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Pumpkin Snickerdoodles

Fluffy and soft, with a hint of pumpkin spice, these pumpkin snickerdoodles are the perfect fall cookie!
Course Dessert
Cuisine American
Keyword cake, fall, pumpkin, dessert, cookies, baking
Prep Time 15 minutes
Cook Time 9 minutes
Chill 1 hour
Total Time 1 hour 24 minutes
Servings 60 cookies
Calories 81kcal
Author Nicole Burkholder

Ingredients

  • 1 cup butter softened
  • 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

For rolling:

Instructions

  • Cream butter and sugars together with mixer
    1 cup butter, 1 cup sugar, 1/2 cup brown sugar
  • Add pumpkin, egg and vanilla, mix together
    3/4 cup pumpkin puree, 1 egg, 1 tsp vanilla
  • In a separate bowl, whisk together the dry ingredients and then add to the wet and mix together
    3 1/4 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice
  • Chill dough for 30-60 minutes
  • While dough is chilling, mix the rolling sugar and pumpkin pie spice. Preheat the oven to 400
    1/2 cup sugar, 1 Tbsp pumpkin pie spice
  • Scoop a small spoonful (about 1 Tbsp) of dough and roll it into a 1" ball. Roll in the sugar mixture and place on parchment paper lined cookie sheet
  • Bake 7-9 minutes. Cool pan on cooling rack for a few minutes and then remove cookies to finish cooling directly on the rack. Cookies will be slightly browned and very soft

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 64mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.4mg