Pumpkin snickerdoodles recipe 

Real pumpkin, cinnamon, and sugar make these pumpkin snickerdoodles moist and chewy (not cakey!). The best fall cookie recipe!

– 1 ½ cups all-purpose flour spooned & leveled (190 grams) – 1 teaspoon pumpkin pie spice – ½ teaspoon ground cinnamon – ½ teaspoon baking soda – 1 teaspoon cream of tartar – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams; 1 stick) – ½ cup granulated sugar (100 grams) – ¼ cup packed light brown sugar (50 grams)

Ingredient

– 1 large egg yolk at room temperature – 1 teaspoon pure vanilla extract – ¼ cup pumpkin puree (60 grams) – 2 tablespoons granulated sugar (25 grams) – 1 teaspoon ground cinnamon

Direction

Pour flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt into a large bowl."  Electrically melt butter, granulated sugar, and brown sugar in a large bowl. 

1

In a large basin, mix flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt."  A large basin of electrically melted butter, granulated sugar, and brown sugar. 

2

Take out cold cookies. Bake 1.5 tablespoons of cookie batter on prepared sheets with space. For coating, mix 2 tablespoons sugar and 1 teaspoon ground cinnamon in a small bowl. 

3

Return cookie dough balls to cinnamon-sugar pans. Set cookies 10–13 minutes. Remove cookies from pan after 10 minutes to wire rack to cool.

4

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Chocolate pecan pie recipe