Pumpkin Snickerdoodle Cookies
1.5
dozen45
minutes15
minutes300
kcal
This is one of my favorite fall cookie recipe – a spin on the popular snickerdoodle that will make all of your pumpkin dreams come true! They are fluffy, flavorful & have a sugar coating that adds the perfect pumpkin touch to each bite. Great for passing around the dessert table at Thanksgiving or any fall festivity! Enjoy!
Ingredients
1.5 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 tsp. pure vanilla extract
1/3 cup pure pumpkin (canned)
2 tsp. pumpkin pie spice
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
- for the sugar coating:
2 tsp. pumpkin pie spice
3 TB granulated sugar
Directions
- In a medium bowl, combine & whisk together the brown sugar, butter, pure pumpkin & vanilla until full combined. Set aside.
- In a separate medium bowl, combine & whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt & baking powder.
- Add the dry ingredient mixture to the wet ingredient mixture. Stir until fully combined. Cover & place the dough in refrigerator for 30 minutes. (Don’t skip this!)
- Meanwhile, preheat the oven to 350 degrees. Spray your cookie sheets with non-stick cooking spray or line with parchment paper.
- Make the sugar coating mixture. In a small bowl, stir together the granulated sugar & pumpkin pie spice until full combined.
- Once the 30 minutes is up, scoop the dough into about 2 tablespoon-sized balls. Then, roll each dough ball into the sugar mixture and place on the cookie sheet. Leave at least 2-3 inches in-between each dough ball.
- Bake for about 12-15 minutes, checking on the cookies at the 10 minute marker. They should be fluffy & golden brown. Let cool before serving. Enjoy!
Hey I’m
I’m here to help you fuel your family. From quick snacks to family dinners, here’s what I’m cooking and loving in my own kitchen.