Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

by Pennies on a Platter

makes around 3 dozen


1 cup unsalted butter at room temperature

1 cup white sugar

1/2 cup brown sugar

3/4 cup pumpkin puree

1 egg

2 tsp vanilla

3 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

For coating:

1/2 cup white sugar

1 tsp cinnamon

1/2 tsp ground ginger

Dash allspice


Combine butter and sugars; mix with electric mixer 2 to 3 minutes or until light and fluffy. Stir in pumpkin. Add egg and vanilla and beat until well blended.

In separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Add gradually to wet mixture and blend until fully incorporated. 

Chill at least 1 hour.

Preheat oven to 350. Mix coating ingredients in small bowl.

Line baking sheets with parchment paper or grease lightly. Form dough into 1 in. balls and roll in coating. Place on sheet and flatten lightly, dipping instrument in sugar mixture if necessary to prevent sticking.

Bake about 12 minutes or until lightly golden but still soft. Cool a couple of minutes, then transfer to wire rack. Cool completely.


Originally by Dlyn