These soft and chewy pumpkin snickerdoodle cookies are packed with pumpkin flavor and coated in a pumpkin spice sugar coating for the perfect fall cookie.
For a tasty twist on the traditional cookie, I have added pumpkin puree and pumpkin spice to give the traditional holiday cookie a fall twist.
Pumpkin Snickerdoodle Cookies
– All-purpose flour – baking powder – salt – pumpkin spice – unsalted butter – granulated white sugar – light brown sugar – pumpkin puree – egg – vanilla extract
– Remove butter from the fridge and bring to room temperature. – In a medium bowl, combine 3 3/4th cup flour, 1.5 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin spice. Whisk to blend and set aside.
– In the bowl of an electric mixer, beat together the butter and 1 cup granulated white sugar, and ½ cup light brown sugar on medium-high speed until light and fluffy, 2-3 minutes.
Blend in the 3/4 cup pumpkin puree. Once pumpkin is well mixed in add the egg and vanilla extract and mix 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 pumpkin spice 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.
Ready to Make This?