Go Back
–+ servings
pumpkin spice snickerdoodles
Print Pin
3.6 from 10 votes

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
Cook Time 12 minutes
Chill Time 12 hours
Servings 48 cookies

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.