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Pumpkin Spice Snickerdoodles
Soft and chewy pumpkin spice snickerdoodles! Made with real pumpkin and pumpkin spice!
Course
cookies
Cuisine
American
Keyword
pumpkin, pumpkin pie spice
Prep Time
20
minutes
minutes
Cook Time
12
minutes
minutes
Chill Time
12
hours
hours
Servings
48
cookies
Calories
Ingredients
2¾
cups all-purpose flour
1
teaspoon
baking soda
2
teaspoons
cream of tartar
¼
teaspoon
salt
1/4
teaspoon
pumpkin pie spice
1/4
teaspoon
cinnamon
½
cup
unsalted butter
½
cup
butter-flavored shortening
1
cup
granulated sugar
1/2
cup
light brown sugar
2
eggs
1
teaspoon
vanilla extract
1/4
cup
pure pumpkin puree
Sugar Coating
1/2
cup
granulated sugar
1
teaspoon
cinnamon
1/2
teaspoon
pumpkin spice
Instructions
In a large bowl whisk together flour, baking soda, cream of tartar, salt and pumpkin spice. Seat aside.
In a large bowl, cream together butter , shortening, granulated sugar and brown sugar.
Mix in eggs, vanilla extract and pure pumpkin puree.
Gradually add the dry ingredients into the wet ingredients until a dough has form.
Cover bowl with plastic wrap and refrigerate overnight (this will firm up the dough)
Preheat oven to 325 F. Line a baking sheet with parchment paper & set aside.
Mix together the sugar coating ingredients and set aside.
Scoop out a heaping tablespoon of chilled dough, roll into a ball and coat in the sugar mixture.
Place on the prepared baking sheet 2-inches apart. (refrigerate remaining dough between batches)
Bake for 11-12 minutes.
Remove from oven and let cookies sit on the pan for 2 minutes before moving to a cooling rack to finish cooling.
Store cooled cookies in an air-tight container.