pumpkin snickerdoodle cookies – soft and chewy (no cream of tartar

Certainly! Here’s a recipe for soft and chewy pumpkin snickerdoodle cookies without using cream of tartar:

 

Ingredients:

For the Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Sugar Coating:

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

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

1. Add Wet Ingredients:
   • Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
2. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. Chill the Dough (Optional):
   • For optimal results, you can chill the dough in the refrigerator for about 30 minutes. Chilled dough helps prevent cookies from spreading too much.

1. Sugar Coating:
   • In a small bowl, mix together the granulated sugar and ground cinnamon for the sugar coating.
2. Shape Cookies:
   • Scoop out portions of dough and roll them into balls. Roll each ball in the sugar coating mixture until well coated.
3. Bake:
   • Place the coated dough balls on the prepared baking sheets, leaving space between each cookie.
   • Bake in the preheated oven for 10-12 minutes or until the edges are set, and the tops are slightly cracked.
4. Cool:
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
5. Serve:
   • Once cooled, enjoy your soft and chewy pumpkin snickerdoodle cookies!

These cookies should have a delightful pumpkin flavor with a soft and chewy texture, and the cinnamon sugar coating adds a delicious touch.