Snickerdoodles are essentially sugar cookies, rolled in cinnamon sugar. This version contains pumpkin and lots of pumpkin spices, which makes this one of my favorite Fall cookies.
3 c all purpose flour
2 t cream of tartar
1 t baking soda
1/2 t salt
2 t pumpkin pie spice OR 1 1/2 t cinnamon, 1/2 t ground ginger, 1/2 t fresh ground nutmeg, 1/4 t allspice
1 c unsalted butter at room temperature
3/4 c sugar
3/4 c packed dark or light brown sugar
1/2 c pumpkin
1 large egg
2 t vanilla extract
Cinnamon Sugar Topping
1/3 c sugar
1 T ground cinnamon
In a large bowl or a 4 c measuring cup, whisk together the flour, cream of tartar, baking soda, salt and pumpkin pie spice or the cinnamon, ginger, nutmeg and allspce.
Using a stand mixer, cream together the butters and sugars until smooth, scraping down the sides of bowl as necessary.
Add the pumpkin and mix until combined. Add the egg and vanilla extract and beat until combined.
Add the dry ingredients. Mix-but don’t overmix.
If you want to add in salted caramel or white chocolate chips, now is the time. Stir well.
Cover the bowl with plastic wrap and chill for at least 60 minutes but I let mine go 24 hours.
When you remove the bowl from the fridge, the dough will still be soft and easy to roll.
When ready to bake, preheat oven to 350.
Line baking sheets with parchment or a Silpat pad. Combine cinnamon and sugar for coating the cookie dough.
Shape the cookie dough into 1 T dough balls and roll each one in the cinnamon sugar mixture.
Place sugared dough balls on prepared baking sheets about 2″ apart. No need to flatten.
Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. I did 12 but each oven is different.
If you don’t want puffy cookies, rap the cookie sheets on the counter a few times to help create ripples around the edge.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies do not need to be adjusted for high altitude.
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