So this Make Yummy Yummy Pumpkin Snickerdoodles Recipe

Pumpkin Snickerdoodles. Pumpkin Snickerdoodles - Two of the worlds best cookies in one! Soft and tender and deliciously flavorful! Pumpkin cookies meet snickerdoodles and they are out of this world delicious!

Snickerdoodles are my brother-in-law's favorite cookie and I spent weeks creating what I consider. Pumpkin Snickerdoodles from Delish.com belong in your Thanksgiving dessert lineup. Pumpkin snickerdoodles are everything we dreamed they could be. You can cook Pumpkin Snickerdoodles using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Snickerdoodles

1. You need 3 3/4 Cups of all-purpose flour.
2. It's 1 1/2 Teaspoons of baking powder.
3. Prepare 1/2 Teaspoon of salt.
4. It's 1/2 Teaspoon of cinnamon , ground.
5. You need 1/4 Teaspoon of nutmeg , ground.
6. It's 1 Cup of butter , unsalted.
7. Prepare 1 Cup of sugar granulated.
8. Prepare 1/2 Cup of brown sugar light.
9. Prepare 3/4 Cup of pumpkin puree.
10. You need 1 of egg (large).
11. It's 2 Teaspoons of vanilla extract.
12. You need 1/2 Cup of sugar granulated.
13. Prepare 1 Teaspoon of cinnamon , ground.
14. Prepare 1/2 Teaspoon of ginger , ground.
15. Prepare 1 Pinch of allspice.

Pumpkin spice and snickerdoodles come together in this perfectly chewy pumpkin snickerdoodles cookie recipe. These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. I have seen pumpkin snickerdoodles everywhere right now and I have been dying to make them. But then I stumbled upon pumpkin snickerdoodles stuffed with cream cheese.

Pumpkin Snickerdoodles step by step

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside..
2. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.Blend in the pumpkin puree.Beat in the egg and vanilla until incorporated.With the mixer on low speed add in the dry ingredients and mix just until incorporated..
3. Cover and chill the dough for at least 1 hour..
4. Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper..
5. Combine the sugar and spices for the coating in a bowl and mix to blend..
6. Scoop the dough (about 1-2 tablespoons) 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 2-3 inches apart..
7. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed..
8. 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..

This recipe for Pumpkin Snickerdoodles is a great fall cookie recipe. This post may contain affiliate links. Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone's favorite snickerdoodle cookie for fall! These Vegan Pumpkin Snickerdoodles are packed with pumpkin pie spice, pumpkin caramel and coated in cinnamon sugar.