Pumpkin Snickerdoodles
Pumpkin Snickerdoodles taste like fall in a cookie! So light and fluffy, and topped with cinnamon sugar, these make great snacks.
Prep Time13 minutes mins
Cook Time12 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: Vegetarian
Cookies
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Topping
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Mix in the pumpkin puree, then beat in the egg and vanilla until fully incorporated.
In a separate medium bowl, mix together the flour, baking powder, cinnamon and nutmeg.
Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Cover and chill the dough in the refrigerator for at least an hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Mix the coating ingredients together in a small bowl. Scoop 1 tablespoon dough balls and roll into the sugar mixture. Place the dough balls onto the prepared baking sheet, about 1-2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden. Let cool on the baking sheets about 3 minutes, then transfer to a wire rack to cool completely.