Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

These pumpkin spice snickerdoodles are the perfect warm and cozy fall cookie! The cookie is thick, soft, and chewy. Flavored with earthy pumpkin, sweet vanilla, and warm spices. Rolled in a crisp spiced sugarcoating.

Course Dessert, Snacks

Cuisine American

Diet Vegetarian

Recipe Type Cookies, Fall, Fall Desserts, Pumpkin, Thanksgiving

Skill Level Easy

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 681kcal

Author Angela G.

Ingredients

3 cups all-purpose flour
2 teaspoon pumpkin pie spice, divided
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup unsalted butter, softened (2 sticks)
1 ¼ cups sugar, divided
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, 1 teaspoon pumpkin pie spice, baking soda, cream of tartar, and salt.
In another larger bowl cream together softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add pumpkin puree, egg, and vanilla extract. Mix until well combined, scraping down sides of the bowl as needed.
Slowly mix in dry ingredients. Mix just until the dough comes together.
Optional: Cover and chill dough for 1 hour.*
In a small bowl, stir together remaining ¼ cup of granulated sugar and 1 teaspoon pumpkin pie spice to use as a coating.
Use a medium cookie scoop to gather equal portions and roll dough into 18 balls.
Roll each ball in the spiced sugar the add to baking sheet, at least 2” apart.
Flatten each dough ball slightly with the bottom of a glass, a spatula, or the palm of your hand to create a ½” thick disc.
Bake cookies for 8-10 minutes or until edges are set and the cookies are just starting to turn golden brown.
For soft, tender cookies, make sure not to overbake!
Remove cookies from oven and let cool on the baking sheets for a few minutes before transferring them, using a thin metal spatula, to a wire rack to cool completely.

Notes

Chilling the dough for 1 hour prior to baking will firm the butter and help prevent cookies from spreading too quickly. This will result in a thicker, puffier cookie.

Nutrition