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Rachel Ballinger

Pumpkin Snickerdoodles

These soft little pumpkin cookies are the perfect fall treat.
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 36 Cookies
Course: Dessert
Ingredients Method

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

Method
 

  1. In a mixing bowl beat butter until smooth. Add sugar, canned pumpkin, egg, vanilla extract, baking powder, pumpkin pie spice, and salt.
  2. Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
  3. Add flour and mix well, scraping down sides of bowl as needed.
  4. Cover dough and refrigerate for two hours or so, until dough is a scoopable consistency.
  5. After two hours, preheat oven to 350 degrees.
  6. Combine sugar and pumpkin pie spice in a small bowl.
  7. Use a medium cookie scoop to scoop dough into balls. Roll dough balls in the sugar spice mixture and place on baking sheet.
  8. Bake in preheated oven for 15 minutes.