Are there any better cookies to make for this season than…Pumpkin Cookies? Absolutely not! Well, these aren’t your average pumpkin cookies. The cookies for today are Pumpkin Snickerdoodles! And, their taste and texture are anything, but average. These Pumpkin Snickerdoodles are far above average. They are perfect for this fall season. So go right ahead and whip out your hand mixer or stand mixer so we can get to baking.
These Pumpkin Snickerdoodles are not too overpowering. And since we are not using any artificial sweeteners, they taste natural and truly give off a genuine pumpkin spice flavor. These Pumpkin Snickerdoodles come together quickly in one bowl. Not only does that mean that making them is easy, but it means that cleaning up is much easier! That’s less mess in the kitchen and a win-win in my book.
Two components go into making these Pumpkin Snickerdoodles. They are the cookie itself and the spiced sugar topping. To make the cookies you will need 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, ½ teaspoon of salt, 1 ¾ cup of brown sugar, ½ cup of softened butter (1 stick), ¾ cup of pumpkin puree, only 1 large egg and 1 teaspoon of vanilla extract. This recipe is pretty much built upon your average sugar cookie with a few tweaks and additions to make it pumpkin spice flavored.
Only a few ingredients are required to make the cinnamon sugar topping. These are some of the same ingredients used in the cookies. To make the cinnamon sugar topping you will need 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of nutmeg.
To make these cookies first, preheat the oven to 350°F/177°F and prepare a baking sheet with parchment paper. Next, in a stand mixer or large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt in a medium-sized bowl. Using a stand mixer or hand mixer, beat in the sugar and butter. Mix in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined. Roll the dough into balls. Then, roll the dough around in the sugar mixture and press them down to slightly flatten them. Place the cookies on the baking sheet and bake them for 15-17 minutes. Then, take them out of the oven and allow them to cool on a baking sheet for 5 minutes before transferring them to a plate. After that, they are ready to be eaten! These Pumpkin Snickerdoodles are best when served with milk. So, grab yourself a tall glass of milk and get to dipping!
This recipe can make 18 to 24 cookies so you will have plenty! Be sure to share with your family and friends. They will be more than happy to devour some of these yummy treats. Happy Baking!