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Pumpkin Snickerdoodles
These pumpkin snickerdoodles are warmly spiced, soft baked, and sweet! They have soft chewy edges and a melt in your mouth center. The sugar coating adds a great slight crunch on top. These cookies are the perfect fall dessert!
Ingredients
For the snickerdoodle cookies
For the sugar coating
Instructions
- Step 1
First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
- Step 2
Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
- Step 3
Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
- Step 4
After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Step 5
Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
- Step 6
Continue for remaining dough. Make 2 to 3 batches of cookies.
- Step 7
Bake for 9 to 10 minutes or until cookies look barely set in the middle.
- Step 8
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.
Tips & Tricks
Per serving
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