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Pumpkin Snickerdoodles

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Delightful cookies combining the warm spices of snickerdoodles with the seasonal taste of pumpkin, offering a healthier twist without compromising on taste.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 3/4 cup Pumpkin Puree, patted dry
  • 1 large Egg
  • 2 teaspoons Vanilla Extract
  • 1/3 cup Granulated Sugar for Coating
  • 1 teaspoon Cinnamon for Coating
  • 1 teaspoon Pumpkin Spice for Coating

Instructions

  1. Preheat the oven to 350°F.
  2. Line your baking sheets with parchment paper.
  3. Whisk together flour, cream of tartar, salt, baking soda, cinnamon, and pumpkin pie spice.
  4. Pat dry the pumpkin puree until reduced to 3/4 cup.
  5. Combine butter, granulated sugar, and brown sugar until creamy. Add the pumpkin puree, egg, and vanilla; mix until well combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
  7. Mix together the coating ingredients: granulated sugar, cinnamon, and pumpkin spice.
  8. Scoop a tablespoon of dough, roll into balls, and coat each ball in the cinnamon sugar mixture.
  9. Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
  10. Bake cookies for about 13 to 16 minutes until edges are set.
  11. Tap the baking sheet on the counter and let cookies cool for 5 minutes before transferring to a wire rack.
  12. Store in airtight container for up to 5 days or freeze for longer storage.

Notes

For a healthier version, substitute butter with coconut oil. These cookies can also be made gluten-free.

Nutrition

Keywords: Pumpkin Snickerdoodles, fall cookies, healthier snickerdoodles, autumn treats

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