pumpkin snickerdoodle cookies
Soft and fluffy pumpkin snickerdoodle cookies bursting with warm pumpkin pie spice and coated in cinnamon sugar for a perfect fall treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 sticks unsalted butter room temperature
- 1.5 cups granulated sugar
- 1 large egg room temperature
- 0.75 cup canned pure pumpkin excess liquid squeezed out, leaving approximately 1/3 cup puree
- 1 tablespoon vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 3 tablespoons granulated sugar for rolling
- 3 teaspoons ground cinnamon for rolling
Instructions
Preparation Steps
- Preheat oven to 375°F. Line three cookie sheets with parchment paper or Silpat.
- Cream together the butter and 1.5 cups sugar using a stand mixer or hand mixer on high for 2-3 minutes until fluffy.
- Add in the egg, drained pumpkin puree, and vanilla extract. Mix until fully incorporated.
- With mixer on low speed, gradually add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until combined.
- Using a 1-tablespoon scoop, scoop out rounded balls and place them close together on one of the cookie sheets.
- Mix the 3 tablespoons sugar and 3 teaspoons cinnamon in a wide bowl.
- Roll each ball of dough in the cinnamon-sugar mixture and place about 2 inches apart on the parchment-lined baking sheets.
- Bake for 6 to 8 minutes until edges are set but centers are still soft. Remove immediately from baking sheets and cool on wire racks.
Notes
For best texture, make sure to squeeze out excess moisture from pumpkin puree before adding. These cookies store well in an airtight container for up to 5 days.