Pumpkin Snickerdoodles

It’s fall and there is no better way to celebrate the cooler weather than a yummy Pumpkin Snickerdoodle. I love pumpkin and I love snickerdoodles, so this cookie combines those two loves. I have tried numerous similar recipes, but none of them quite met my expectations. Because of this, I played around until I came up with this recipe. It is sure to become your new favorite too!

Cookie Dough Ingredients:

1 cup (2 sticks) unsalted butter – softened
1 cup white (granulated) sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons pure vanilla extract
3 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon finely ground sea salt
1/2 teaspoon ground cinnamon

Rolling Sugar Ingredients:

1/2 cup white (granulated) sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg

Step 1:

In a stand mixer (or a large bowl with an electric hand mixer), cream (beat really well) the 1 cup of butter until it is light and fluffy.

Step 2:

Add in the 1 cup white sugar, 1/2 cup brown sugar, and 3/4 cup pure unsweetened pumpkin puree. Mix until it is well combined.

Step 3:

Next, mix in the egg and the 2 teaspoons of vanilla extract. Make sure to scrape down the sides of the bowl to fully combine all of the ingredients.

Step 4:

In a separate medium-sized bowl, stir together the 3 3/4 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon.

Step 5:

Next, mix the flour mixture into the pumpkin mixture a little at a time until the ingredients are fully combined.

Step 6:

Cover the dough bowl with plastic wrap and put it in the fridge. Let the dough chill for at least an hour.

Step 7:

After at least an hour, pull the dough out of the fridge. Preheat oven to 350* Fahrenheit. Next, line the baking sheets with parchment paper (preferred) or spray them with nonstick spray.

Step 8:

In a small bowl, combine 1/2 cup white sugar, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon nutmeg. This is the rolling sugar.

Step 9:

Begin by using a portion scoop or large spoon to scoop out the dough from the bowl. Roll the dough into ping pong ball sized dough balls.

Step 10:

Roll the ping pong ball sized dough balls in the rolling sugar. Make sure the dough ball is completely covered by the rolling sugar. Place the dough balls about 2″ apart on the prepared baking sheets.

Step 11:

Now, using a drinking glass with a flat bottom, flatten the dough balls on the baking sheet.

Step 12:

Bake in the preheated (350* F) oven for 11 minutes.

Step 13:

Pull the cookies from the oven. Let the cookies cool for 5 minutes on the cookie sheet. After 5 minutes, move the cookies to a cooling rack to finish cooling.

Step 14:

Enjoy!

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These cookies go quickly around our house! They are soft, delicious, and the perfect fall treat. Whip up a batch today!

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Many Blessings,