Pumpkin Snickerdoodles Recipe
Easy pumpkin spice snickerdoodle cookies made with pumpkin puree, melted butter, and a cinnamon-sugar coating.
Servings: 18 cookies
Ingredients
For the cookies
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ⅓ cup pumpkin puree
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- In a medium bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
- Combine melted and cooled butter, sugar, and brown sugar in a medium bowl. Whisk in egg, pumpkin puree, and vanilla. Continue mixing until combined. Add the dry ingredients to the butter mixture and fold together until combined and no flour streaks remain. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Remove the cookie dough from the fridge and use a 1.5 tablespoon-size spring-loaded cookie scoop to scoop the dough balls. Roll each into a ball, coat in the cinnamon sugar mixture, and place on the prepared baking sheets, about 2 inches apart. Use your hand or the bottom of a glass to flatten the tops. Bake for 10–12 minutes or until the cookies brown around the edges and the center begins to set.
- Let cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
My Top Tip: Give the dough the full chill time. Refrigerate for at least 30 minutes so it's easier to scoop and roll. If it becomes too soft while you're working, put it back in the fridge before continuing.
Storage: Store the cooled pumpkin snickerdoodles in an airtight container in the fridge or on the countertop. They'll last for up to 1 week.
Freezing: You can freeze the pumpkin snickerdoodle cookie dough for up to 3 months. Roll the dough into balls, toss them in cinnamon sugar, and flash-freeze them on a baking sheet. Then, transfer them to a freezer bag or airtight container. You can bake them directly from frozen!
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 881IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
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