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–+ servings
Soft and chewy pumpkin snickerdoodles on parchment paper.

Pumpkin Snickerdoodles

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 135 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 1/2 tablespoons pumpkin purée
  • 3 tablespoons granulated sugar for rolling
  • 1 1/2 teaspoons ground cinnamon for rolling

Instructions
 

  • In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
    Whisking together flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt for Pumpkin Snickerdoodles.
  • In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined.
    Creaming butter, granulated sugar, and brown sugar in a white bowl for Pumpkin Snickerdoodles.
  • Mix in the egg and vanilla extract, then mix in the pumpkin purée, stopping to scrape down the sides of the bowl as needed.
    Flour and baking ingredients on textured surface for baking bread or pastries.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
    Adding pumpkin purée to wet ingredients for Pumpkin Snickerdoodles.
  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
    Pumpkin Snickerdoodles cookie dough in a white mixing bowl, ready to be scooped.
  • In a small mixing bowl, whisk together the 3 tablespoons of sugar and 1 1/2 teaspoons of ground cinnamon for the coating.
    Ground cinnamon and sugar in a white bowl for baking.
  • Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
    Rolling balls of Pumpkin Snickerdoodles cookie dough in cinnamon sugar on parchment paper.
  • Bake for 10-13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
    Baked Pumpkin Snickerdoodles cooling on parchment paper.

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 67mgFiber: 1g
Keyword Pumpkin Snickerdoodles
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