Go Back

Pumpkin Snickerdoodles

Print Recipe
...

Ingredients
  

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 6 Tbsp pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cardamom

For rolling:

  • 1/2 cups granulated sugar
  • 1/2 tsp ground cinnamon
  • Dash of allspice

Instructions
 

  • In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. At a lower speed, beat in the pumpkin puree, egg, and vanilla. In a separate bowl, whisk together the flour, baking powder, salt, and spices. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Beat slowly until combined. Cover and chill the dough 30-40 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk together the ingredients for rolling the cookies in. Scoop balls of dough about 1″ thick and roll in the sugar and spice mixture. Place on the prepared sheet about 2″ apart.
  • Bake the cookies for 12-14 minutes or until lightly browned. Let sit on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely. Place a pumpkin mellow creme on top of each one, if desired. Repeat with the remaining dough.