Pumpkin Snickerdoodle Cookies

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Fall time means a great blend of spices. These Pumpkin Snickerdoodle Cookies combine the great texture of sickerdoodles with the spices of fall. These cookies will make your fall sweet tooth smile 🙂

If you are pumpkin fan then aside from these amazing Pumpkin Snickerdoodle Cookies  you HAVE to try the Pumpkin Gingersnap cookies!

I personally like to use homemade pumpkin puree when making these Pumpkin Snickerdoodles Cookies, however if you are looking for quick and easy you can totally use a can of pumpkin instead of making it yourself.

I also suggest that whenever you are making cookies you use silpats, you line your cookie sheet with them. And they make baking cookies so much easier and I think they taste better and bake better on a silpat instead of just the baking sheet!

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodles Cookies Ingredients:

For the cookies:

• 3¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp pumpkin spice
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract

For the coating:

• ½ cup granulated sugar
• 1 ½ tsp pumpkin spice

Pumpkin Snickerdoodles Cookies Directions:

In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Press the balls down and sprinkle the sugar mixture on top. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Pumpkin Snickerdoodle Cookies Recipe

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Author Tom

Ingredients

• For the cookies:
• 3¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp pumpkin spice
• 1 cup 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract
• For the coating:
• ½ cup granulated sugar
• 1 ½ tsp pumpkin spice

Instructions

• In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
• Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Press the balls down and sprinkle the sugar mixture on top. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Check out these other great Pumpkin Recipes:

• Homemade Pumpkin Pie
• Pumpkin Chocolate chip pancakes
• Pumpkin Muffins
• Pumpkin Swirl Brownies
• Pumpkin Pasta Sauce
• Soft pumpkin cookies

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