Pumpkin Snickerdoodles
Super soft and chewy. The best combination of pumpkin, cinnamon and sugar.
Ingredients
- 1 1/2 c. flour
- 1 t. pumpkin spice
- 1/2 t. ground cinnamon
- 1/2 t. baking soda
- 1 t. cream of tartar
- 1/4 t. salt
- 1/2 c. unsalted butter (softened)
- 1/2 c. granulated sugar
- 1/4 c. light brown sugar
- 1 egg yolk (room temperature)
- 1 t. vanilla
- 1/4 c. pumpkin puree
Cinnamon Sugar Coating
- 2 T. granulated sugar
- 1 t. ground cinnamon
Instructions
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In a medium sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined, Set aside.
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In a large mixing bowl and with an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined.
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Mix in the egg yolk and vanilla extract, then the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
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Add the dry ingredients to the wet ingredients and mix just until combined.
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Cover tightly and refrigerate for 30 minutes.
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Preheat the oven to 350F.
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Line two large baking sheets with parchment paper and set aside.
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Remove the cookie dough from the refrigerator and using a 2 T. cookie scoop, make small balls of dough.
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Roll each ball in the cinnamon sugar coating and place on the cookie sheets.
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Bake for 10-13 minutes or until the cookies are set.
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Remove from the oven and allow to cool on the baking sheet for 10 minutes.
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Transfer the cookies to a wire rack or paper towel to cool completely.
Recipe Notes
- Dough balls can be frozen for up to 3 months. Roll in the cinnamon-sugar coating just before baking and bake from frozen for an additional 1-2 minutes.
- Baked cookies freeze well for up to 3 months.
- If you forget to set your egg out ahead of time, place it in a bowl of warm water for 5-10 minutes.
- Make sure to use pumpkin puree and not pumpkin pie filling.
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