Pumpkin Snickerdoodle Cookies
Pumpkin and pumpkin spice infuse these Pumpkin Snickerdoodle Cookies with amazing fall flavors! Easy, delicious, and perfect with a glass of milk or cup of coffee, make a double batch and freeze some for later!
Servings: 24 cookies
Calories: 113kcal
Ingredients
- 1 3/4 cup all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup butter 1 stick, softened
- 1 cup white sugar granulated
- 1 large egg
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- 2 teaspoons cinnamon
- 1/4 cup white sugar granulated
Instructions
- Mix the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium-sized bowl.
- Cream the butter and sugar together in the bowl of a stand mixer or with a hand mixer.
- Add the egg and pumpkin puree to the butter and sugar mixture and mix. It's ok if it looks curdled.
- Add half the flour mixture to the wet mixture and blend until just combined. Scrape the bowl and add the remaining flour, and mix until combined.
- Transfer the cookie dough to a large sheet of plastic wrap, form it into a disc, and refrigerate it for about 2 hours.
- Roll 1-tablespoon balls of cookie dough then roll them in the cinnamon sugar. Repeat until the dough balls are all formed, then roll the cookies through the sugar one more time.
- Bake on a parchment paper-lined baking sheet for about 12 minutes or until the tops start to crack and the center of the cookie bounces back when lightly pressed with a fingertip.
- Cool for 10 minutes on the baking sheet then transfer to a cooling rack, cool, and enjoy!
To make the cinnamon sugar:
- Combine the cinnamon and white granulated sugar in a small bowl. Mix well.
Notes
Chef Jenn's Tips
- Use the freshest pumpkin pie spice for the very best flavor.
- Make sure you're using pure pumpkin puree, not pumpkin pie filling.
- Kosher salt is what I used in this recipe. If using table salt, cut the amount in half. If you're using unsalted butter, use the full amount.
- Don't overmix the cookie dough!
- Chilling the dough helps the cookies bake properly and makes them easier to roll.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg