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Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are perfect Fall cookies with warm cozy aroma and rich buttery cinnamon and pumpkin flavors. The cookie dough is easy to make with melted butter and it has concentrated pumpkin flavor since pumpkin puree replaces egg in this recipe! They are chewy with a crunchy cinnamon sugar coating which makes them completely irresistible.
Ingredients
Cookie dough:
- ½ cup (113g) unsalted butter, melted
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ⅓ cup (80ml) pure pumpkin puree
- a tiny squeeze of lemon juice (just a few drops – like ⅛ tsp)
- ½ teaspoon pure vanilla extract
- 1 ⅓ cups (190g) all purpose flour
- ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cinnamon sugar:
- 3 tablespoon (40g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the cookie dough. Combine melted butter, brown sugar, granulated sugar and pumpkin puree in a large bowl and whisk until well blended and smooth. Mix in vanilla and squeeze just 2-3 drops of fresh lemon juice.
- Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Make the cinnamon sugar. Combine sugar and cinnamon in a small bowl so it is evenly combined. Use a 1-oz cookie scoop to portion dough and roll into smooth balls about 1 ¼ inch diameter. Drop them into the cinnamon sugar mixture and roll them around to coat evenly. Place them onto the prepared baking sheets, spacing them about 3 inches apart. Do not flatten. Bake for 9-12 minutes or until the edges are lightly browned and the center looks puffed and slightly cracked but still soft.
- Remove from oven and allow the cookies to rest on the baking sheet for 2 minutes. They will deflate and flatten as they cool and have beautiful cracks on top. Transfer cookies individually to the rack to finish cooling.
