Pumpkin Spice Snickerdoodles

5 from 1 vote

A Fall twist on the classic snickerdoodle!

Prep Time1 15

Cook Time12

Total Time1 27

Servings: cookies

In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
3 3/4 cup all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon pumpkin pie spice
In a large bowl, beat together the sugars and butter until light and fluffy.
1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup brown sugar
Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
3/4 cup pumpkin puree, 1 large egg, 2 teaspoon vanilla extract
With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don't get flour everywhere.
Mix until well incorporated. Cover and chill the dough for a least 1 hour.
After 1 hour, preheat your oven to 350 °F (177 °C)
Line your baking sheets with parchment paper.
Combine the sugar and cinnamon in a small bowl for the coating.
1/2 cup granulated sugar, 1 teaspoon ground cinnamon
Scoop the dough (about 1 tbsp.) and roll into a ball with your hands.
Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
Using the bottom of a glass cup, flatten the dough balls slightly.
Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.

Inspiration: Annie's Eats

Scan this QR code with your phone's camera to get back to the recipe on the website.