Pumpkin Snickerdoodles Recipe

Name: Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butter, softened; 1 1/2 cups granulated sugar; 3/4 cup canned pumpkin; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 teaspoons vanilla extract; 1 large egg; 3 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon allspice

Servings: persons

8 ounces butter, softened
1 1/2 cups granulated sugar
3/4 cup canned pumpkin
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 large egg
3 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

1
Cream butter until fluffy.
2
Add granulated sugar and pumpkin, and beat well.
3
Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
4
Beat in all purpose flour, little bit at a time.
5
Preheat oven to 350*.
6
Cover dough with plastic and chill very well.
7
Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
8
Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
9
Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
10
Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time - this really increases the nice sugary crispiness on the baked cookies. Trust me here - it is worth doing.
11
Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.

1253

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces butter, softened, 1 1/2 cups granulated sugar, 3/4 cup canned pumpkin, 1 1/2 teaspoons baking powder, and more.

Yes, Pumpkin Snickerdoodles 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.

Pumpkin Snickerdoodles

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