Pumpkin Snickerdoodle Cookies | Pumpkin Spice Cookie Recipe
Servings: 36 cookies
Calories: 130kcal
Calories: 130kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Fiber: 1g | Sugar: 10g
Ingredients
For The Cookies
- 3 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2/3 cup Pumpkin Puree
- 1 Egg
- 2 tsp Vanilla Extract
For Rolling
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
Instructions
- Preheat the Oven and Prepare the Baking Sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Roll in Cinnamon Sugar. In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- Bake the Cookies. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!