- 1 cup butter softened (I tried this with 1/2 margarine and 1/2 shortening as listed in their recipe, but they turned out softer and tastier with just butter)
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 3 1/4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice tastes more pumpkin-y than just cinnamon 🙂
- Preheat oven to 400°
- Cream butter and sugar together with mixer.
- Add pumpkin, egg and vanilla, mix together.
- Add the dry ingredients and stir together.
- Chill dough for 30 minutes.
- While dough is chilling, mix 1/2 cup sugar, 1 tbsp pumpkin pie spice
- Scoop a small spoonful of dough and roll it into a ball. Roll in the sugar mixture and place on parchment paper lined cookie sheet.
- Bake 7-9 minutes. Cool pan on cooling rack. Cookies will be slightly browned and very soft!
If you like the idea of these Pumpkin Snickerdoodles, try this variation:
Use the same recipe as above, but instead of rolling the cookie dough in the sugar and pumpkin spice mix, bake them plain and then frost with cream cheese frosting. Sprinkle the cinnamon sugar mixture over the top of the frosting and enjoy! These remind me of the Lofthouse frosted cookies they sell in the bakery at the grocery store. The difference is the hint of pumpkin and cream cheese frosting that brings together the tastes of fall!
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