Pumpkin Snickerdoodles
So what is a Snickerdoodle besides a very fun word to say? It's a buttery, cinnamon-sugar cookie that very much complements the flavor of pumpkin spice! Try these Pumpkin Snickerdoodles—your family will love them!
Ingredients
- 1/2 cup unsalted butter melted & slightly cooled
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips optional, plus extra for topping
Instructions
- Start by combining the wet ingredients. Whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree until smooth.
- Mix the dry ingredients. In a separate bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Combine wet and dry ingredients. Add the wet mixture to the dry ingredients and stir until a soft dough forms. If desired, fold in white chocolate chips.
- Chill the dough. Cover and refrigerate for at least 30 minutes, or up to 3 days for best flavor and texture.
- Prepare for baking. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape the cookies. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets. Flatten slightly for even baking.
- Bake until set. Bake for 11-12 minutes until the edges are firm but centers are soft. Optionally, press extra white chocolate chips on top for decoration.
- Cool and enjoy. Allow cookies to cool on the baking sheet before transferring to a wire rack. Cookies develop more flavor and chewiness as they cool.
Nutrition
Calories: 109kcalCarbohydrates: 12gProtein: 0.4gFat: 7gSaturated Fat: 4gSodium: 59mgFiber: 0.3g
Tried this recipe?Let us know how it was!