Printable Pumpkin Snickerdoodle Cookies Recipe Card
These pumpkin snickerdoodle cookies are a soft and chewy cookie packed with the flavors of fall! A delicious twist on a classic favorite cookie recipe!
Servings: 36 cookies
Ingredients
Cookies
- 1 cup Butter, softened
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 tsp Vanilla Extract
- ½ cup Pumpkin Puree
- 2 ¾ cup Flour
- 1½ tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- ¾ tsp Salt
- ½ tsp Nutmeg
Cinnamon Sugar Topping
- ¼ cup Sugar
- ½ tbsp Cinnamon
Instructions
- Preheat oven to 375℉. Lightly grease a cookie sheet or line it with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter and both sugars together (about 3-4 minutes on medium-high), or until it is lighter in color and fluffy.
- Add the vanilla extract and pumpkin and mix well.
- In a medium bowl, whisk the flour, cream of tartar, and spices. Add them to the mixer and mix on low just until combined and no streaks of flour remain.
- In a small bowl, combine the cinnamon and sugar for the topping until combined.
- Scoop the cookie dough by the heaping tablespoonful and roll the dough into balls. Roll each dough ball of cookie in the cinnamon-sugar mixture and place the cookie balls on the prepared baking sheet.
- Bake for 9-10 minutes. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. (They will be very soft when they are right out of the oven).