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!
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