Name: Pumpkin Snickerdoodles
Prep time: 13 min
Cook time: 1 h
Total time: 1 h
Ingredients: 3 3/4 Cups all-purpose flour; 1 1/2 Teaspoons baking powder; 1/2 Teaspoon salt; 1/2 Teaspoon cinnamon , ground; 1/4 Teaspoon nutmeg , ground; 1 Cup butter , unsalted; 1 Cup sugar granulated; 1/2 Cup brown sugar light; 3/4 Cup pumpkin puree; 1 egg (large); 2 Teaspoons vanilla extract; 1/2 Cup sugar granulated; 1 Teaspoon cinnamon , ground; 1/2 Teaspoon ginger , ground; 1 Pinch allspice

Pumpkin Snickerdoodles. Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season! Pumpkin cookies are always a favorite in our home! ! If you love pumpkin cookies as much as I do try my Iced Pumpkin Spice Cookies, Pumpkin Cream Cheese. In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth.

Add egg and vanilla and whisk to combine. 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. You can have Pumpkin Snickerdoodles using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pumpkin Snickerdoodles

It's 3 3/4 Cups of all-purpose flour.
It's 1 1/2 Teaspoons of baking powder.
It's 1/2 Teaspoon of salt.
It's 1/2 Teaspoon of cinnamon , ground.
Prepare 1/4 Teaspoon of nutmeg , ground.
Prepare 1 Cup of butter , unsalted.
It's 1 Cup of sugar granulated.
Prepare 1/2 Cup of brown sugar light.
Prepare 3/4 Cup of pumpkin puree.
Prepare 1 of egg (large).
It's 2 Teaspoons of vanilla extract.
You need 1/2 Cup of sugar granulated.
It's 1 Teaspoon of cinnamon , ground.
It's 1/2 Teaspoon of ginger , ground.
It's 1 Pinch of allspice.

These pumpkin cookies are finished with a cinnamon sugar topping for an extra special sweet treat. The pumpkin puree gives these snickerdoodles a pretty orange color on the inside. The dough can be frozen for these pumpkin snickerdoodles. Form the dough into the cookie shape, roll in the pumpkin pie spice + sugar, and freeze the dough on a sheet pan in the freezer.

Pumpkin Snickerdoodles step by step

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside..
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.Blend in the pumpkin puree.Beat in the egg and vanilla until incorporated.With the mixer on low speed add in the dry ingredients and mix just until incorporated..
Cover and chill the dough for at least 1 hour..
Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper..
Combine the sugar and spices for the coating in a bowl and mix to blend..
Scoop the dough (about 1-2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart..
Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed..
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely..

Pumpkin Snickerdoodles are the cookie recipe you must make every year during pumpkin season! It's a brand new version of the same cookie. So if you happened to try the old cookie recipe and weren. I've made several different kinds of snickerdoodles, but I think this pumpkin snickerdoodle recipe is my favorite. The cookie dough is really, really sticky.