Pumpkin Snickerdoodle Cookies are a fun update on the American classic snickerdoodle. These are great fun to make with kids.

Hey! It’s Hilary from Embellishmints here, and I’m so excited to be on Chocolate Chocolate and more again. {Check out my most recent guest post recipe, Chocolate Chip Cookie Peanut Butter S’mores Bars, because they are life changing}.

It’s that time of year again! The time of year where you add a dash of pumpkin here, and a dash of pumpkin there! This year I decided to try a fun little twist on a family favorite, the snickerdoodle cookie! Everyone will be asking for more. In fact, you might as well double this recipe because you’re sure to make these cookies again. You can either freeze the extra dough, or make it again tomorrow because these cookies wont last long.

Whoever decided to take a ball of dough and roll it into a sugar mixture, well I’d like to shake their hand. I think I’m going to go ahead and do that to all my cookies! Sugar cookies, chocolate chip cookies, peanut butter… you get the idea. Good idea, right?

I love making these Pumpkin Snickerdoodle Cookies with my boys. I always try and get them in the kitchen with me whenever I can. They had a blast rolling each cookie dough ball in the sugar and pumpkin pie spice mixture. There’s really no way to mess it up so I would encourage you to get your cute little ones, nieces or nephews, or best friend’s kids in the kitchen with you. They will love it!

For more ideas for adding a little pumpkin into your recipes you can find all the inspiration you need on Embellishmints here, as well as Chocolate Chocolate and More here!

Pumpkin Snickerdoodle Cookies

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Ingredients

• 1 cup {2 sticks} unsalted butter, room temperature
• ½ cup canned pumpkin
• 1 ½ cups granulated sugar
• 2 teaspoon of pure vanilla extract
• 1 ½ teaspoon of baking powder
• 1 teaspoon of pumpkin pie spice
• ½ teaspoon of salt
• 1 egg
• 2 ⅔ cups all-purpose flour

For rolling

• ½ cup of granulated sugar
• 1 Tablespoon pumpkin pie spice

Instructions

1. Beat your butter on medium speed until smooth.
2. Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt. Beat until well combined, making sure to scrape down sides of the bowl.
3. Add egg and combine.
4. Add flour slowly and combine well.
5. Cover and refrigerate at least 2 hours. Preheat oven to 350°F.
6. Combine granulated sugar and pumpkin pie spice on a plate or parchment paper.
7. Line baking sheet with nonstick liner, or parchment paper. Use a medium cookie scoop or large spoon to scoop dough, then lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
8. Place on prepared baking sheet and bake for 10 minutes. Cool on wire racks.

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