Pumpkin Snickerdoodle Cookie
Pumpkin Snickerdoodle Cookies are super soft and chewy, packed with pumpkin flavor, and rolled in cinnamon sugar and pumpkin pie spice. This is the perfect pumpkin cookie recipe for Fall!
Prep Time: 10 mins Cook Time: 11 mins Chilling Time: 1 hr Total Time: 1 hr 21 mins
INGREDIENTS
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 egg
- 2 2/3 cup all-purpose flour
Sugar Rolling
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
INSTRUCTIONS
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In a large mixing bowl add softened butter. Using a hand mixer or a stand mixer cream butter until smooth.
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Add pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder. Mix ingredients with mixer until fully combined.
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Add egg and mix well.
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Add flour slowly and mix well to combine.
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Place cookie dough in the fridge for at least 1 hour to chill and become scoopable. DON’T SKIP THIS STEP. It is very important to chill the dough to prevent the dough from going flat and it brings out the flavors the longer you chill the dough.
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Once dough has had a chance to chill, scoop about 2 Tbsp. dough and form it into a ball.
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Gently roll the dough balls into the cinnamon sugar, and pumpkin spice mix making sure to coat well.
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Place on a baking sheet lined with parchment paper and bake in a 350F preheated oven for 11-13 minutes or until cookies are set on the edges and soft in the center. Remove cookies from the oven and allow them to cool for a few minutes on the baking sheet.
