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!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 15 cookies

Calories: 189 kcal per serving

Ingredients

½ cup - cold unsalted butter
⅓ cup - granulated sugar
½ cup - brown sugar
1 - egg
¼ cup - pumpkin purée
1 tsp - vanilla extract
2 cups - flour
1 tsp - pumpkin pie spice
½ tsp - cinnamon
½ tsp - cream of tartar
½ tsp - baking soda
1 pinch - sea salt
4 tablespoons - granulated sugar
1 tsp - pumpkin pie spice

Instructions

First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
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.
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.
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.
Continue for remaining dough. Make 2 to 3 batches of cookies.
Bake for 9 to 10 minutes or until cookies look barely set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.

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