Pumpkin Spice Snickerdoodles
For a little pillowy bite of fall-flavored heaven, take a bite out of these pumpkin spice snickerdoodle cookies. Made with pumpkin puree and pumpkin spice, these cookies are a wonderful autumn themed treat.
Servings: 20 cookies
Calories: 119kcal
Cost: Recipe $2.43 / Serving $0.24
Ingredients
Cookies
- ½ cup unsalted butter, softened ($0.99)
- ½ cup granulated sugar ($0.18)
- ¼ cup light brown sugar ($0.11)
- 1 large eggs ($0.15)
- ¼ cup pumpkin puree ($0.22)
- ½ teaspoon vanilla extract ($0.01)
- 1 teaspoon cream of tartar ($0.24)
- ½ teaspoon baking soda ($0.01)
- ⅛ teaspoon salt ($0.01)
- ½ teaspoon pumpkin pie spice ($0.04)
- ¼ teaspoon ground cinnamon ($0.02)
- 1 ½ cups all-purpose flour ($0.20)
Spiced Sugar Coating
- ¼ cup granulated sugar ($0.09)
- 1 teaspoon pumpkin pie spice ($0.08)
- 1 teaspoon ground cinnamon ($0.08)
Instructions
- Cream. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet. Mix in the egg, pumpkin puree, and vanilla extract until fully combined.
- Season. Add the cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Mix until evenly distributed.
- Add Dry. Stir in the flour just until incorporated, scraping down the sides as needed. The dough will be soft.
- Chill. Cover and refrigerate the dough for at least 1 hour, or up to 2 days.
- Preheat. Preheat the oven to 375°F and line a baking sheet with parchment paper. Do not grease the pan.
- Coat. In a small bowl, mix together the sugar and spices for the coating. Scoop the dough into rounded tablespoon portions, roll in the sugar mixture, and place 2 inches apart on the baking sheet.
- Bake. Bake for 8 to 10 minutes, until the tops are set and no longer glossy.
- Cool. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling. Keep the dough chilled between batches to prevent excess spreading.
- Prep Ahead. Dough balls can be rolled in sugar and refrigerated while earlier batches bake.
- Texture. For slightly flatter cookies, gently press the dough balls with the bottom of a glass before baking.
Nutrition
Serving: 2cookies | Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 427mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg
