Pumpkin Snickerdoodle Cookies
Soft, moist, rich and delicious pumpkin flavored snickerdoodle cookies coated with cinnamon and sugar are absolutely perfect.
Servings: 36
Calories:
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (about 2 sticks) softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cream of tartar
- 2 large eggs room temperature
Sugar Rolling
- 4 tbsp granulated sugar
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
Instructions
- In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add eggs and beat a bit more. Then Add pumpkin puree, vanilla extract and continue to mix until smooth.
- Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined. Place the batter in the refrigerator for at least 45 minutes or until firm.
- Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
- In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.
- Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
- Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 36-38 cookies.