Pumpkin Spice Snickerdoodles Recipe

Name: Pumpkin Spice Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Dough; 2 cups all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 4 tablespoons unsalted butter, room temp; 3 tablespoons 2% fat greek yogurt; 1 cup sugar; 1/3 cup plus 2 tablespoons canned pumpkin; 1 whole egg + 1 egg yolk; 1 teaspoon vanilla extract; Pumpkin Spice Topping; 1/3 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves

Servings: persons

Cookie Dough
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, room temp
3 tablespoons 2% fat greek yogurt
1 cup sugar
1/3 cup plus 2 tablespoons canned pumpkin
1 whole egg + 1 egg yolk
1 teaspoon vanilla extract
Pumpkin Spice Topping
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1
Preheat the oven to 350u00b0F. Mix together the flour, baking powder and soda, and 1/2 teaspoon of cinnamon in a separate bowl and set aside.
2
Beat together the butter, yogurt, and sugar until light and fluffy. Add the pumpkin and continue to beat until combined. Its ok if it looks a little curdled at this point. The flour will bring it back together.
3
Beat in the egg and yolk and the vanilla extract. Scrape down the sides and beat for 1 minute more.
4
Add the flour mixture gradually to the wet ingredients, beating after each addition until just combined.
5
In a small bowl, stir together all the ingredients for the spice topping. Scoop small balls (about a tablespoon or two) of the cookie dough and roll in the topping.
6
Place each ball on a cookie sheet (I lined mine with my silicon baking mat) and press down slightly. Bake the cookies for 9-10 minutes.
7
Allow to cool for a few minutes on the pan before moving to a rack to cool completely.

633

kcal

Calories

Fat

115

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 18 ingredients. The key ingredients include: Cookie Dough, 2 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Pumpkin Spice 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 Spice Snickerdoodles

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