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Pumpkin Snickerdoodles
Pumpkin Snickerdoodles loaded with pumpkin and spices! These soft and chewy cookies are always a favorite. Plus, they're a no-chill and one-bowl cookie recipe!
Servings 48 cookies
Calories 96kcal
Ingredients
Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter softened
- 1/2 cup canned pumpkin
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Sugar Cookies
- Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
- Make cinnamon sugar by mixing 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
- Using a cookie scoop, form dough into balls. Roll each ball into the cinnamon sugar and place on parchment lined baking sheet.
- Bake 10 to 12 minutes, until tops are cracked. Cool the cookies on a wire rack.
Notes
Store the cookies in an airtight container. They will keep well at room temperature for two to three days. Or you can freeze them in a freezer-safe bag for up to two months.
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 58mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg