pumpkin cookies recipe

Pumpkin Snickerdoodles combine two popular cookie recipes into one tasty treat! Use our recipe to make this fall dessert in only 15 minutes!

Soft and Chewy Pumpkin Snickerdoodles Cookie Recipe

sugar

pumpkin puree (not pumpkin pie filling)

all-purpose flour

cream of tartar

baking soda

salt

cinnamon

Preheat the oven to 400°F.

In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.

Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.

In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.

Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.

Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.

Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.

Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).

Let cool on the pan for 5 minutes before moving to a cooling rack.

I would really like to make these cookies but the exact ingredients are not listed. there's no measurement and list of ingredients showing up. you might want to fix that

These pumpkin snickerdoodles are out-of-this-world delicious! I couldn't believe how easy they were to make.

Thanks! I made these and they were perfect.

These pumpkin cookies are like little cakes—soft, moist, and warmly spiced. Enjoy them plain or top them with cream cheese frosting. They&#39;re a delicious fall treat either way!

Soft Pumpkin Cookies

unsalted butter (at room temperature, or softened coconut oil)

brown sugar

pumpkin puree

vanilla extract

pumpkin pie spice

baking powder

sea salt

Cream cheese frosting (optional)

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and brown sugar until well-combined, about 1 minute. Add the egg and mix to combine, followed by the pumpkin puree and vanilla extract.

Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin mixture. Mix to combine, then add the flour and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. The dough will be very soft, like a thick, scoopable batter.

Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between dough balls.

Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are puffed and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When completely cool, frost with cream cheese frosting, if desired.

Top 2 pumpkin cookies recipe recipes from across the web

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Soft and Chewy Pumpkin Snickerdoodl...

Soft Pumpkin Cookies

Top 2 pumpkin cookies recipe recipes from across the web

The most viewed pumpkin cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft and Chewy Pumpkin Snickerdoodl...

Soft Pumpkin Cookies

The most viewed pumpkin cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine