pumpkin pie cookies

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. I guarantee they will will be your new favorite!

Pumpkin Snickerdoodles

butter (, softened)

shortening

sugar

brown sugar

pumpkin

vanilla extract

all-purpose flour

pumpkin pie spice

cream of tartar

baking soda

salt

sugar (, for rolling the dough balls in)

Tablespoon ground cinnamon (, for rolling the dough balls in)

Preheat oven to 375. Line a baking tray with parchment paper or silpat liner.

Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy. Mix in eggs, pumpkin, and vanilla.

Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.

Cover bowl and refrigerate dough for 10 minutes.

Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and the 1 Tablespoon cinnamon.

Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on baking sheet 2 inches apart. Using the palm of your hand, lightly press on each cookie dough ball.

Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

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Pumpkin Snickerdoodles

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