Pumpkin puree and warm spices make these soft little pumpkin snickerdoodles are the perfect fall treat. The dough does need to refrigerate for two hours before baking so plan accordingly. Whip up a batch of these cookies for an afterschool snack or to go with your cup of tea or coffee.
Pumpkin Snickerdoodles
These soft little pumpkin cookies are the perfect fall treat.
Ingredients
Method
- In a mixing bowl beat butter until smooth. Add sugar, canned pumpkin, egg, vanilla extract, baking powder, pumpkin pie spice, and salt.
- Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
- Add flour and mix well, scraping down sides of bowl as needed.
- Cover dough and refrigerate for two hours or so, until dough is a scoopable consistency.
- After two hours, preheat oven to 350 degrees.
- Combine sugar and pumpkin pie spice in a small bowl.
- Use a medium cookie scoop to scoop dough into balls. Roll dough balls in the sugar spice mixture and place on baking sheet.
- Bake in preheated oven for 15 minutes.
