Pumpkin Snickerdoodles. These Snickerdoodle Pumpkin Cookies are super soft and chewy (not cakey!), made with real I'd much rather just eat a piece of pumpkin cake. I've had these Pumpkin Snickerdoodles on my mind. Pumpkin Snickerdoodles - Two of the worlds best cookies in one!

Pumpkin snickerdoodles are everything we dreamed they could be. Slightly chewy, tangy, and, and full of cinnamon and pumpkin. Go ahead an make a double batch. You can have Pumpkin Snickerdoodles using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Snickerdoodles

Prepare 3 3/4 Cups of all-purpose flour.
It's 1 1/2 Teaspoons of baking powder.
It's 1/2 Teaspoon of salt.
It's 1/2 Teaspoon of cinnamon , ground.
You need 1/4 Teaspoon of nutmeg , ground.
You need 1 Cup of butter , unsalted.
You need 1 Cup of sugar granulated.
Prepare 1/2 Cup of brown sugar light.
You need 3/4 Cup of pumpkin puree.
Prepare 1 of egg (large).
You need 2 Teaspoons of vanilla extract.
Prepare 1/2 Cup of sugar granulated.
Prepare 1 Teaspoon of cinnamon , ground.
It's 1/2 Teaspoon of ginger , ground.
It's 1 Pinch of allspice.

Decadent pumpkin snickerdoodles are melt-in-your-mouth cookies that are sure to delight! To make the pumpkin snickerdoodles, I went with dark brown sugar instead of light brown sugar. Begin dropping cookie scoops of pumpkin snickerdoodles into the cinnamon sugar. These pumpkin snickerdoodles are packed with Fall-inspired spices and canned pumpkin.

Pumpkin Snickerdoodles instructions

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside..
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.Blend in the pumpkin puree.Beat in the egg and vanilla until incorporated.With the mixer on low speed add in the dry ingredients and mix just until incorporated..
Cover and chill the dough for at least 1 hour..
Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper..
Combine the sugar and spices for the coating in a bowl and mix to blend..
Scoop the dough (about 1-2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart..
Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed..
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely..

These buttery and sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin spiced. Pumpkin Snickerdoodles are the cookie recipe you must make every year during pumpkin season! These pumpkin snickerdoodles are the perfect fall cookie! Snickerdoodles are the perfect cookie to add some pumpkin to as the cinnamon flavor goes perfectly with it. Learn how to make Pumpkin Spice Snickerdoodles!