Love the classic snickerdoodle cookie? Love pumpkin treats? Then you will flip over these Pumpkin Snickerdoodles!
To begin, in a bowl, combine 3 3/4 c all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cream of tartar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Stir those together and set it aside for now.
In your mixing bowl, beat together 1 cup (2 sticks) of room temperature butter, 3/4 c sugar and 3/4 c brown sugar. Beat those until fluffy.
Beat in an egg and a teaspoon of vanilla.
And beat in 3/4 cup pumpkin puree. When it is combined, mix in your dry ingredients until fully incorporated.
Be sure to scrape your bowl with a spatula. When it is all combined, cover and chill this in your fridge for about 2 hours.
When you are ready to bake, preheat your oven to 350 degrees.
In a dish, combine 3/4 c sugar, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp of allspice. Stir those together.
Scoop some of the cookie dough into your hand and roll it into a ball about the size of a golf ball.
Roll the dough ball in the spiced sugar to coat it.
Place the dough on a cookie sheet lined with parchment paper, and repeat. I generally make about 9 at a time, spacing them out about 2 1/2 inches between them. Bake the cookies for 12-15 minutes or until they are done. Cool the cookies on a rack. Repeat with all of the remaining dough, placing your bowl of dough back in the fridge between batches.
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp cream of tartar
- 1 cup 2 sticks unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- To begin, combine the flour, baking powder, salt, cinnamon, nutmeg, and cream of tartar in a bowl. Set aside for now.
- In your mixing bowl, beat the butter and sugars together until fluffy.
- Beat in the egg, vanilla and pumpkin.
- Mix in the dry ingredient until fully incorporated - being sure to scrape the bowl with a spatula.
- Cover and chill the dough for about 2 hours.
- When you are ready to bake, preheat the oven to 350 degrees.
- the remaining ingredients in a small dish.
- Scoop some cookie dough into your hand and roll it into a ball, about the size of a golf ball.
- Roll the dough ball in the spiced sugar to coat it.
- Place the dough ball on a cookie sheet that is lined with parchment paper.
- Repeat with additional scoops of dough, placing each about 2 1/2 inches apart.
- Bake 12-15 minutes or until the cookies are done.
- Cool them on a rack.
- Repeat with all of the remaining dough, placing the dough back in the fridge in between batches.
Nutritional information is auto-generated and the accuracy is not guaranteed.