Pumpkin Snickerdoodles
One of my favorite pumpkin desserts are these Amazing Pumpkin Snickerdoodles! An easy fall twist on a classic cookie recipe everyone loves!
Ingredients
- 1/2 cup unsalted butter partially melted
- 1/2 cup sugar
- 1/3 cup brown sugar packed
- 1/4 cup pumpkin puree
- 1 large egg yolk room temperature
- 3/4 teaspoon vanilla extract
- 1 1/2 cups flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Cream together butter, sugar and brown sugar for at least 3 minutes. Add pumpkin and beat again.
- Add egg yolk and vanilla extract and beat again.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar and salt. Slowly add dry ingredients to wet ingredients. Don't over mix.
- Chill your dough for at least 45 minutes! You can make dough balls BEFORE or AFTER chilling. Make dough balls just smaller than a golf ball in size and coat them the cinnamon sugar topping. Squeeze the dough balls to be slightly taller than they are wide (see photo above) to ensure your cookies bake up nice and thick.
- Preheat oven to 350 degrees and then bake on cookie sheets covered with parchment paper. Bake for 10-12 minutes. Enjoy!
Notes
Only partially melt your butter! If you accidentally totally melt it that's fine, but I prefer when there's still some of the butter that keeps it's soft shape.