Pumpkin & Spice With Everything Nice Snickerdoodle Cookies

With Thanksgiving approaching fast I am in the mood for pumpkin everything. The spices just make my whole house smell like the holidays. We had our first snow this week plus it has been many years since we got snow before Thanksgiving which put me in the mood even more.

This recipe makes 4 dozen give or take a few depending on the size of your cookie dough balls.  I opted for making my own pumpkin spice mix so if you want to make your own here is what I used.

Recipe

Pumpkin & Spice With Everything Nice Snickerdoodle Cookies

Barbara Hall

I love pumpkin and it adds just enough moisture to make this the best kind of snickerdoodles.

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5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

Total Bake Time 10 minutes mins

Chill 30 minutes mins

Total Time 55 minutes mins

Course Cookies

Cuisine American

Servings 24 cookies

Calories 184 kcal

Ingredients

 

1x2x3x

• 1 cup (227 g) Butter unsalted room temperature
• 1 ½ cup (300 g) Sugar white
• ¾ cup (183.75 g) Pumpkin puree
• 1 (1) Eggs
• 2 ¾ cups (343.75 g) All-purpose flour
• 2 teaspoon (2 teaspoon) Cream of tarter
• 1 teaspoon (1 teaspoon) Baking soda
• ½ teaspoon (0.5 teaspoon) Kosher Salt
• 1 teaspoon (1 teaspoon) Pumpkin pie spice

TO ROLL COOKIE DOUGH IN

• ¼ cup (50 g) Sugar white
• 2 tablespoon (2 tablespoon) Ground cinnamon

Instructions

 

• Weigh or measure into a bowl the flour, cream-of-tarter, salt, baking soda, and the pumpkin pie spice then whisk together and set it aside.
• Next, weigh or measure the sugar and add to a stand mixer that has the paddle attachment in place. I cut the room temperature unsalted butter into slices and add to the sugar. Start on low to get the butter and sugar mixed than I put the mixer on 6 (medium speed) till the sugar-butter mixture is light and fluffy. Turn off and scrape the sides down.
• Add the egg and beat till incorporated, stop the mixer and add the pumpkin puree. You can also scrape the sides down again if it needs it. Mix the pumpkin puree till everything is a nice pumpkin color about 30 seconds to a minute.
• Turn the mixer to low and slowly add the flour mixture to the pumpkin puree, sugar, egg, and butter mixture. Blend till the flour is incorporated, don't over mix it but you want all the flour mixed in. Scrape down the side and put in the refrigerator for about ½ hour.
• Preheat the oven to 400°. Mix your ¼ cup of sugar with the ground cinnamon in a shallow bowl and set aside.
• Take the dough out of the refrigerator (it will be soft) and I use a teaspoon with the long handle that you use for ice tea to scoop out enough dough to roll in my hand to make 1 ½" ball. Roll it in the sugar and cinnamon mixture to coat and put on a cookie pan that is lined with parchment paper. I get 12 to a cookie sheet if you place them about 2" apart.
• I always bake 1 pan at a time and this is no exception. Bake for 10-12 minutes and transfer to a cooling rack right after pulling them out of the oven. Enjoy!

NUTRITION DISCLAIMER

I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

Nutrition

Calories: 184kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 99mgPotassium: 81mgFiber: 1gSugar: 15gVitamin A: 1439IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Keyword pumpkin snickerdoodles, pumpkin spice cookies, pumpkin spice snickerdoodles

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