Pumpkin Snickerdoodles
Pumpkin Snickerdoodles taste like fall in a cookie! So light and fluffy, and topped with cinnamon sugar, these make great snacks.
Ingredients
Cookies
- 1 cup salted butter, softened
- 1 cup granulated sugar
- ½ cup dark brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoon vanilla extract
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Instructions
- 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.
