Pumpkin Snickerdoodles

Take a bite out of these pumpkin spice snickerdoodle cookies for a little pillowy bite of fall-flavored heaven.

Made with pumpkin puree and pumpkin spice, these cookies are a wonderful autumn-themed treat.



For the cookies ½ cup Butter, softened ½ cup White sugar ¼ cup Light brown sugar 1 Large egg ¼ cup Pumpkin puree ½ tsp Vanilla extract 1 tsp Cream of tartar ½ tsp Baking soda ⅛ tsp Salt ½ tsp Pumpkin pie spice ¼ tsp Ground cinnamon  1 ½ cups All-purpose flour

For the spiced sugar coating ¼ cup White sugar 1 tsp Pumpkin pie spice  1 tsp Ground cinnamon

In a mixing bowl, cream the butter and sugars until light and fluffy.



Add in the egg, pumpkin puree, and vanilla. Mix until combined.

Add in the cream of tartar, baking soda, salt, and spices. Mix until distributed.

Now mix in the flour until the flour has just been incorporated. Do not overmix.

The dough will be soft. Make sure to have scraped down the sides of the bowl as well.

Cover the bowl of dough with plastic wrap and keep it stored in the fridge for at least one hour or up to 2 days.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside temporarily.

Mix the sugar and spices needed for the sugar coating in a small bowl.

Scoop the cookie dough into rounded tablespoonfuls and place into the sugar coating.

Roll into balls and when fully coated in sugar, place the balls of dough 2 inches apart on your prepared baking sheet.

Bake in the oven for 8-10 minutes until the tops are just set and no longer glossy.

Allow cooling for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Repeat with the remaining dough until all of the cookies have been baked.

Serve and Enjoy!

Serve and Enjoy!