Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are soft and fluffy cookies made with both pumpkin puree and pumpkin pie spice for a delightful cookie for Fall.
Servings: 50 cookies
Calories: 97kcal
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- ¾ cup (180 g) canned pure pumpkin, excess liquid squeezed out (leaving approximately ⅓ cup puree)
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Line three cookie sheets with parchment paper or Silpat.
- In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).
- Add in the egg, drained pumpkin puree, and vanilla. Mix until fully incorporated.
- With the mixer on low, add the flour, cream of tartar, soda, salt, and pumpkin pie spice.
- Using a 1-tablespoon scoop, scoop out rounded balls and place them close together on one of the cookie sheets.
Cinnamon Sugar
- Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.
Assembly
- Roll balls of dough in the mixture. Place each ball of dough about 2 inches apart on the parchment-lined baking sheets.
- Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.
Nutrition
Serving: 1cookie | Calories: 97kcal