Chewy Pumpkin Snickerdoodles
Pumpkin snickerdoodles are the perfect fall cookie! Make them regular-size or itty-bitty! Adjust baking time from 11 minutes to about 6 minutes.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 18 1x
Ingredients
Scale
- For the Cookie Dough:
- 1/2 cup white sugar
- 1/3 cup dark brown sugar
- 1/2 cup butter, melted and cooled
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- For the cookie dough balls:
- 1/2 cup white sugar
- 1 teaspoon of ground cinnamon
Instructions
- Whisk the melted butter with the dark brown and white sugars.
- Then add in the pumpkin puree and vanilla. Whisk or blend until combined.
- Whisk the flour, salt, baking powder, baking soda, and spices in another bowl.
- Combine the wet and dry ingredients.
- Refrigerate the dough for at least an hour.
- Using a cookie scoop with a release, make balls, roll in the cinnamon sugar, and place on a parchment-lined cookie sheet.
- Flatten each cookie with the bottom of a drinking glass. (You may need to dip the bottom of the glass in some water so the cookies don’t stick).
- Bake in a 350º oven for about 11 minutes.
- Remove to a cooling rack.
- Enjoy while still warm, or wait until completely cooled before placing in an airtight container. (They should last for about a week)
Find it online: https://mostlovelythings.com/chewy-pumpkin-snickerdoodles/