Pumpkin Snickerdoodles
Pumpkin snickerdoodles are the perfect bite of fall flavor. This recipe is super easy, requires no chilling or pumpkin drying, and tastes like the perfect fall day.
Equipment
- Baking sheet
Ingredients
For the Cookies
- ¾ C butter melted, and cooled
- ¼ C granulated sugar
- 1¼ C dark brown sugar
- 1 teaspoon vanilla
- ½ C pumpkin puree
- 2 C flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon granulated sugar for rolling
- ½ teaspoon pumpkin pie spice for rolling
Instructions
For the Cookies
- Preheat your oven to 350°F.
- Combine the melted butter and sugars together in a large bowl or stand mixer. Mix until well combined.
- Add the pumpkin and vanilla, mix until combined.
- Add the flour, pumpkin pie spice, baking soda, and salt, stir until just mixed.
- In a small bowl, combine the remaining granulated sugar and pumpkin pie spice. Using a 1" cookie scoop, scoop dough, roll into a smooth circle, and then roll in sugar mixture. Place on prepared cookie sheet. Repeat as needed.
- Bake the cookies for 8-10 minutes.
- Cool on the baking sheet for 5-10 minutes, before removing to a cooling rack.
- Enjoy!
Video
Notes
If you're looking for even more fall flavor, try substituting the vanilla extract for maple extract! Super delish.
If you live at a higher altitude like I do, you might need to give the tops of these cookies a pat with a spoon right when they come out of the oven. I found that some of mine were a bit more rounded on top than I wanted them to be.
If you want more pumpkin spice flavor, then swap the cinnamon for pumpkin pie spice in the icing.
Nutrition
Serving: 1cookieCalories: 149kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 143mgPotassium: 40mgFiber: 1gSugar: 15gVitamin A: 972IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!