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These Pumpkin Snickerdoodle cookies are the perfect Fall treat, moist and chewy and full of pumpkin goodness!
Snickerdoodles are a favorite in our house around the holiday season – they’re easy to whip up and super tasty. Right now, there’s a serious craving for all things pumpkin spice between me and my oldest daughter so I got to thinking about what I could make with all the pumpkin flavor.
So with all that pumpkin spice on my mind, a Fall inspired variation on the snickerdoodle was begging to be made! I wanted a punch of pumpkin flavor and these cookies definitely deliver on that note. It’s like pumpkin pie in a handheld treat.
For an even sweeter kick, I added mini chocolate chips to a portion of the batter. SO GOOD!
Pumpkin Snickerdoodles
Ingredients
- 1.5 cups flour
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1.5 tsp vanilla extract
- 1/2 cup pumpkin puree
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- In a bowl, mix the flour, pumpkin pie spice, cinnamon, baking soda, salt and lemon juice
- In another bowl, beat the butter and sugars until well blended. Then add the egg yolk, vanilla and pumpkin puree and mix well.
- Add the dry ingredients to the wet ingredients and mix well. Cover and refrigerate for 30 minutes.
- Pre-heat oven to 350 degrees and spray a baking sheet with cooking spray.
- In a small bowl, combine cinnamon and sugar for the coating.
- Using a cookie scooper, scoop the dough into a 1 inch ball and toss in the bowl of cinnamon and sugar coating. Then place on prepared baking sheet and repeat using all of the dough.
- Bake for 15 minutes or until edges are set.
