Pumpkin Spice Snickerdoodle Cookies
Serves 16
30 mins prep
20 mins cook
20 mins Chill Time
50 mins total
Crisp, chewy pumpkin spice snickerdoodle cookies! They’re ultra buttery, have the crispiest edges, and a soft, chewy middle. And are PACKED full of pumpkin, spice, and snickerdoodle flavor. Pumpkin puree gets cooked down with spices to make flavorful cookies that aren’t wet and cakey at all. They’re the perfect fall cookie to make, and I love making ice cream sandwiches out of them!
Cookie Dough
Rolling
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Add pumpkin puree and pumpkin spice into a pan and heat on medium heat. Cook until it becomes much more and darker brown, there should be just under ⅓ cup pumpkin puree left.
⅕ ⅔ pumpkin puree⅕ 1 pumpkin spiceIn a large bowl or standmixer, beat together the butter, brown sugar, granulated sugar, and salt until light and fluffy. Add the egg yolk, pumpkin puree mixture, and vanilla, beat again.
⅕ 1 unsalted butter⅕ ½ dark brown sugar⅕ ¾ granulated sugar⅕ ½ sea salt⅕ 1 large egg yolk⅕ 1 vanilla extractSift flour, baking soda, and cream of tartar right into the bowl. Fold until a soft cookie dough forms.
⅕ 2 all purpose flour⅕ 1 baking soda⅕ 1 cream of tartarIn a bowl, mix together the sugar and pumpkin spice for rolling. Scoop 1.5 tablespoon sized cookie dough balls and transfer it into the sugar mixture. Shake the bowl to cover completely in the sugar mixture. Freeze shaped cookie dough on a plate in the freezer for 20-30 minutes.
⅕ ⅓ granulated sugar⅕ 1 pumpkin spicePreheat the oven to 355°F while the cookie dough chills. Place cookies onto parchment lined or non-stick cookie sheets, leaving about 3” of space in between each cookie to allow for spreading.
Bake for 10-12 minutes in batches, until the edges are crisp and the middle is puffed and not shiny. Let cool on the baking sheet for one minute before transferring onto a cookie rack or plate to cool completely.
