Pumpkin Snickerdoodles

5 from 1 vote

Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin snickerdoodles, Snickerdoodle recipe, Soft and Puffy Pumpkin Snickerdoodles

Servings: cookies

Author: Alyssa Rivers

Ingredients

Pumpkin Snickerdoodles

3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup room-temperature unsalted butter
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoon vanilla extract

Cinnamon-sugar coating

½ cup granulated sugar
1 teaspoon pumpkin pie spice

Instructions

In a medium bowl, whisk the 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg together. Set aside.
In a stand mixer with a paddle attachment, whisk the 1 cup room-temperature unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy, about 2-3 minutes.
Mix in the ¾ cup pumpkin puree, then the 1 large egg, and then add the 2 teaspoon vanilla extract, mixing well between additions.
Slowly add in the flour mixture on low speed just until combined. Cover and chill the dough for an hour.
Preheat an oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a small bowl, combine the ½ cup granulated sugar and 1 teaspoon pumpkin pie spice for the coating and set aside.
Once the dough is chilled, take a tablespoon of the cookie batter and roll it into a ball. Roll the ball in the cinnamon sugar coating and place on the prepared baking sheet.
Repeat until the dough is gone, and slightly flatten each cookie dough ball with a heavy-bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops start to crack. Cool the cookies on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Nutrition

QR code

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