Pumpkin snickerdoodles are a delicious and easy-to-make treat that is perfect for fall. Classic snickerdoodles are upgraded with a touch of pumpkin puree and are rolled in cinnamon-sugar for a festive twist. The soft, chewy cookies are perfect for a snack or dessert.
In a mixing bowl, beat together the butter, sugars, pumpkin, and egg until blended well.
Add in the flour, baking powder, baking soda, salt, and spices, mixing until all ingredients are well incorporated.
Place the dough in the refrigerator to chill for approximately 30 minutes to an hour, or in the freezer for 10-15 minutes.
Once chilled, remove the dough from the refrigerator or freezer and roll the dough into tablespoon sized balls.
In a separate bowl mix together the sugar, cinnamon and ginger. Roll the dough balls in the sugar topping, then place on a lightly greased cookie sheet.
Bake at 400 degrees for 8-10 minutes until cookies are lightly browned and still soft.
Remove from oven and allow to cool on the cookie sheet for several minutes before transferring to a wire rack to finish cooling completely.
Notes
Store cookies in an airtight container for several days or in an airtight container in the freezer for up to one month.
Keyword fall snickerdoodles, how to make pumpkin snickerdoodles, pumpkin snickerdoodle cookies, pumpkin snickerdoodles, pumpkin spice snickerdoodles, soft pumpkin snickerdoodles