Pumpkin season may be far out of sight, but these Snickerdoodle Cookies are still perfect for the holiday season… or anytime. Don’t want pumpkin? Just leave it out!
My favorite kind of cookies are soft and chewy. I’m not a crunchy cookie kinda gal. Nikolai and Taras LOVE these cookies. They are soft and cinnamon-y and rich!
The great thing about these little guys is that they are so simple and easy to make! Combine the ingredients, round them out and bake for 10 minutes. A great solution to last minute cookie swaps and parties that have a way of sneaking on to our calendars at the last minute.
How to Make Pumpkin Snickerdoodle Cookies
Like I said, these are great when that fall weather hits, but if you aren’t a fan of pumpkin, then omit from the recipe. Presto! You’ve got a classic Snickerdoodle recipe.
The main key here is to make sure your butter is softened or the cookies will not turn out. I’m sure there’s an excellent reason out there, but for the sake of all cookies, just do it!
Tip: If you are really running behind, soften butter by warming a glass bowl with hot water, then placing the empty (but hot) bowl over a stick of butter. The baking gods say it works like a charm!
First, gather all ingredients. Begin by mixing the first four ingredients (three if you are omitting pumpkin).
Then, Add in the flour, cream of tartar, baking soda, and salt. Blend with spoon until all is combined and dough is formed.
Next, combine the sugar and cinnamon in a small bowl and set aside. Now, take a small handful of dough and roll into small balls. Then, roll in sugar mixture.
Then, bake until beautiful for 8-10 minutes at 400 degrees.
Tip: After baking, allow the cookies to rest for a few minutes on the same cookie sheet. The cooling will help the cookies keep their shape.
- ¾ cup Softened butter
- ¾ cup sugar
- ¼ cup pumpkin puree
- 1 egg
- 1 1/2 cup flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- Pinch of salt
- ¼ cup sugar
- 1 T cinnamon
- Mix together first 4 ingredients until mixed well. Add in the flour, cream of tartar, baking soda, and salt.
- Blend with spoon until all is combined and dough is formed.
- Combine ¼ C sugar and 1 T cinnamon in a small bowl and set aside.
- Roll the dough into small balls and roll into sugar mixture.
- Place onto ungreased cookie sheet at cook for 8-10 minutes at 400 degrees.
The cookies do best resting on the cookie sheet for 2-5 minutes.