Sourdough Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodles are soft, chewy, and full of cozy fall flavor. Made with real pumpkin purée and a touch of sourdough discard, they have the perfect balance of sweetness and warmth from cinnamon and brown sugar. The classic snickerdoodle tang from cream of tartar makes them irresistible, and the pumpkin keeps them extra soft for days. They’re the perfect cookie to bake when you want something festive but simple — no chill time, no fuss, just soft pumpkin-spiced goodness in every bite. Pumpkin Snickerdoodles Ingredients Cookies ¾ cup butter, softened 1 cup sugar ½ cup brown sugar 1 egg yolk 2 teaspoons vanilla ½ cup sourdough discard ½ cup pumpkin purée 3 cups flour 1½ teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt Topping ½ cup sugar 1 tablespoon cinnamon Instructions Preheat oven to 350°F (175°C). In a large bowl, cream together butter, sugar, and...
