These delightful cookies blend the classic cinnamon sugar flavor of snickerdoodles with the rich, warm notes of pumpkin spice, creating a treat that is both comforting and delicious.
Ingredients
Scale:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
¼ cup granulated sugar (for cinnamon sugar topping)
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
In another bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Roll each ball of dough in the cinnamon sugar mixture until fully coated.
Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
