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Pumpkin Snickerdoodles

Soft and pillowy cookies with a spiced pumpkin flavor and a sugary cinnamon crust, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
For rolling
  • 1/4 cup granulated sugar
  • 2 tablespoons cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, use a mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Mix in the pumpkin puree, eggs, and vanilla extract until everything is combined.
  4. In a separate bowl, sift together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix!
Forming and Baking
  1. In a small bowl, stir together the sugar and cinnamon for rolling.
  2. Using a cookie scoop or spoon, scoop 1-2 tablespoons of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture.
  3. Place the rolled dough balls on the prepared baking sheets about 2 inches apart.
  4. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  5. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a resealable freezer bag for up to three months.