Pumpkin Snickerdoodles

Ingredients 

  • 1 and 1/2 cups all-purpose flour, spooned & leveled

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1 egg yolk room temperature

  • 1 teaspoon pure vanilla extract

  • 1/4 cup  pumpkin puree (canned pumpkin)

For the cinnamon sugar coating:

  • 2 tablespoons (25 grams) granulated sugar

  • 1 teaspoon ground cinnamon

pumpkin.png

Directions

  • In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined. Set aside.

  • In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.

  • Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

  • Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

  • In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.

  • Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.



Store cookies in an airtight container on the counter for up to 1 week.

Makes 18 cookies