Pumpkin Snickerdoodles

Pumpkin Snickerdoodles. Adapted for this recipe collection from The Pioneer Woman. See the original recipe and source notes.
Servings: 18 yield(s)
Prep Time: 15 mins
Cook Time: 13 mins
Total Time: 300 mins
Ingredients
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
Instructions
  1. Whisk melted butter, brown sugar, pumpkin puree, and vanilla together in a bowl.
  2. In a second bowl, combine flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.
  3. Stir dry ingredients into the pumpkin mixture until incorporated. Cover and chill until firm, at least 4 hours or overnight.
  4. Heat oven to 350°F and line two cookie sheets with parchment. Mix granulated sugar and pumpkin pie spice in a small bowl.
  5. Scoop dough into balls of about 2 tablespoons and roll each in spiced sugar. Arrange at least 2 inches apart on the sheets.
  6. Bake 11 to 13 minutes, until puffed, set at the edges, and cracking on top. Cool on the sheets 5 minutes, then move to a rack to cool completely.
Recipe Notes

Adapted from The Pioneer Woman. Original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a36973232/pumpkin-snickerdoodles-recipe/