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Pumpkin Snickerdoodles

pumpkin snickerdoodles on a wire cooling rack with a white towel and glass of milk behind them.

Soft and chewy pumpkin snickerdoodles are the most perfect fall cookie, full of warming fall spices and real pumpkin! Grab a cup of cider or glass of milk and dig into these easy seasonal cookies! (vegetarian, vegan option)

Scale

Ingredients

For rolling dough:

Instructions

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until fluffy. Add pumpkin and vanilla and mix until well combined.
  2. In a separate bowl, combine dry ingredients. Slowly add to wet ingredients and mix until just combined. Refrigerate dough for 30 minutes to 1 hour.
  3. Meanwhile, combine sugar, pumpkin pie spice, and cinnamon in a small bowl.
  4. Remove dough from the refrigerator and preheat oven to 350° F. Roll dough into 1 to 1-1/2 inch balls. I use a small cookie scoop. Roll dough in sugar mixture and place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
  5. Slightly squish cookies down so they aren’t completely round. Bake 8-10 minutes or until golden. I like to slightly under-bake mine to get a nice chewy texture.
  6. Remove from oven and let cookies cool on a cooling rack at least 5 minutes before enjoying.

Notes

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, healthy pumpkin snickerdoodles

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