Go Back
Print

Pumpkin Snickerdoodles

A classic cookie with a fall twist! 

Ingredients

  • 6 Tbsp. unsalted butter room temperature
  • 1/4 cup pumpkin purée
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1 tsp. ground nutmeg

Instructions

  1. Preheat oven to 325F and line baking sheet with parchment paper.

  2. In the bowl of a standing mixer, cream together the butter, pumpkin, brown sugar and 1/2 cup sugar. Add eggs one at a time and continue mixing until smooth.

  3. In a large bowl, whisk together flour, baking soda, cream of tartar and salt. Gradually add to pumpkin mixture and stir just until combined.

  4. In a small bowl, stir together remaining 1/4 cup sugar, cinnamon and nutmeg.

  5. Roll a heaping tablespoon of dough into a ball and coat with the sugar mixture. Place on prepared baking sheet and repeat. Bake for 10-12 minutes, until the edges are set. Let cool on the baking sheet for a few minutes, then transfer to wire rack to cool.