Pumpkin Spice Snickerdoodles
Crinkly, chewy, sugary, and spicy- these are just a few words that describe a Snickerdoodle cookie. Add pumpkin to that and you’ve got the perfect cookie for fall.
Yield: 2 dozen cookies
Ingredients
Scale
1 cup butter, (2 sticks) softened
1/3 cup canned pumpkin puree
1 1/2 cups granulated sugar
1 egg
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon pumpkin spice
To roll the cookies in:
1/2 cup granualted sugar
1 teaspoon pumpkin spice
Instructions
- In a mixer bowl beat the butter until creamy. Add the pumpkin puree and sugar and blend until combined. Add the egg and blend until well combined and fluffy.
- Combine the flour, cream of tartar, baking soda, pumpkin spice, and salt in a separate bowl and whisk together to blend.
- Add flour mixture to the butter mixture and blend to combine.
- Chill the dough for 30 minutes.
- Line baking sheets with parchment paper and preheat oven to 400 degrees.
- Combine 1/2 cup granulated sugar and 1 teaspoon pumpkin spice.
- Roll walnut-sized balls in spiced sugar and place on baking sheet.
- Bake 8 minutes, then turn the cookie sheet 180 degrees and bake 4-5 minutes more.
Notes
I like to make my own Pumpkin Spice mixture. I share the recipe for that spice mix in this blog post.
