Description
This easy Pumpkin Snickerdoodles recipe is a fall twist on the much loved holiday classic snickerdoodles. They have my favorite warm and cozy pumpkin pie flavors with the traditional cinnamon sugar coating of snickerdoodes. These moist and chewy cookies offer a perfect texture that is not cakey, for autumn season gatherings or a fun pumpkin cookie treat!
Ingredients
1 1/2 cups all purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup pumpkin puree
Plus, Cinnamon Sugar Coating
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
Instructions
In a medium mixing bowl, whisk together flour, pumpkin pie spice, baking soda, cinnamon, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream the butter, sugar, and brown sugar together, until fluffy.
Add the egg yolk, vanilla, and pumpkin puree. Mix until well combined.
Fold the dry ingredients into the wet, until everything is just incorporated.
Move the dough to the refrigerator to chill for 30 minutes.
Meanwhile, preheat your oven to 350 degrees Fahrenheit.
Once the dough has chilled, use a medium cookie scoop to scoop the dough. Add the additional sugar and cinnamon to a plate, and roll the cookies in the mixture.
Place on the baking sheet. Once all of the cookies are on the sheet, bake 10-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, before moving to a cooling rack.
Notes
Storage instructions: Store the cooled cinnamon cookies at room temperature in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
