Pumpkin Snickerdoodle Cookies
Your favorite fluffy snickerdoodle cookie transformed for Fall with a delightful spiced pumpkin flavor.
Prep Time5 mins
Cook Time12 mins
Total Time1 hr 17 mins
Servings: 4 dozen cookies
- 1 C unsalted butter softened
- 1 1/2 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 C pumpkin puree
- 2 3/4 C all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp cinnamon
- 1/4 C granulated sugar
- 2 1/4 tsp cinnamon
In a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
In a medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.
If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough can often be much easier to work with.
Preheat oven to 350F°. Prepare a cookie sheet with a silicone baking mat or parchment paper.
In a small bowl combine sugar and cinnamon. Shape slightly larger than tablespoon sized balls of dough and roll in topping mixture. Space cookies 2" apart on cookie sheet.
Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Remaining dough can be chilled for up to a week or frozen for several months. Always remember to label remaining dough well with name and instructions.
Recipe yields roughly 4 dozen cookies.
An original recipe from Baked by Rachel