Pumpkin Spice Snickerdoodles – a fall twist on the class snickerdoodle cookie, a yummy pumpkin flavored soft and buttery cookie coated in cinnamon sugar.
I asked my fiance Kal what kind of cookie I should add to my list of fall desserts to make and he begged for a snickerdoodle cookie. To be fair, hes been asking me to make snickerdoodles all year long. Todays his lucky day that I decided to make a yummy fall snickerdoodle since I needed to used up this can of pumpkin.
This batch makes 20 snickerdoodles, and I woke up this morning to there only being 8 left…I made these yesterday LOL!
Pumpkin Spice Snickerdoodles
- 1 stick of unsalted butter, melted
- 1/2 cup of granulated white sugar
- 1/2 of packed brown sugar
- 1/4 cup of pumpkin puree
- 1 large egg yolk
- 2 tsps vanilla
- 1 1/2 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture
Preheat the oven to 350 degrees.
In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.
In a separate bowl, whisk together the flour, pumpkin pie spice, bakind powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.
Roll the dough into 1 1/2 tsp sied balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.
In my kitchen, sometimes we like to make things from scratch. That includes pumpkin puree! It was so simple and since we always buy pumpkins this time of year anyways it ensures it doesn’t go to waste! You can also make pumpkin seeds out of it too for a yummy kind of healthy snack.
Pumpkin Spice Snickerdoodles
Ingredients
- 1 stick of unsalted butter, melted
- 1/2 cup of granulated white sugar
- 1/2 of packed brown sugar
- 1/4 cup of pumpkin puree
- 1 large egg yolk
- 2 tsps vanilla
- 1 1/2 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.
- Roll the dough into 1 1/2 tsp sized balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 11mgSodium: 110mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g
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