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Pumpkin Snickerdoodles
Pumpkin Snickerdoodles

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The perfect fall cookie-cinnamon, sugar and pumpkin!

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Serving Size / Yield

20 servings

Ingredients

  • 1 C. unsalted butter
  • 1 C. granulated sugar
  • 1/2 C. brown sugar
  • 3/4 C. pumpkin puree
  • 1 egg
  • 2 tsp. vanilla extract
  • 3 3/4 C. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Coating:
  • 1/2 C. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • allspice

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Directions


  1. Beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

  2. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.

  3. Gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

  4. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

  5. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture.

  6. Set on cookie sheet, about 2 inches apart.

  7. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls.

  8. Bake the cookies for 12, or until baked through.

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