Freshly Homecooked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Soft and chewy pumpkin cookies combined with the classic flavors of a snickerdoodle cookie. The classic snickerdoodle cookie is made into a fun fall dessert with the flavors of pumpkin and pumpkin spice added. These cookies are so soft and delicious. With all of the flavors of pumpkin spice and cinnamon.
The cookie dough is made similar to a classic snickerdoodle cookie, along with cream of tartar to give the cookies the traditional snickerdoodle taste. Except pumpkin puree and pumpkin pie spice are added to the cookie dough. The cookie dough needs to be refrigerated for at least one hour to keep the cookies from spreading out too much in the oven. You can also freeze the cookie dough. When you are ready to bake, roll the cookie dough into balls, roll the cookies into a mixture of cinnamon and sugar. And place 2-inches apart onto ungreased baking sheets, bake for 10-12 minutes.
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, cream of tartar and pumpkin pie spice. In a large bowl, using either a hand or stand mixer beat softened butter with both granulated and brown sugar and pumpkin puree until creamy.
- Add in egg and vanilla extract, beat until smooth. Add the flour mixture in three separate additions, beating after each addition until fully incorporated. Cover and refrigerate for at least one hour.
- Preheat oven to 350 F. In a small bowl, combine granulated sugar and ground cinnamon. Roll cookie dough into balls and roll each in the cinnamon sugar mixture. Place cookies 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.