Pumpkin Snickerdoodles
This Pumpkin Snickerdoodles Recipe take everything you love in a snickerdoodle takes it to the next level by adding a pumpkin pie taste to it!
Ingredients
Cookies:
- 1 cup butter softened {I use salted}
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup unsweetened pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 3 & 3/4 cup all-purpose flour
- 1 & 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Sugar Coating:
- 1/2 cup white sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. allspice
Instructions
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In a large bowl, cream together the butter and the sugars until light and fluffy.
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Beat in the pumpkin and combine well.
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Add the egg and vanilla extract and mix well.
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In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
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Add the dry ingredients to the wet ingredients and mix well.
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Wrap the dough in plastic wrap, flattening to about 2-3 inches thick, and place in the freezer for 30 minutes or the refrigerator for 1 hour.
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Preheat the oven to 350ºF.
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In a small bowl, mix all of ingredients for the sugar coating together.
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Roll the dough into 1 & 1/2 inch balls, roll them in the sugar mixture, and then place them on a cookie sheet lined with parchment paper or a baking mat.
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At this point, you can flatten the dough with the bottom of a cup, but I prefer mine to be thick and fluffy.
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Bake for 11-13 minutes.