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5
from 1 vote
Pumpkin Spice Snickerdoodles
A Fall twist on the classic snickerdoodle!
Prep Time
1
hour
hr
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
1
hour
hr
27
minutes
mins
Servings:
24
cookies
Author:
Julie Chiou
Equipment
Hand mixer
Large rimmed baking sheet
Cookie scoop
Ingredients
1/2
1x
2x
3x
3 ¾
cup
(
469
g
)
all-purpose flour
1 ½
teaspoon
baking powder
½
teaspoon
salt
1
tablespoon
pumpkin pie spice
1
cup
(
227
g
)
unsalted butter
room temperature
1
cup
(
200
g
)
granulated sugar
½
cup
(
110
g
)
brown sugar
¾
cup
(
184
g
)
pumpkin puree
not pumpkin pie filling
1
large egg
2
teaspoon
vanilla extract
For the coating
½
cup
(
100
g
)
granulated sugar
1
teaspoon
ground cinnamon
Instructions
In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
In a large bowl, beat together the sugars and butter until light and fluffy.
Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
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.
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.
Notes
Inspiration:
Annie's Eats
Nutrition
Serving:
1
cookie
|
Calories:
212
kcal
|
Carbohydrates:
33
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
27
mg
|
Sodium:
81
mg
|
Potassium:
50
mg
|
Fiber:
1
g
|
Sugar:
17
g