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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes 18 (2-inch balls) or 36 (1-inch balls)

Ingredients

  • COOKIE INGREDIENTS
  • 1 1/2 cups sugar
  • 1 cups softened butter
  • 2 eggs
  • ¾ cup pumpkin puree
  • 2 teaspoons vanilla
  • 3 ½ cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • COOKIE TOPPING
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 375.
  2. Combine sugar and butter in a mixing bowl. Once the mixture is nice and smooth, add the eggs and vanilla. Add in the pumpkin. Beat or mix again until a smooth consistency.
  3. In a separate bowl, mix dry ingredients. Slowly stir those into the butter mixture until the cookie dough is well mixed.
  4. Mix the sugar and cinnamon for the topping either in a bowl or on a plate. I like to do this on a plate and then roll the cookie dough balls through it.
  5. Roll batter into 2-inch size balls. Place on cookie sheet. Press each ball of dough down to flatten.
  6. Bake for 10-12 minutes.