Pumpkin Pie Snickerdoodle Cookies – a delicious recipe with butter, pumpkin puree, sugar, eggs, flour, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix butter, pumpkin puree, egg, and sugar until well blended.
2
mix flour, cream of tartar, baking soda, salt and 1 tablespoon pumpkin pie spice in separate bowl until evenly blended.
3
Add flour mixture to wet ingredients a little at a time, stirring between each addition, until well blended.
4
chill dough and ungreased cookie sheet for 15 minutes.
5
while dough is chilling, mix 3 tablespoons sugar, 3 tablespoons cinnamon, and 1 tablespoon pumpkin pie spice in small bowl.
6
After 15 minutes of chilling, roll dough into 1 inch balls and coat with cinnamon sugar/pumpkin pie spice mixture by by gently rolling in the mixture.
7
place rolled balls of dough on ungreased cookie sheet and bake for 10 minutes.
8
remove from pan immediately.
945
kcal
Calories
30
g
Fat
159
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup pumpkin puree, 1 1/2 cups sugar, 2 eggs, and more.
Yes, Pumpkin Pie Snickerdoodle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
