This weekend it has finally started to feel like Fall and I am ALL about it. Pumpkin and apple flavors, mums on the front porch, sweaters on walks–yes, please! I love the coziness that this season brings; hot comfort food on the stove, warm cookies in the oven, and fall scented candles at night are a few of my favorite things. And this recipe right here is a Fall staple for us. Pumpkin Snickerdoodle cookies–they are easy to make, delicious and have just a hint of pumpkin. I highly encourage you to bake some soon and maybe even a couple extra for the neighbors! Y’all are going to love them.
Pumpkin Snickerdoodle Cookies
Cinnamon Sugar Cookies with a hint of Pumpkin and Fall Spice
Ingredients
- 1/2 cup butter melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 tsp cinnamon
- 2 tsps pumpkin pie spice
- 2 tsps cornstarch
- 1 tsp baking soda
- 2 cups flour
For rolling the cookies
- 1/2 cup sugar
- 3 tsps cinnamon
Instructions
- In a bowl, mix together the melted butter, granulated sugar and brown sugar.
- Add in the vanilla and pumpkin puree. Stir to combine.
- Then add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour. Stir until dough forms.
- Cover the dough and refridgerate for at least 2 hours before baking (must do this because of the melted butter!).
- Preheat the oven to 350 F and while oven heats, mix together the 1/2 cup sugar and 3 tsps cinnamon for rolling cookies. Scoop your cookie dough into 1 inch balls and roll each into the cinnamon sugar before placing on a baking tray.
- Bake for 8-10 minutes in the oven once preheated.
