Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodle Cookies are our new favorite fall treat! They're delicious cookies infused with real pumpkin and our favorite fall spices then rolled in a cinnamon-sugar mixture then baked until warm and fluffy.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chilling time 4

Total Time 4 22

Servings cookies

Calories 66kcal

Author Sherri Hagymas

Ingredients

½ cup butter softened (1 stick)
½ cup brown sugar
¼ cup white sugar
⅓ cup pumpkin puree
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice or cinnamon
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt

For rolling the cookie dough in

¼ cup white sugar
2 teaspoons cinnamon or pumpkin pie spice

Instructions

Make the cookie dough:

In a large mixing bowl, add the butter, brown sugar and white sugar. Beat together until fluffy on medium speed using an electric mixer.
½ cup butter, ½ cup brown sugar, ¼ cup white sugar
Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.
⅓ cup pumpkin puree, 1 teaspoon vanilla extract
In a separate medium bowl, add the flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.
1 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon salt
Gradually add the flour mixture to the pumpkin mixture in batches of ½ cup at a time, blending and scraping down the sides of the bowl between adding.

Chill the dough:

Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.

Bake the cookies:

Preheat the oven 350° F and line a baking sheet with parchment paper.
In a small bowl, add the sugar and pumpkin pie spice and mix together.
¼ cup white sugar, 2 teaspoons cinnamon or pumpkin pie spice
With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.
Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.
Bake for 11-12 minutes.
Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Notes

Use gluten free one-to-one flour or oat flour for gluten free version.

Easily make homemade pumpkin spice.

Nutrition