Pumpkin Snickerdoodles give you that same great snickerdoodle base, but stepped up a notch with pumpkin. They will sink into your mouth and scream fall!
Prep Time15 mins
Cook Time12 mins
Refrigerate Time1 hr
Total Time1 hr 27 mins
Servings: 30 cookies
- 1 c butter
- 1 ½ c sugar
- ¾ c pumpkin puree
- 1 large egg
- 2 tsp vanilla
- 3 ¾ c flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ c sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp all-spice
In a large bowl cream butter until fluffy.
Add sugar and pumpkin puree, beat well.
Mix in egg and vanilla, scraping down sides to incorporate all ingredients.
In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
Beat flour mixture into liquid mix a little at a time until fully incorporated.
Cover dough with plastic wrap and chill for at least 1 hour.
Mix rolling sugar ingredients together in a small bowl.
When ready to bake, preheat oven to 350 degrees.
Line baking sheet with silpat.
Remove cookie dough from the fridge.
Use a medium scoop to scoop out dough and roll into balls.
Roll balls in cinnamon sugar mix, making sure they are coated well.
Place 2” apart onto prepared sheets.
Use a glass with a flat bottom to dip in sugar and flatten the balls.
Bake at 350 for 10-12 mins until they are slightly firm to the tough.
Let cool on baking sheets for 5 mins then transfer to wire rack to cool completely.
Calories: 168kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 58mg | Fiber: 0g | Sugar: 13g | Vitamin A: 1150IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.9mg