Pumpkin Snickerdoodle Cookies

A fluffy and subtle pumpkin cookie that is rolled in a cinnamon and sugar mixture. The inside is chewy while the outside is a tiny bit crunchy.

Course Cookies, Dessert, Pumpkin, Snickerdoodles

Cuisine American

Keyword Apple Dessert, cookies, pumpkin, Snickerdoodle

Prep Time 20

Cook Time 7

Servings cookies

Calories 94kcal

Author Janine Waite

Ingredients

Cookie Dough Ingredients

½ cup unsalted butter softened
½ cup shortening
1 ½ cup white sugar
2 eggs
2 tsp vanilla extract
2 ¾ cups flour
¼ cup powdered pumpkin flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp pumpkin spice
¼ tsp cloves
½ tsp nutmeg

Sugar Mixture

4 tbsp granulated sugar
4 tsp cinnamon

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1½ cups sugar, eggs, and vanilla. In another bowl, stir the all-purpose flour, pumpkin flour, cream of tartar, soda, salt, cinnamon, pumpkin spice, cloves, and nutmeg.
Add flour mixture to the butter and shortening. Blend until the dough is mixed and formed.
Shape dough into spoonfuls of balls.
Mix 4 tablespoons of sugar and 4 teaspoons of cinnamon together in a small bowl. Roll the cookie balls in the sugar mixture until the cookie is totally covered.
Place cookies 2 inches apart on an ungreased baking sheet.
Bake 8 to 10 minutes, or until set. Remove immediately from baking sheets to a cookie rack.

Notes

For the recipe, you need to buy some pure pumpkin flour. Here is the shopping link to the flour. I'm not sure if you use Pumpkin Puree, which will do to the recipe since it has a lot of moisture. The pumpkin flour is dry and doesn't alter the cookie much. In fact, it makes it a fluffy cookie.

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