These Pumpkin Snickerdoodles are absolutely delicious and the perfect cookies for Fall. These are so soft and full of flavor. Everyone will gobble this up in record time!
We adore pumpkin desserts and have made a lot of them Here are some of our most popular… Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Pie Cupcakes, Pumpkin Donut Holes, and Pumpkin Cheesecake Cake.
One of my favorite pumpkin desserts are these delicious Pumpkin Snickerdoodles! You can also make these without the pumpkin puree, but we think they are so much better with the pumpkin.
Ingredients you will need:
- all-purpose flour
- cream of tartar
- baking soda
- baking powder
- ground cinnamon
- pumpkin pie spice
- granulated sugar
- packed light brown sugar
- unsalted butter, softened
- canned pumpkin puree
- vanilla extract
- white sugar
- Make sure to spoon in the flour when measuring. Also level it off with the back of a knife to get an accurate measurement.
- Make sure you use Pumpkin Puree and NOT Pumpkin Pie Filling.
- You will want to chill your dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- 3 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 2 tsp vanilla extract
- 1/2 cup white sugar
- 4 teaspoons cinnamon
In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.
In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.
Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).
Preheat oven to 350°F. Spray or line two large baking sheets (we prefer silicone mats) and set aside.
Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.
In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.
Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
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