Pumpkin Snickerdoodles
When you need a little something beyond pumpkin bread but just as easy and shareable.
Ingredients
Ingredient quantities shown in U.S. units.
Pumpkin Spice
- 1½ tsp7 gGround cinnamon
- ¼ tsp2 gGround ginger
- pinchpinchGround nutmeg
- ¼ tsp1 gGround allspice
- ¼ tsp1 gGround gloves
Pumpkin Snickerdoodle
- ½ cup113 gButter, melted
- ¾ cup150 gBrown sugar
- ⅓ cup83 gPumpkin purée
- 1 tsp5 gVanilla extract
- 1½ cups193 gAll-purpose flour
- 1 tsp5 gPumpkin spice
- 1 tsp5 gCream of tartar
- 1 tsp5 gBaking soda
- ¼ tsp1 gBaking powder
- ¼ tsp2 gSalt
For Coating
- as neededas neededPumpkin spice
- as neededas neededSugar
Special Equipment
- Ice Cream Scoop
Method
Pumpkin Spice
- Mix all the spices together in a bowl and set aside.
- For spiced sugar add a bit of the pumpkin spice to sugar (for coating).
Pumpkin Snickerdoodle
- Preheat the oven to 350°F/176°C.
- Melt butter on the stove or in the microwave.
- In a stand mixer, paddle melted butter, brown sugar, pumpkin puree, and vanilla extract until combined.
- Combine flour, pumpkin spice, cream of tartar, baking soda, baking powder, and salt in a separate bowl with a whisk.
- Add the flour mixture into the pumpkin mixture until well combined. Be sure to scrape down the sides.
- Refrigerate the dough until the dough is firm.
- Scoop the dough with an ice cream scoop or into 2 tbsp balls and coat in spiced sugar.
- Place the cookies about 2 inches apart on a parchment-lined baking tray.
- Bake for 10-12 minutes or until golden brown.
- Allow cookies to cool and enjoy!