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Description
Soft and chewy pumpkin snickerdoodle cookies, perfect for fall baking. These cookies feature a delightful blend of pumpkin puree and pumpkin pie spice, rolled in cinnamon sugar for that classic snickerdoodle finish.
Ingredients
- ¾ cup butter, softened
- ¼ cup shortening
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- ½ cup pumpkin puree (canned or homemade)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (for rolling)
- 1 Tablespoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 375 degrees F. Line a baking tray with parchment paper or a silpat liner.
- Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
- Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
- Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
- Roll into balls and roll each ball in cinnamon sugar. Place on a baking sheet, 2 inches apart. Using the palm of your hand or the bottom of a glass, lightly flatten each cookie dough ball.
- Bake 8 to 10 minutes (don’t over bake!) Remove immediately to a cooling rack to cool completely.
Notes
- Storing Instructions: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.
- Freezing Instructions: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.
- Pumpkin Snickerdoodle Cheesecake Cookies: Top cookies with cream cheese frosting.