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pumpkin flavored snickerdoodle cookies

Pumpkin Snickerdoodle Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Baking sheet
  • 1 wire cooling rack
  • 1 hand mixer
  • 1 tablespoon
  • 1 teaspoon
  • 1 Spatula
  • 1 Parchment paper

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer.
  • Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • In a small bowl, mix the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for coating.
  • Scoop tablespoon-sized portions of dough and roll them into balls.
  • Roll each dough ball in the cinnamon-sugar coating and place them on the prepared baking sheet.
  • Bake the cookies in the preheated oven for 10 minutes or until they are set around the edges.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.

Notes

For perfectly chewy cookies, ensure not to overbake them as they continue to firm up while cooling. Using parchment paper prevents sticking and makes cleanup easier. If you prefer a stronger pumpkin spice flavor, slightly increase the amounts of cinnamon, nutmeg, ginger, and cloves to suit your taste.
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