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Soft, sweet cookies made with pumpkin puree, then rolled in a mixture of sugar and pumpkin pie spice. These Pumpkin Snickerdoodles are the perfect fall cookie!
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4.50 from 2 votes

Pumpkin Snickerdoodles

Soft, chewy snickerdoodle cookies made with reduce apple cider to give all the fall feels. These Apple Cider Snickerdoodles are a perfect fall treat!
Prep Time40 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Apple Cider Snickerdoodles
Servings: 30 cookies

Ingredients

Cookies

  • 1/2 cup canned pumpkin pie puree
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 1/4 cup light brown sugar gently packed
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon baking soda

Coating

  • 2 tablespoons sugar
  • 1 1/2 teaspoons pumpkin pie spice

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
  • Use electric mixer fitted with paddle attachment to beat pumpkin puree, butter, sugar, and brown sugar until fluffy, about 3 minutes.
  • Next, beat in egg. Mix until well incorporated, scraping down sides as needed.
  • In a small bowl, stir together salt, cinnamon, pumpkin pie spice, flour, cream of tarter, and baking soda. Gradually beat into butter mixture, about 1/2 cup at a time. Place dough in refrigerator for at least 30 minutes and up to 2 hours.
  • Remove dough from refrigerator. In a small bowl, stir together all four coating ingredients.
  • Scoop dough into about 1 tablespoon sized round balls. Roll balls in coating and then place on prepared cookie sheets, about 2.5 inches apart.
  • Bake for 11-12 minutes, or until tops are golden brown. Let cool on cookie sheets for about 2 minutes before moving to a cooling rack.