Snickerdoodle Cookies Recipe with Pumpkin
The classic snickerdoodle cookie recipe with a twist! Pumpkin puree is added to the cookie dough and it is rolled in a pumpkin spice sugar coating before baking for a delicious new fall treat.
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Servings: 24
Calories: 103kcal
Ingredients
FOR THE COOKIES
- 1½ cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- ½ cup unsalted butter
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg , room temperature
FOR THE SUGAR COATING
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
- In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
- In a small bowl stir together the sugar and pumpkin pie spice.
- Shape the cookie dough 1 tbsp sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
- Bake for 10 minutes, or until the cookies are golden around the edges.
Video
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Nutrition
Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg