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Pumpkin Snickerdoodles Recipe
This Pumpkin Snickerdoodles recipe is the best cookie recipe for Fall. Pumpkin puree, cinnamon and spices put a pumpkin twist on a classic snickerdoodle recipe.
Servings
18
Prep Time
1
hour
hr
Cook Time
12
minutes
mins
Total Time
1
hour
hr
12
minutes
mins
Ingredients
1x
2x
3x
Pumpkin cookies:
▢
1 ½
cups
all-purpose flour
▢
1
teaspoon
pumpkin pie spice
▢
½
teaspoon
ground cinnamon
▢
½
teaspoon
baking soda
▢
¼
teaspoon
baking powder
▢
1
teaspoon
cream of tartar
▢
¼
teaspoon
salt
▢
½
cup
salted butter
v
▢
½
cup
granulated sugar
▢
¼
cup
brown sugar
▢
1
egg yolk
room temperature
▢
1
teaspoon
vanilla extract
▢
¼
cup
pumpkin puree
Cinnamon sugar topping:
▢
2
Tablespoons
granulated sugar
▢
1
teaspoon
ground cinnamon
Instructions
Whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, cream of tartar, and salt. Set aside.
Cream together butter and sugars until light and fluffy (if using a stand mixer, use the paddle attachment).
Stir in egg yolk, vanilla extract, and pumpkin puree.
Slowly add in flour mixture until just combined.
Chill dough in the refrigerator for 30-45 minutes.
During the last 10 minutes of chill time, preheat oven to 350 degrees F.
Prepare cinnamon sugar topping by stirring together granulated sugar and cinnamon.
Roll dough into 1” balls (I used a cookie scoop for this step) and coat each ball of dough in cinnamon sugar.
Place dough onto a parchment lined sheet pan and bake for 10-12 minutes or until cookies are lightly golden along the edges.
Nutrition
Serving:
1
Calories:
128
kcal
Carbohydrates:
18
g
Protein:
1
g
Fat:
6
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
24
mg
Sodium:
111
mg
Potassium:
54
mg
Fiber:
0.5
g
Sugar:
10
g
Vitamin A:
702
IU
Vitamin C:
0.2
mg
Calcium:
14
mg
Iron:
1
mg
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