Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone’s favorite snickerdoodle cookie for fall!
MAIN INGREDIENTS
Flour – 1 1/2 cups (190g) All purpose flour / plain flour
Butter – 1/2 cup (113g) Unsalted melted Butter (at room temperature)
Sweetener – 1/2 cup (100g) White Sugar and 1/3 cup (70g) Light brown sugar
Pumpkin puree – 1/4 cup (73g) Pumpkin puree
Spice – 1 1/2 teaspoons Pumpkin pie spice
Cinnamon sugar – In a bowl mix 1/4 cup (50g) Sugar and 2 teaspoons Cinnamon powder
Other ingredients – 1 large Egg yolk, Vanilla essence, Lemon juice, Baking soda and Salt
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 :
Combine butter, sugar, brown sugar, lemon juice and stir until well-combined. Add pumpkin and stir well. Stir in egg yolk and vanilla extract.
STEP 2 :
In a separate bowl, whisk together flour, pumpkin spice, baking soda and salt until well-combined.
STEP 3 :
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
STEP 4 :
- Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper.
- Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
STEP 5 : Final Preparation
- Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls.
- Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2″ apart.
STEP 6 :
Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
STEP 7 : Serving
Allow baked cookies to cool completely on cookie sheet before enjoying.
TIPS AND TRICKS
Storage – Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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Snickerdoodle cookies | Pumpkin spice cookie
Description
Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone’s favorite snickerdoodle cookie for fall!
Ingredients
For Cinnamon sugar:
Instructions
- Combine butter, sugar, brown sugar, lemon juice and stir until well-combined. Add pumpkin and stir well. Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper.
- Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls.
- Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2″ apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool completely on cookie sheet before enjoying.
Final Preparation
Serving
Notes
- Storage – Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.