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–+ servings
Soft and chewy peanut butter cookies on parchment paper with a cookie broken in half.

Pumpkin Snickerdoodles

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 135 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 1/2 tablespoons pumpkin purée
  • 3 tablespoons granulated sugar for rolling
  • 1 1/2 teaspoons ground cinnamon for rolling

Instructions
 

  • 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 using 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 and vanilla extract, then mix in the pumpkin purée, 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 until just combined. Cover tightly and refrigerate for 30 minutes.
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  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
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  • In a small mixing bowl, whisk together the 3 tablespoons of sugar and 1 1/2 teaspoons of ground cinnamon for the coating.
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  • Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
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  • Bake for 10-13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
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Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 67mgFiber: 1g
Keyword Pumpkin Snickerdoodles
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