Pumpkin Snickerdoodles
An easy recipe for pumpkin snickerdoodles with cinnamon sugar topping.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 2 tsp cinnamon
- 1/2 tso ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
Cinnamon Sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cream of tartar. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, mix together the butter and brown sugar. Beat until light and fluffy, about 3-4 minutes.
- Add the egg and mix to combine.
- Add the vanilla and mix to combine.
- Add the pumpkin and the spices.
- Mix to combine, scraping the sides and bottom of the bowl to be sure that everything is incorporated.
- Add the dry ingredients to the mixing bowl. Mix until just combined. Again, scrape the sides and bottom of the bowl to be sure everything gets incorporated.
- Prepare the cinnamon sugar by whisking together the granulated sugar and cinnamon in a small bowl.
- Scoop out a tablespoon of dough and roll it into a ball.
- Roll the ball of cookie dough in the cinnamon sugar, making sure all of the dough gets coated.
- Place the cookies on the prepared baking sheet, leaving space between the cookies for spreading in the oven.
- Lightly flatten out balls of dough. I use the bottom of my measuring cup.
- Bake for about 11 minutes, rotating the cookie trays midway through the baking time. The cookies are done when they are lightly golden on the bottom and sides.
- Cool on the tray for a few minutes before removing to a wire rack.
- Store in an airtight container.