Get the Recipe:
Pumpkin Snickerdoodles
The traditional flavors of snickerdoodles with the addition of pumpkin seem like it should have been this way all along. So tasty.
Ingredients
For the cookies:
- 1 cup salted butter, at room temperature, 2 sticks
- 1 1/2 cups granulated white sugar
- 3/4 cups pure unsweetened pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin spice
For the topping
- 1/2 cup granulated white sugar
- 3 tsp pumpkin spice
Instructions
- Preheat your oven to 350 degrees.
- Beat the butter and 1 1/2 cups sugar together until light and fluffy. Add the pumpkin, egg, and vanilla extract and mix until well incorporated.
- Whisk together the flour, baking powder, salt, and 3/4 tsp pumpkin spice and add the mixture gradually to the butter/sugar mixture until it comes together.
- Cover with saran wrap and refrigerate for 30 minutes to an hour, or until hard enough to work with.
- Combine the remaining half cup of sugar and 3 tsp pumpkin spice.
- Form dough into balls and roll into the sugar/pumpkin spice mixture. Arrange balls on a parchment lined baking sheet. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes or until just golden on the edges. Remove cookies to cooling racks.
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