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Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies. An easy recipe with a twist on the traditional Snickerdoodle cookie. Great Thanksgiving dessert idea or after school snack.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 30 cookies

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 Egg
  • 1 teaspoon vanilla
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cream of tartar

Rolling Mix:

  • 1/2 cup white sugar
  • 1 teaspoon Cinnamon

Instructions

  • In a large bowl or bowl of a standing mixer, combine the butter, sugars, pumpkin, egg and vanilla.
  • Beat until fluffy.
  • In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cream of tartar.
  • Slowly add dry mixture to pumpkin mixture.
  • Mix until combined but do not over mix.
  • Cover and refrigerate 1 hour.
  • Preheat oven to 350 degrees F.
  • Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
  • Scoop the cookie dough and roll into balls.
  • Drop the balls in the sugar/cinnamon mix and roll around until the ball is covered.
  • Once the balls are on the ungreased cookie sheet, flatten with the bottom of a small glass.
  • Bake 10 minutes.
  • Cool completely.
  • Can be stored in an airtight container for several days.