Pumpkin Snickerdoodles
These chewy pumpkin snickerdoodles are the ultimate fall treat that will have your taste buds dancing with delight! These delectable cookies combine the warm flavors of pumpkin spice with the irresistible cinnamon-sugar coating of a classic snickerdoodle. The result? A soft and chewy texture that melts in your mouth, complemented by the subtle notes of pumpkin that evoke cozy autumn vibes.
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Servings: 36 Cookies
Calories: 138kcal
Ingredients
Pumpkin Snickerdoodles
- 3 ½ Cups Flour
- 2 Teaspoons Cream of Tartar
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Salt
- 1 Cup Butter softened
- 1 Cup Sugar
- ½ Cup Brown Sugar
- ½ Cup Pumpkin Puree
- 1 Egg + 1 Egg Yolk
- 1 Tablespoon Vanilla Extract
Snickerdoodle Coating
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- ½ Teaspoon Pumpkin Pie Spice
Instructions
- In the bowl of a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy.
- Mix in the eggs, vanilla, and pumpkin purée.
- In a separate bowl, whisk together the flour, cream of tartar, salt, and pumpkin spice. Add the dry ingredients to the pumpkin mixture, one cup at a time, mixing in between.
- Mix the coating ingredients together in a small bowl to make the cinnamon-sugar mixture. Use a 2 Tablespoon cookie scoop to measure the cookie dough into balls.
- Roll the cookie dough balls in the sugar coating and place on a prepared baking sheet lined with parchment paper, about 2 inches apart.
- Bake the cookies at 375 degrees for 8-10 minutes. Remove from the oven and allow to rest on the baking sheet before transferring to a cooling rack.
Nutrition
Serving: 1Cookie | Calories: 138kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 74mg | Sugar: 11g