest.
This was a recipe I have been making for a few years and these are so good. You are really able to taste the clove and nutmeg in these cookies. The cinnamon sugarcoating is perfect and gives the traditional snickerdoodle taste, but its the pumpkin that really makes this a great seasonal cookie!
- 1 Cup Unsalted Butter (Softened)
- 1/2 Cup Pumpkin Puree
- 1 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 2 Teaspoon Cream of Tartar
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Salt
- 2 1/2 Cups All-Purpose Flour
- 1/2 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Clove
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Light Brown Sugar
- 2 Teaspoons Ground Cinnamon
1. Preheat your oven to 325 degrees Fahrenheit
2. In a medium sized bowl stir together the flour, cinnamon, nutmeg, cloves, baking powder, salt, and cream of tartar. Set aside.
3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until fluffy. Once fluffy mix in the pumpkin puree and vanilla extract until fully incorporated.
4. Gradually add in the dry ingredients, about a third at a time into the wet ingredients until thoroughly mixed.
5. In a small bowl, mix the ingredients for the toppings, the sugar, brown sugar, and cinnamon.
6. Roll the dough into one inch sized balls. Toss the dough balls into the cinnamon sugar mixture until coated. Place cookies 1-2 inches apart on a baking sheet. Line the baking sheet with parchment or a silicon mat make clean up even easier!
7. Bake cookies for 7-10 minutes at 325 degrees Fahrenheit. The edges should be a nice golden brown when done.
8. Allow to cool on a wire cooling rack and then store in an airtight container.