Pumpkin Spice Snickerdoodle Cookies


  • 3 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree, not pumpkin pie filling
  • 1 large egg
  • 2 tsp vanilla extract


  • 1/2 cup granulated sugar
    1 tsp ground cinnamon


  • In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
  • In a large bowl, beat together the sugars and butter until light and fluffy.
  • Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
  • With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don’t get flour everywhere.
  • Mix until well incorporated. Cover and chill the dough for a least 1 hour.
  • After 1 hour, preheat your oven to 350 degrees.
  • Line your baking sheets with parchment paper.
  • Combine the sugar and cinnamon in a small bowl for the coating.
  • Scoop the dough (about 1 tbsp.) and roll into a ball with your hands.
  • Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
  • Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
  • Using the bottom of a glass cup, flatten the dough balls slightly.
  • Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.

Source: Table for Two Blog

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