Pumpkin Snickerdoodles

It's pumpkin season and I have some fun recipes to share with you guys! First off are these delicious Pumpkin Snickerdoodles that are basically fall in cookie form. How can you go wrong with a pumpkin twist on a snickerdoodle??

The cookie dough balls are nice and tall for a thicker cookie that can either stay a little doughy or perfectly soft depending on your preference.

I don't know about you, but pumpkin is one of those flavors I crave when the weather cools down. And since this recipe only calls for a small amount of pumpkin puree, you can use the rest on these Pumpkin Spice Chocolate Chip Muffins, Pumpkin Crescent Rolls, Braided Pumpkin Bread, Pumpkin Dinner Rolls or Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache!

Pumpkin Snickerdoodles

Adapted from Chelsea’s Messy Apron

Makes about 18 cookies

1 cup unsalted butter, 80% melted (leaving a few small chunks unmelted)

2/3 cup white sugar

2/3 cup dark or light brown sugar, packed

6 Tbsp. pumpkin puree

1/2 Tbsp. vanilla extract

2 and 3/4 cup all-purpose white flour, spooned and leveled

1 and 1/2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 teaspoon allspice

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1 tsp. pumpkin pie spice

Pumpkin Spice Sugar Coating

1/4 cup white sugar

1 tsp. pumpkin pie spice

1. In a large bowl, add the 80% melted butter, sugar and brown sugar. Whisk together until smooth. Add in the pumpkin and the vanilla extract. Whisk until just combined and smooth.

2. In another bowl, stir together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice and pumpkin pie spice. Whisk to combine.

3. Add all of the dry ingredients into the wet ingredients and mix until just combined. Do not overmix the dough. Cover tightly and place in the fridge for 45 minutes.

4. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a Silpat. In a small bowl, stir together the white sugar and pumpkin pie spice. Set aside.

5. Take dough out of the fridge and using a cookie scoop, scoop two balls of dough for each cookie. Roll into tall balls of dough. (See above picture.) The balls should weigh about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture and set on baking sheet.

6. Bake for 10-12 minutes depending on how doughy you want the cookies.

7. Remove and let stand on cookie sheet for 5-10 minutes before moving to a cooling rack.