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How to Make Pumpkin Snickerdoodle Cookies
Cinnamon, spice and everything nice make up this sweet homemade treat.
Sam Henderson
Ingredients for the Cookies
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
Ingredients for the Cinnamon Sugar
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 350˚F. Line baking sheets with parchment paper. Set aside.
Add all ingredients for cinnamon sugar to a small, shallow bowl and combine. Set aside.
Sift together, flour, spices, baking soda and salt on a piece of parchment or in a medium bowl. Place butter and sugar in a mixing bowl and beat until light and fluffy. Add the vanilla and pumpkin puree. Beat until well-combined.
With the mixer on lowest speed, gradually add the dry ingredients and beat just until combined.
Use a cookie scoop to scoop out the dough. Roll dough into a ball between your palms. Roll each dough ball in the cinnamon sugar mixture and then place them on parchment lined sheets 1-2 inches apart. Flatten the tops of the dough balls slightly by pressing down with the bottom of a glass that has been dipped in the cinnamon sugar to prevent sticking.
