Pumpkin Snickerdoodles

Pumpkin snickerdoodles are truly the perfect fusion of fall and my favorite cookie.

Snickerdoodles are tangy, cinnamon-y, and cloud-like; now mix some pumpkin in the batter? holy moly, SOLD!

Please try these, I promise your life will completely change forever. They are that good.

Ingredients

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon ground cinnamon + 1 teaspoon ground cinnamon, for coating
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar + 2 tablespoons for coating
• 1/4 cup brown sugar
• 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin puree

Instructions

1. In a medium-sized mixing bowl, whisk together the flour, 1/2 teaspoon of the cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined. Set aside.
2. In the bowl of a stand mixer, cream together the butter, 1/2 cup of the granulated sugar, and brown sugar for about 1-2 minutes until well combined. Mix in the egg yolk and vanilla extract until combined. Then, mix in the pumpkin puree, stopping to scrape down the sides of the bowl.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
4. Preheat oven to 350ºF. Line large baking sheets with parchment paper or silicone baking mats and set aside.
5. In a small mixing bowl, whisk together the remaining 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon to make a coating.
6. Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough out and roll into a ball. Roll each ball of dough in the cinnamon sugar coating and place on the prepared baking sheets, 2-inches apart.
7. Bake for 10-13 minutes or until the cookies are set. Remove from oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
8. Repeat with remaining dough, refrigerating the other dough between during baking periods.
9. Store in an airtight container at room temperature for 4 to 5 days.

Pumpkin Snickerdoodles

In a medium-sized mixing bowl, whisk together some flour, cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined. Set aside.

In the bowl of a stand mixer, add some softened butter, granulated sugar, and brown sugar. Cream together for about 1 or 2 minutes until smooth and well combined.

Add in an egg yolk and some vanilla extract. Mix until combined and then scrape down the sides of the mixing bowl.

Add in some pumpkin puree and continue to mix until smooth.

Add the dry ingredients into the mixing bowl and mix until just combined.

Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350ºF and prepare baking sheets with either parchment paper or a silicone baking mat.

Remove the cookie dough from the refrigerator and using a 2 tablespoon cookie scoop, scoop the cookie dough out and roll into a ball.

In a small bowl, whisk together some granulated sugar and cinnamon to make a coating for the cookies.

Roll each ball of dough in the cinnamon sugar coating.

Place dough on prepared baking sheets about 2-inches apart.

Bake for 10-13 minutes or until the cookies are set. Remove from oven and allow to cool on the baking sheets for 10 minutes.

Then transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for about 4 or 5 days.