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Pumpkin Snickerdoodle Cookies

These soft and delicious Pumpkin Snickerdoodles are our favorite pumpkin cookies! Made with warm fall spices and a sweet cinnamon-sugar coating.

Course Dessert, Snack
Cuisine American
Keyword Pumpkin Cookies, Pumpkin Snickerdoodles
Author Sunup to Sundown

Ingredients

For the Cookies Dough:

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 +1/8 tsp salt optional
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground allspice
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 cup butter salted or unsalted
  • 1 egg
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla

For Rolling:

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

Instructions

  1. In a mixing bowl whisk together your dry ingredients; flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until blended.

  2. In a stand mixer or with electric mixer, cream together butter, sugar, and brown sugar. Occasionally scrape down the sides and bottom of bowl until thoroughly mixed.

  3. Mix in egg, then pumpkin puree and vanilla.

  4. Slowly incorporate your dry ingredients to your mixing bowl just until combined.

  5. Refrigerate dough for a couple of hours.

  6. When ready to bake, preheat oven to 350 degrees F.

  7. In a small bowl, combine the remaining 1/4 cup sugar and 1 1/2 teaspoons of ground cinnamon for rolling.

  8. Scoop dough and roll into 1 inch balls. An ice cream scoop makes the perfect cookie dough ball. Roll dough ball into cinnamon and sugar mixture.

  9. Transfer dough balls to a silpat or parchment paper lined baking sheet and space cookies about 2 inches apart.

  10. Bake in a preheated oven for about 12 minutes Cool on baking sheet for a few minutes prior to transferring to a cooling rack.