Pumpkin Snickerdoodle Cookies

5 from 1 vote

Soft and chewy with a crackly sugar coating, these Pumpkin Snickerdoodle Cookies bring a light pumpkin flavor and warm spice, perfect for a simple fall treat.

Course Dessert Recipes

Cuisine American

Keyword Pumpkin Spice Snickerdoodle Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 103kcal

Author Shelby Law Ruttan

Equipment

Ingredients

FOR THE COOKIES

1½ cup flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
1½ teaspoon pumpkin spice
¼ cup pumpkin puree
½ cup unsalted butter
½ cup granulated sugar
⅓ cup brown sugar packed
1 teaspoon vanilla extract
1 large egg , room temperature

FOR THE SUGAR COATING

¼ cup granulated sugar
1 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
In a small bowl stir together the sugar and pumpkin pie spice.
Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
Bake for 10 minutes, or until the cookies are golden around the edges.

Video

Nutrition