Pumpkin Snickerdoodles
These soft little pumpkin cookies are the perfect fall treat.
Ingredients
- 1 cup butter softened
- 1/2 cup 100% pure pumpkin
- 1 1/2 cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 2/3 cups all-purpose flour
- Sugar Spice for rolling:
Sugar Spice for Rolling:
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Instructions
- 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.