Pumpkin Snickerdoodles
Pumpkin snickerdoodles are the perfect cookie for fall! With hints of pumpkin spice and puree, and a classic snickerdoodle's texture and taste.
Servings 30 cookies
Calories 138kcal
Ingredients
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin spice
For Rolling
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Cream butter and sugar together with an electric mixer or stand mixer with the paddle attachment.
- Add egg, vanilla, and pumpkin puree and mix until smooth.
- In a separate bowl combine flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix just until cookie dough forms. It will be a soft dough.
- Scoop dough using a medium cookie scoop (2 tablespoons) and roll each cookie dough ball in cinnamon and sugar.
- Bake on an ungreased (or parchment paper-lined) baking sheet for 6 minutes. Remove the baking sheet from the oven and tap against the counter a few times to flatten the cookies.Return the cookies to the oven and bake for an additional 3-4 minutes.Tap against the counter once more (if necessary).
- Allow cookies to sit on baking sheets for 2-3 minutes before transferring the cookies to a cooling rack.
Video
Notes
- I only bake 6-9 cookies at a time on a cookie sheet to allow them to spread.
- Tapping the baking sheets against the counter is optional, but helps to flatten the cookies. The pumpkin puree changes the texture, slightly, making them flatten less than a classic snickerdoodle. Tapping the baking sheets during and after baking will yield flat snickerdoodles with the crackly tops.
Nutrition
Calories: 138kcal