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4.93 from 14 votes

Pumpkin Snickerdoodles

These pumpkin snickerdoodles are perfect for fall with a hint of pumpkin and fall spices.
Course Sweets & Dessert
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 20 cookies
Calories 109kcal
Author Kristine

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 6 TBS packed brown sugar
  • 1/4 cup fresh pumpkin puree
  • 1 TBS vanilla extract
  • 1 egg yolk
  • 1-1/2 cups + 2 TBS flour
  • 1-3/4 tsp corn starch
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

For rolling:

  • 1/4 cup sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a medium bowl cream butter, sugar, and brown sugar until smooth.
  • Stir in vanilla extract, pumpkin puree, and egg yolk and mix well.
  • In a separate bowl, whisk the flour, corn starch, cream of tartar, baking soda, baking powder, sea salt, and spices.
  • Add dry ingredients to wet and mix until fully combined.
  • Refrigerate dough for 30 minutes.

To bake:

  • Scoop dough with a large cookie scoop, roll in cinnamon sugar, and place on baking sheet.
  • Bake for 12-14 minutes.
  • Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 15.6g | Protein: 0.9g | Fat: 4.9g | Saturated Fat: 3g | Sodium: 82mg | Fiber: 0.3g | Sugar: 10.3g