Pumpkin Snickerdoodles
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 30
For the Cookie Dough
  • ¾ cup canned pumpkin puree
  • 1 cup of unsalted butter, softened
  • 1½ cups of granulated sugar
  • 1 tablespoon vanilla extract
  • 1½ teaspoons of baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch ground cloves
  • ½ teaspoon of salt
  • 1 egg
  • 2⅔ cups of all-purpose flour
For Rolling
  • ½ cup of granulated sugar
  • 1 tablespoon of cinnamon
For the Cookie Dough
  1. In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream softened butter for 1 minute
  2. Next add the sugar, pumpkin, vanilla extract, baking powder, cinnamon, nutmeg and cloves, and beat until well combined
  3. Add egg and beat until combined, scraping the sides of the bowl as necessary
  4. Add flour and beat until just incorporated
  5. Cover bowl and chill for 2 - 3 hours
To Bake
  1. Preheat oven to 350 degrees
  2. While the oven is heating, combine sugar and cinnamon for rolling in a small bowl
  3. Scoop cookies using a cookie scoop and gently roll in the cinnamon sugar mixture
  4. Place on a baking sheet lined with parchment paper and bake for 9 - 11 minutes
  5. Move to a baking rack to cool
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/10/the-very-yummiest-chewy-pumpkin-snickerdoodles/