Pumpkin Snickerdoodle Cookies
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!
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodle cookies
Servings: 36
Calories: 116kcal
Author: The Endless Appetite
Cookies
- 1 cup Butter softened
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 tsp. Vanilla Extract
- 1/2 cup Pumpkin
- 2 3/4 cup Flour
- 1.5 tsp. Cream of Tartar
- 1 tsp. Baking Soda
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- 3/4 tsp. Salt
- 1/2 tsp. Nutmeg
Cinnamon Sugar Topping
- 1/4 cup Sugar
- 1/2 Tbsp. Cinnamon
Preheat oven to 375 degrees. Lightly grease a cookie sheet and set aside.
In the bowl of a stand mixer, pour the cream butter and cups of sugar together.
Add vanilla extract and pumpkin and mix well.
Add flour, cream of tartar and spices. Mix on low just until combined and no streaks of flour remain.
In a small bowl, combine cinnamon and sugar until combined.
Scoop cookie dough by the heaping tablespoonful and roll dough into balls. Roll dough ball of cookie in the cinnamon sugar mixture and place on prepared baking sheet.
Bake for 9-10 minutes. Let sit on cookie sheet for a few minutes and then transfer to a cooling rack to cool completely.