Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodle Cookies are super soft and packed with pumpkin flavor! Rolled in sugar and pumpkin spice, this is truly the best cookie recipe for fall.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Servings cookies

Calories 123kcal

Author Angela Allison

Equipment

baking sheet

Ingredients

1 cup unsalted butter, softened (two sticks)
1 cup granulated sugar
½ cup brown sugar
½ cup canned pumpkin puree (not pie filling)
1 large egg
2 teaspoons vanilla
2 ¾ cups all purpose flour (350 grams)
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon kosher salt

Topping

¼ cup granulated sugar
½ teaspoon pumpkin pie spice

Instructions

In a large bowl or stand up mixer fitted with paddle attachment, combine the softened butter, sugar, and brown sugar. Use an electric mixer to mix the ingredients until fluffy and light; about one minute.
To the mixture add in the canned pumpkin puree, egg, and vanilla. Mix until well combined.
In a separate bowl, whisk together the flour, 1 ½ teaspoons pumpkin pie spice, baking powder, and salt. Pour the dry mixture into the wet and mix, on low speed, until just combined.
Cover the bowl and place the dough in the refrigerator to chill for at least an hour. (Chilling the dough ensures that the cookies will be round and fluffy and keeps them from going flat and spreading.)
Once the dough has chilled, preheat oven to 350 degrees and line baking sheet with parchment paper; set aside.
In a small bowl, mix together ¼ cup of granulated sugar and ½ teaspoon pumpkin pie spice.
Use a cookie scoop to scoop out dough. Roll into balls, toss them in the sugar mixture, and place on prepared baking sheet leaving about two inches between each cookie (you should be able to fit a dozen cookies per baking sheet).
Bake on center rack in preheated oven for about 12 minutes or until the edges of the cookie are just set. Remove from oven and let cool on pan for a couple of minutes, then move to wire rack to cool completely.

Notes

Spices: if you don't have pumpkin pie spice, make your own using 2 teaspoons ground cinnamon and a ¼ teaspoon each nutmeg and cloves.
Pumpkin Puree: if your pumpkin puree seems wet, you can blot it dry using paper towels before using to remove any excess moisture.
Chill: be sure to chill the dough before baking so that your cookies end up tall and chewy rather than flat.
Storage: store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.

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