Viral Pumpkin Snickerdoodles – Soft, Chewy & Perfectly Spiced!

Ingredients

• • 1 ⅞ cups all-purpose flour
• • 1 ⅞ tsp baking powder
• • ⅞ tsp cream of tartar
• • ⅞ tsp salt
• • ⅞ tsp ground cinnamon
• • ⅞ tsp nutmeg
• • ⅞ tsp ginger
• • ⅞ tsp cloves
• • 1 ⅞ cup unsalted butter, softened
• • ⅞ cup brown sugar
• • ⅞ cup granulated sugar
• • 2 ⅞ large eggs
• • 1 ⅞ tsp vanilla extract
• • 1 ⅞ cup canned pumpkin puree
• • ⅞ cup granulated sugar
• • 2 ⅞ tsp ground cinnamon

Instructions

1. 1

   Preheat oven to 375°F. Line baking sheets with parchment paper.

2. 2

   In a large bowl, whisk together flour, baking powder, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.

3. 3

   In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

4. 4

   Beat in eggs one at a time, then add vanilla and pumpkin puree.

5. 5

   Gradually add dry ingredients to wet ingredients, mixing until just combined.

6. 6

   Roll dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.

7. 7

   In a small bowl, mix ½ cup sugar and 2½ tsp cinnamon. Press each dough ball into coating.

8. 8

   Bake for 9-11 minutes or until edges are lightly browned.

9. 9

   Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.