Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are soft and chewy cookies. Enjoy all that you love about a snickerdoodle recipe with pumpkin flavor topped with cinnamon sugar mixture.
Servings: 18
Calories: 128kcal
Ingredients
For the Cookies:
- 1/2 cup Unsalted Butter softened
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1/4 cup Pumpkin Purée
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon Pumpkin Pie Spice
For the Topping:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium bowl, cream together the butter, sugar and brown sugar until the mixture is creamy. Add in the pumpkin purée and stir until combined.
- Stir in the egg yolk and vanilla extract.
- Combine the flour, baking soda, cream of tartar, salt and pumpkin pie spice in a different bowl.
- Gradually add the dry ingredients into the butter mixture until well combined.
- Cover and refrigerate for at least 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
- Roll dough into 1 1/2 tablespoon sized balls, then roll the balls in the cinnamon-sugar.
- Place them onto a cookie sheet and bake for 10-12 minutes until the edges should be slightly brown. The center of the cookies will still appear soft.
- Let the cookies rest on the baking sheet for 10 minutes. Then move to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 54mg | Fiber: 1g | Sugar: 10g | Vitamin A: 703IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
