Pumpkin Snickerdoodles
Pumpkin snickerdoodles are a fall cookie favorite! These soft and chewy pumpkin spice cookies are so easy to make, you'll be whipping them up in no time!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Ingredients
Scale
2/3 cup unsalted butter, softened
1 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups white all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup plain pumpkin puree (look for plain pumpkin puree, not the pumpkin pie filling)
For the snickerdoodle coating:
2 tablespoons pumpkin spice
2 tablespoons sugar
Instructions
- Using a stand mixer or hand mixer, cream together the butter and sugar on medium/high speed for about 2-3 minutes. Reduce the speed to medium and add the egg and vanilla extract, and continue mixing for 1 minute.
- Stop the mixer and add flour, cream of tartar, baking soda, salt, and pumpkin purée, then continue to mix on medium speed for 30 seconds or until well combined.
- Transfer the pumpkin cookie dough to a plate and loosely shape the dough so it's flat, about 1.5-2 inches thick all around. Cover and chill for one hour in the refrigerator (see note 1).
- While the dough chills, preheat the oven to 350ºF and cover a baking sheet with tinfoil. Prepare the pumpkin snickerdoodle coating by mixing the pumpkin spice with the remaining sugar and transfer to a large plate.
- Roll the dough into golf ball sized pieces, then roll each dough ball into the pumpkin spice and sugar mixture until evenly coated on all sides. Bake for 15 minutes and allow to cool on the baking sheet before enjoying.
Notes
- Note 1: After mixing, the dough can be really sticky. Refrigerating the dough helps the dough solidify so it won't stick to your hands when shaping. If the cookie dough starts to stick to your hands when you are rolling and shaping the dough, rinse your hands between every 2-3 cookie rolls. Don't have an hour to chill your dough? Stick it in the freezer to chill in half the time.
- Right out of the oven, these pumpkin snickerdoodles will have an extra soft and airy texture but as they cool, these cookies will get more sturdy.
- When properly sealed and stored, the pumpkin snickerdoodle dough can be refrigerated for up to three days before baking.
- The pumpkin snickerdoodle cookie dough can be stored in the freezer for up to three months. When you are ready to use your frozen pumpkin snickerdoodle dough, let thaw in the refrigerator before shaping into balls, rolling in the sugar and spice coating, and baking.
- Seal any leftover baked cookies at room temperature in an airtight container.
Nutrition
- Serving Size: 1 Pumpkin Snickerdoodle
- Calories: 190
- Sugar: 14 g
- Sodium: 104 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
Keywords: Pumpkin Snickerdoodles