Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies similar to the classic snickerdoodle with the addition of pumpkin and pumpkin pie spice. They are so soft, light, and fluffy and are sure to be a favorite Fall treat!
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Servings: 20 cookies
Equipment
- 2 large cookies sheets
- parchment paper or silicon baking mat
- stand mixer or hand mixer
- small bowl
- 1½ tbsp cookie scoop (optional)
Ingredients
- ½ cup coconut oil softened
- ½ cup sugar
- ¼ cup brown sugar or coconut sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cream of tartar
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Sugar-Spice Mixture
- 3 tbsp sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
- Preheat oven 350°F.Line cookie sheets with parchment paper or a silicone baking mat.
- Beat softened coconut oil and both sugars about 1-2 minutes on medium speed or until completely mixed. Scraping down the sides if necessary. Add egg, vanilla extract, and pumpkin, continue beating until ingredients are fully incorporated.
- Stir in flour, baking soda, cream of tartar, salt, and pumpkin pie spice just until combined (don't overmix).
For the Sugar-Spice Mixture
- In a small bowl, combine sugar, pumpkin pie spice, and cinnamon.
- Scoop cookie dough into 1½ tablespoon dough balls. Roll the dough into balls using your hands. Roll each ball through the sugar-spice mixture until well coated. Transfer balls to the prepared cookie sheet.
- Bake for 10-13 minutes. The centers will still be soft and the edges set. Allow cookies to cool then enjoy!
- Store leftovers in an airtight container on the counter for up to 4 days.