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Pumpkin Snickerdoodles
Course
Cookie
Cuisine
American
Keyword
cookies, pumpkin
Prep Time
15
minutes
Cook Time
14
minutes
Inactive Time
1
hour
Total Time
1
hour
29
minutes
Ingredients
For the cookies:
1
cup
unsalted butter
at room temperature
1
cup
granulated sugar
½
cup
light brown sugar
¾
cup
fresh pumpkin puree
1
large egg
2
teaspoons
vanilla extract
3 ¾
cups
all purpose flour or gluten free flour
1 ½
teaspoon
baking powder
½
teaspoon
kosher salt
½
teaspoon
ground cinnamon
¼
teaspoon
freshly ground nutmeg
For the coating:
½
cups
granulated sugar
1
teaspoon
ground cinnamon
½
teaspoon
ground ginger
Dash of allspice
Instructions
Start by beating room temperature butter in a mixer with both sugars until they are light and fluffy.
Add the pumpkin puree, egg, and vanilla. Mix until integrated.
In another mixing bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
With your mixer set to low (unless you like flour in your face!) slowly add the dry ingredients.
Mix until everything just incorporated
Cover and chill the dough in the fridge for about an hour. This will keep the cookies from spreading too much when baked off.
Preheat your oven to 350 degrees
Prepare sheet pans with parchment or a silicone liner.
Scoop the dough on the pans. Try to get them to be in equal in size. A disher is the best tool for that job.
Roll the dough in mixture of sugar, cinnamon, ginger, and allspice.
Bake for 12 to 14 minutes
Transfer to a wire rack for cooling after allowing them to rest on the pan for a couple minutes.
Notes
To make the cookies gluten free, swap out the all-purpose flour for a gluten free all purpose flour. The blend I like to use is from Jessica's.