Pumpkin Snickerdoodles
Author: Nikki
These Pumpkin Snickerdoodles are so soft and delicious. They have the perfect amount of spice and seasonal flavor. They are coated in cinnamon sugar and baked to perfection. These cookies are a wonderful fall treat!
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • ¾ cup pumpkin puree
  • 2 teaspoons vanilla
  • 3⅓ cup flour
  • 3 teaspoons cornstarch
  • 1½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ ginger
  • ½ nutmeg
Cinnamon Sugar Coating
  • ⅓ cup sugar
  • 1½ teaspoon cinnamon
  1. In a large mixing bowl, cream butter, sugar, and brown sugar.
  2. Add egg, pumpkin, and vanilla and beat again.
  3. Sift together four, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  4. Slowly add dry ingredients to pumpkin mixture. Do not overmix.
  5. Cover dough and refrigerate or freeze until chilled.
  6. Preheat oven to 350 degrees F.
  7. Line cookie sheet with parchment paper.
  8. Mix ⅓ cup sugar and 1½ teaspoon cinnamon together on a plate.
  9. Scoop 1 inch balls of dough, roll to form a ball and roll ball in cinnamon sugar mixture.
  10. Place on cookie sheet and bake for 10 to 12 minutes. Do not over bake. They should look slightly under-baked.
  11. Cool on cookie sheet for 2 minutes before transferring to a flat surface.
Recipe by Chef in Training at https://www.chef-in-training.com/pumpkin-snickerdoodles/