Pumpkin Snickerdoodle Cookies

This is the best Pumpkin Snickerdoodle Cookies recipe. They’re super soft and chewy cookies, and they’re full of pumpkin spice flavor that’s perfect for the cozy fall season. This recipe for pumpkin snickerdoodles cookies checks all the boxes; it’s simple, satisfying, and easily customizable.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 12 cookies

Calories: 216 kcal per serving

Ingredients

½ cup - Unsalted butter
½ cup - Sugar
⅓ cup - Brown sugar
⅓ cup - Pumpkin puree
1 - egg yolk
1 tsp - Vanilla
1 ½ cups - All-purpose flour
1 ½ teaspoons - Pumpkin pie spice
½ tsp - Baking soda
¼ tsp - Cream of tartar
½ tsp - Salt
⅓ cup - Granulated sugar
1 tsp - Ground cinnamon

Instructions

Preheat the oven to 350℉ and line two baking trays with parchment paper and set aside.
Combine butter, sugar and brown sugar and mix until light and fluffy.
Mix in pumpkin until completely combined.
Stir in the egg yolk and vanilla.
In a separate bowl, combine the flour, pumpkin pie spice, baking soda, cream of tartar and salt and whisk until completely combined.
Slowly add the dry ingredients to the butter mixture while mixing.
Refrigerate the mixture for at least 1 hour.
Combine remaining sugar and cinnamon in a small bowl.
Scoop chilled dough into 1 ½ Tablespoon sized balls and roll in cinnamon and sugar mixture.
Place 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes. Allow to cool for 3-5 minutes before transferring to a wire rack to cool completely.

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