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Pumpkin Snickerdoodles Recipe

Pumpkin Snickerdoodles Recipe
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★★★★★

5.2 from 17 reviews

Delicious and festive Pumpkin Snickerdoodles that are perfect for fall baking. These soft and chewy cookies are infused with pumpkin puree and warm spices, then coated in cinnamon sugar for a cozy treat.

Ingredients

Scale

Cookies:

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Optional: 1/2 cup (90g) white chocolate chips

Cinnamon Sugar Coating:

  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Dough: Whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree until smooth. Set aside.
  2. Mix Dry Ingredients: In a separate bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Combine with wet ingredients to form a soft dough. Fold in white chocolate chips if desired.
  3. Chill the Dough: Cover and chill dough for at least 30 minutes.
  4. Shape and Bake: Preheat oven, shape dough into balls, coat in cinnamon sugar, and flatten slightly. Bake until edges are set.
  5. Cool and Serve: Let cookies cool on baking sheets before transferring to a wire rack. Store in an airtight container.

Notes

  • Chilling the dough is essential for the best texture.
  • For a stronger pumpkin flavor, let the cookies sit for a day before serving.

Nutrition

Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Baking, Cinnamon Sugar Cookies

Find it online: https://flavorsbymaya.com/pumpkin-snickerdoodles-recipe/