Pumpkin Snickerdoodles
These pumpkin snickerdoodles are perfect for fall with a hint of pumpkin and fall spices.
- 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
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.
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 15.6g | Protein: 0.9g | Fat: 4.9g | Saturated Fat: 3g | Sodium: 82mg | Fiber: 0.3g | Sugar: 10.3g