Pumpkin Snickerdoodles
Pumpkin spiced cinnamon snickerdoodle cookies are a fun way to enjoy a classic cookie with a fall twist.
Servings: 36 cookies
Calories: 66kcal
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
For Rolling the Cookies:
- ¼ cup white sugar
- 2 tsp pumpkin pie spice
Instructions
- In a large bowl, using an electric mixer or stand mixer cream together butter, ½ cup brown sugar and ¼ cup white sugar until well mixed.
- Add in pumpkin and vanilla, continue mixing until well blended.
- In a separate bowl whisk together flour, 1 ½ tsp pumpkin spice, cream of tartar, baking soda and salt.
- Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.
- Cover the bowl and refrigerate for at least 4 hours.
- Preheat the oven to 350 and line your cookie sheet with parchment paper.
- Stir together the ¼ cup sugar and 2 tsp pumpkin spice in a small bowl or shallow dish
- Scoop dough out 1 tbsp at a time and roll into a ball. Place ball in the sugar and pumpkin spice mixture and roll around to cover. Place on your prepared baking sheet.
- Continue rolling the dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.
- Bake for 11-13 minutes or until the top begins to crack.
- Allow to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 432IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg