Everyone Will Be Lining Up To Try These Pumpkin Snickerdoodle Cookies This Fall!

Pumpkin Snickerdoodle Cookies

With each passing day, it is becoming more apparent that summer is over and autumn is well on its way. You can see it when you look around, and you can feel it too. The warm weather is slowly fading away into cooler, crisper, autumn days. These delicious cookies are perfect for those cool autumn days! Give it a try!

Pumpkin Snickerdoodle Cookies Ingredients:

  • 1 cup of softened unsalted butter
  • 1/2 cup of 100%¬† canned pumpkin
  • 1 1/2 cups of granulated sugar
  • 2 teaspoons of vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1 egg
  • 2 2/3 cups of all-purpose flour

For rolling:

  • 1/2 cup of granulated sugar
  • 1 tablespoon of pumpkin pie spice

Pumpkin Snickerdoodle Cookies Directions:

In a mixing bowl, beat the softened unsalted butter for approximately 30 seconds or until it becomes smooth. Next, add the canned pumpkin, sugar, vanilla extract, baking powder, pumpkin pie spice, and salt. Mix these ingredients together until they are well combined (this takes approximately 2 minutes). Then, add the egg and stir to combine. Add the flour and combine until everything is thoroughly mixed. Then, refrigerate the mixture for approximately 2 hours or until it becomes dense enough that you can scoop it. When you remove the cookie mix from the fridge, preheat your oven to 350 degrees Fahrenheit. In a shallow bowl or tray, combine the granulated sugar and pumpkin pie spice. Cover your baking sheets with parchment paper or another non-stick cooking mat. Then, use a medium sized cookie scoop to scoop out the dough. Roll the balls of dough in the sugar/pumpkin pie spice mixture. Then, place the cookies on the tray and bake for approximately 10 minutes. Then, enjoy!