Pumpkin Snickerdoodles
We're obsessed with these soft and chewy Pumpkin Snickerdoodles made with real pumpkin and warm spices, then rolled in cinnamon sugar. They deliver cozy flavors of pumpkin pie in a classic snickerdoodle twist.
Servings: 24
Calories: 192kcal
Cost: 5
Equipment
- Stand Mixer , optional
- Hand mixer , optional
Ingredients
- 3/4 cup butter , softened
- 1/4 cup shortening
- 3/4 cups granulated sugar
- ¾ cups light brown sugar
- 1 large egg
- ½ cup pumpkin puree canned, or homemade
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup granulated sugar , for rolling the dough balls
- 1 Tablespoon ground cinnamon , for rolling the dough balls
Instructions
- Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
- Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in egg, pumpkin, and vanilla.3/4 cup butter, 1/4 cup shortening, 3/4 cups granulated sugar, ¾ cups light brown sugar, 1 large egg, ½ cup pumpkin puree, 2 teaspoons vanilla extract
- Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.3 cups all-purpose flour, 3 teaspoons pumpkin pie spice, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon. Roll dough into 24 dough balls.¼ cup granulated sugar, 1 Tablespoon ground cinnamon
- Roll dough balls in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
- Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.
Video
Notes
Storing Instructions: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.
Freezing Instructions: Freeze cooled cookies in a freezer-safe container for up to 3 months.
Pumpkin Snickerdoodle Cheesecake Cookies: Top cookies with cream cheese frosting.
Nutrition
Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 983IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
Recipe Link
Recipe Video
