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Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodle

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

Oh…. My…. Word…. These Pumpkin Snickerdoodle cookies are to die for! A crunchy sugar/cinnamon coating on the outside and a soft pumpkin-y inside. Definitely a new fall favorite in our home. This wonderful recipe comes from Princess Leah who loves to bake in her spare time. I love this twist on the classic snicker doodle recipe and I will definitely  be giving this recipe a try. I am hoping to score some brownie points with my hubby with the recipe because snickerdoodles are one of his favorites.

Yield: 24

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle

Pumpkin fans will love these light and sweet cookies!

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 27 minutes

Ingredients

  • For the cookies:
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree or canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • For the Sugar Coating:
  • 1/2 teaspoon ground ginger
  • 1/2 cup sugar
  • A small Dash or sprinkle of allspice
  • 1 teaspoon ground cinnamon

Instructions

  1. In a medium bowl, combine salt, flour, nutmeg, baking powder and cinnamon.Whisk together to blend.
  2. In a large bowl, beat together butter, sugar and brown sugar on medium speed until mixed well. Then, beat in pumpkin also on med speed.
  3. Add the egg and vanilla extract.
  4. Add in all the dry ingredients and beat until until mixed well, but do not over mix.
  5. Cover the dough, and refrigerate for one hour, until firm.
  6. Preheat oven to 350.
  7. Line baking sheets with parchment paper or use a silicone baking sheet.
  8. In a small bowl, mix together the ingredients for the sugar coating.
  9. Scoop dough with a small cookie scoop or (approximately 2 1/2 tablespoons) and roll into a ball. Roll your dough ball in the sugar coating, and place on the baking sheet. You need to leave about 2 inches between each cookie.
  10. Take a glass with a flat bottom and moisten with water. (Use glass not plastic so the dough doesn't stick)
  11. Dip the glass in the sugar coating, and use it to flatten the dough balls. Re dip the glass in the coating as needed.
  12. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

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