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
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.
cup pumpkin puree
tbsp pumpkin spice
In 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.
cup unsalted butter
cup dark brown sugar
cup granulated sugar
tsp sea salt
large egg yolk
tbsp vanilla extract
Sift flour, baking soda, and cream of tartar right into the bowl. Fold until a soft cookie dough forms.
cup all purpose flour
tsp baking soda
tsp cream of tartar
In 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.
cup granulated sugar
tsp pumpkin spice
Preheat 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.