These Pumpkin Snickerdoodle Cookies are sure to satisfy every sweet tooth in your home this fall!
Fall is in the air, and with it comes the scent and flavor of pumpkin everything. Move over spiced latte, because these pumpkin snickerdoodle cookies may become your NEW favorite pumpkin treat!
You don’t have to stay busy in the kitchen with this recipe either. With just a 10-minute prep time and 8 minutes in the oven, you’ll be enjoying these delicious cookies in no time at all. Make them ahead so you can eat them with your morning coffee or serve them with tea to friends.
These delicious cookies make wonderful gifts too. Put them in a mason jar, tie a cute gift tag on it with Christmas ribbon, and you have a tasty gift for your neighbor, coworkers, teachers, or friends!
Pumpkin Snickerdoodle Cookies
- 16 oz butter (2 sticks – room temperature)
- 3/4 c light brown sugar
- 3/4 c granulated sugar
- 2 lg eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp pumpkin extract
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 3 c flour
- 1/4 c granulated sugar
- 1/2 tsp cinnamon
Preheat oven to 375°
Cream together butter and both sugars until light and fluffy; approximately 2 minutes.
Add in 2 eggs and 1 additional egg yolk into the butter mixture along with the vanilla and beat until smooth.
Combine Pumpkin Pie Spice, baking powder and salt into mix.
Change mixer speed to low and add in flour until dough comes together.
Place dough in refrigerator to chill for one hour.
Mix together ingredients for topping (granulated sugar and cinnamon) and set aside.
Roll dough into 1 1/2″ balls and then roll in sugar/cinnamon mixture, covering completely.
Place cookies on a parchment-lined cookie sheet and bake for 8 minutes or until cookies are lightly browned on the bottom.
Remove cookies from oven and transfer to a wire cooling rack.
Do you enjoy pumpkin snickerdoodle cookies?
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