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A white plate piled high with snickerdoodle cookies on top of an orange napkin with leaves on it and part of a pumpkin peeking in from the upper right hand corner.

Pumpkin Snickerdoodles

Pumpkin and spices added into my favorite chewy snickerdoodle recipe makes these Pumpkin Snickerdoodles the perfect fall cookie.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 2 dozen
Calories: 85kcal
Author: Hezzi-D

Ingredients

  • 1/2 c. 1 stick butter, melted
  • 1 c. brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 c. pumpkin pie puree
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  • In a large bowl mix together the butter, brown sugar, egg, vanilla, and pumpkin.
  • In a medium bow combine the salt, cinnamon, pumpkin pie spice, baking soda, and flour.
  • Addthe dry ingredients to the wet ingredients and stir until combined.
  • Form the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours or overnight.
  • When ready to make the cookies preheat the oven to 350 degrees.
  • In a small bowl combine the sugar and pumpkin pie spice.
  • Scoop the dough by large teaspoonful and shape into a ball.
  • Dip the ball into the sugar mixture and place on a cookie sheet at least 2 inches apart.
  • Bake for 10-12 minutes or until the edges are golden and the centers are set.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 153mg | Sugar: 12g