Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are thick, soft, perfectly chewy, and full of warm autumn spices. They are everything you love about a classic snickerdoodle, but with a seasonal pumpkin twist!
Servings: 18 Cookies
Calories: 121kcal
Ingredients
- 1.5 cups All-purpose flour
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter, melted
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/3 cup Pumpkin puree
- 1 tsp Vanilla extract
Cinnamon Sugar
- 1/4 cup Granulated sugar
- 1 tsp Cinnamon powder
Instructions
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda.1.5 cups (190g) All-purpose flour, 1 tsp Pumpkin pie spice, 1/2 tsp Baking powder, 1/2 tsp Baking soda
- In another bowl, mix the melted butter, granulated sugar, and brown sugar.1/2 cup (115g) Butter, melted, 1/4 cup (50g) Granulated sugar, 1/4 cup (55g) Brown sugar
- Whisk in the pumpkin puree and vanilla extract. 1/3 cup (80g) Pumpkin puree, 1 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients and mix well. This is a soft dough.
- Cover and refrigerate this cookie dough for a least 1 hour. This is an important step as chilling helps firm up the dough and also makes the cookies more flavorful.
- When you're ready to bake, preheat the oven to 180 C/350 F. Line a baking tray with parchment paper.
- Make cinnamon sugar: Combine granulated sugar and cinnamon powder in a small bowl.1/4 cup (50g) Granulated sugar, 1 tsp Cinnamon powder
- Scoop out 1.5 tablespoons of dough into balls. Roll in the cinnamon sugar.
- Place on the prepared baking sheet and flatten lightly.
- Bake at 180C /350F for 10-11 minutes, until the edges are set and the center is soft.
- Let the cookies cool on the tray for about 15 minutes. Serve and enjoy!
Video
Notes
- This cookie dough needs to be chilled for at least 1 hour, as it is very soft. Chilling the dough also prevents the cookies from spreading too much while baking.
- You can refrigerate the dough for up to 2 days.
- If using store-bought pumpkin puree, make sure the label says 100% pumpkin.
- Don't overbake the cookies!
- The pumpkin snickerdoodles are very soft when they come out of the oven. Allow them to cool for at least 15 minutes on the baking tray before transferring them to a cooling rack.
Nutrition
Serving: 1 Cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 877IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg