Pumpkin Snickerdoodle Cookie

Soft Pumpkin Snickerdoodle Cookies with a cinnamon-sugar coating—perfect for
fall! Ready in just over an hour, they're an autumn favorite.

Servings: 24 cookies

Author:

Prep Time
10 minutes

Cook Time
11 minutes

American

pumpkin

Instructions

1 In a large bowl, cream the softened butter until it becomes smooth using a hand
or stand mixer.
2 Incorporate the pumpkin, granulated sugar, brown sugar, vanilla extract, pumpkin
spice, cinnamon, salt, and baking powder into the butter. Mix until everything
is well combined.
3 Add the egg and blend thoroughly.
4 Gradually incorporate the flour into the mixture, mixing until fully combined.
5 Refrigerate the dough for at least 1 hour. Chilling the dough is crucial to
prevent spreading and enhance the flavors.
6 After chilling, scoop approximately 2 tablespoons of dough and shape it into
balls.
7 Roll each dough ball in a mixture of cinnamon, sugar, and pumpkin spice,
ensuring a thorough coating.
8 Arrange the dough balls on a baking sheet lined with parchment paper. Bake in a
preheated 350°F oven for 11-13 minutes, or until the edges are set and the
centers remain soft. Allow the cookies to cool on the baking sheet for a few
minutes before transferring them to a wire rack.