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Pumpkin Snickerdoodle Cookies

A stack of three Pumpkin Snickerdoodle Cookies, golden brown and coated in cinnamon sugar.
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Chewy pumpkin spice cookies rolled in cinnamon sugar for a fall favorite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • For Rolling: 1/4 cup granulated sugar, 2 teaspoons ground cinnamon

Instructions

  1. Cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons cinnamon for rolling.
  6. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
  7. Place cookies 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 375°F (190°C) for 9-11 minutes, or until edges are set and centers are still slightly soft.
  9. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, chill the dough for at least 30 minutes before rolling and baking.
  • These cookies are best enjoyed within 3-4 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-snickerdoodle-cookies/