–Soft pumpkin cookies that are slightly spiced and rolled in cinnamon sugar for an extra kick of sweetness and flavor.
This last week has been a doozy. The cold weather is coming on hard and we’re officially fall bound. I wanted a pumpkin cookie to add to my repertoire so I settled on pumpkin snickerdoodles. Not a bad choice if I do say so myself. These cookies are perfect. They’re pumpkin, spice and everything nice.
Now back to this last week being a doozy. My child completed a full week of school. Tiring for both him and myself. He was well behaved though! I destroyed the power steering in our truck. I got to drive my father-in-law’s brand spanking new truck for three days. Score! My father-in-law and hubby fixed the power steering in our truck. The hubby and 4-year-old flew around in a tiny airplane. I spent a load of cash on an orgami owl necklace while the boys were flying around. Now I have the guys out working on tearing a palette apart so I can make the cutest scarecrow craft ever.
Pumpkin and snickerdoodles were meant to be together. Lucian, my crazy boy, loved them so much I found him sleeping with one. I set it on the coffee table and as soon as he woke up, he was eating on it. This is what we call kid approved. That’s big. REAL BIG!
- 1 cup butter, room temperature
- ½ cup pumpkin puree
- ¼ cup brown sugar, packed
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 egg
- ½ tsp. baking powder
- ½ tsp. salt
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground clove
- ¼ tsp. ground ginger
- ⅓ cup granulated sugar
- 2 tsp. ground cinnamon
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, add in the butter and pumpkin. Mix until combined. Scrape the sides.
- Add in the brown and 1 cup of granulated sugar and mix until incorporated.
- Add in the vanilla and egg. Mix until the egg is combined.
- Add in the baking powder, salt, flour, 1 teaspoon of cinnamon, nutmeg, clove, and ginger. Mix until the dry ingredients are combine.
- Cover with plastic wrap and let chill for 30 minutes.
- Mix the ⅓ cup of sugar and 2 teaspoons of cinnamon together in a shallow bowl.
- Scoop out the cookies with a cookie scoop. Roll the cookies into the cinnamon sugar cooking.
- Place on the parchment paper. Spread them apart about 3 inches because they will spread a lot. I baked 9 cookies at a time.
- Place in the oven and bake for 13 - 15 minutes until the edges are slightly browned. Remove from the oven and let cool.
- Store in an air-tight container.
What do you like to drink while eating a stack of cookies? I’m a pretty big fan of coffee myself. The hubs does milk or chocolate milk.
Other pumpkin cookies for #CookieOfTheMonth
4-Ingredient Pumpkin Chocolate Chip Cookies from Nici of Posed Perfection
Monster Pumpkin Butterscotch Chip Cookies from Kelli of Kelli’s Kitchen