Pumpkin Snickerdoodle Cookies
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
These Pumpkin Snickerdoodle Cookies are big, soft and cakey pumpkin flavored cookies, that are dipped in a cinnamon sugar mixture before baking.
Ingredients
  • For the cookies
  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks butter, room temperature
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • For the coating
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm. (I did mine overnight)
  2. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
  3. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the cookie sheet, leaving about 2 inches between each cookie.
  4. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/10/26/pumpkin-snickerdoodle-cookies/