I know I’m a little late on the pumpkin bandwagon this year, but it’s better late than never! Pumpkin took over my Pinterest feed a long time ago, creating those cravings for all those Fall flavors that we know and love. Pumpkin pie spice is probably one of my favorite spice mixes. Not only am I a cinnamon fiend, but the blend of ginger, cloves and nutmeg as well is like an instant hug: it just makes you all warm and fuzzy inside!
I’ve been dying to make some sort of pumpkin cookie. I couldn’t decide which type to make. Then my love of pumpkin spice took over when the thought of rolling fresh snickerdoodle dough through sugar and that spice blend came into my pumpkin filled brain. Pumpkin Spice Snickerdoodles would happen, and the sooner the better.
These cookies don’t disappoint. Pillowy soft with a subtle pumpkin flavor and a kick of Autumnal spice. And I just love how the sugar seems to make them sparkle. Delicious and beautiful! Just try and resist eating more than just one!
Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
Instructions
- In a medium mixing bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
- In the bowl of an electric mixer, or a large mixing bowl, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Spoon in the pumpkin puree and mix until just blended. Beat in the egg and vanilla until incorporated.
- With the mixer on low speed add in the dry ingredients in 2 batches and mix until just combined. Cover and chill the dough for at least 1 hour or overnight.
- Preheat the oven to 350? F. Grease baking sheets or line with parchment paper. Combine the sugar and pumpkin pie spice for the coating in a bowl and whisk to blend.
- Scoop 2-3 tablespoons of the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls about 2 inches apart. Use your fingers or the back of a spoon to flatten the dough slightly. Sprinkle with any excess sugar-spice mix if necessary.
- Bake the cookies for 10-12 minutes, or until just set and baked through.
- Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough if necessary. Store in an airtight container for up to 3 days.