Pumpkin Snickerdoodles
Soft and chewy fall cookies with a pumpkin twist on the popular snickerdoodle cookies.
Ingredients
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- ¼ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium-size bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl using a spatula, combine melted/cooled butter and sugars until well-combined. Add pumpkin puree; mix until combined.
- Add egg yolk and vanilla extract; mix until combined.
- Gradually, add flour mixture to wet ingredients and mix until well-combined.
- Cover and refrigerate dough for a minimum of one hour. Dough can be refrigerated overnight for up to five days.
- Preheat oven 350 degrees.
- In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons of cinnamon.
- Scoop chilled dough into 1 ½ tablespoon balls, or use a #40 disher to scoop balls of dough. Roll balls of dough in the sugar-cinnamon mixture, and place on a silicone mat/parchment paper-lined baking sheet; spacing 2" apart. Keep dough chilled in between batches.
- Bake for 10-12 minutes. Do not place cookie dough on hot baking sheet.
- Allow cookies to cool completely on baking sheet. Eat & Enjoy!
Notes
Pumpkin Snickerdoodles should be stored in an airtight container and will keep 4+ days.
