Pumpkin Snickerdoodle Cookies
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Cook time: 
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Serves: 40-45 cookies
These Pumpkin Snickerdoodle Cookies include pumpkin puree and pumpkin spice to create the delicious pumpkin flavor. The cookies are soft and chewy and rolled in sugar, cinnamon and pumpkin spice making this snickerdoodle pumpkin cookie recipe a perfect fall dessert.
  • DOUGH:
  • 1 cup butter, softened
  • ½ cup canned pumpkin puree
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 egg
  • 2⅔ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  1. Using an electric mixer, cream the butter until smooth.
  2. Add in pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt and baking powder. Mix until well combined. Add in egg and mix well.
  3. Add in flour and mix well until combined.
  4. Cover the bowl with plastic wrap and place cookie dough in fridge for at least 1 hour to chill. Note: The chilling of the dough helps prevent the cookies from going flat.
  5. After the dough has chilled, scoop about 1 Tablespoon of dough and form into 1 inch balls.
  6. Roll the dough balls into the sugar, pumpkin spice and cinnamon coating, then place on a baking sheet lined with parchment paper.
  7. Bake at 350 degrees for 10-12 minutes.
  8. Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a cooling rack.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2021/09/21/pumpkin-snickerdoodle-cookies/