Pumpkin Snickerdoodles
A fall twist on a classic holiday cookie.
Servings: 5 dozen
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup canned pumpkin, not pumpkin pie filling
- 1 ½ cups granulated sugar
- 2 teaspoons pure vanilla bean paste
- 1 ½ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 large egg
- 2 2/3 cups all-purpose flour
For Rolling:
- 3/4 cup of granulated sugar
- 1 tablespoon of pumpkin pie spice
Instructions
- In the bowl of a stand mixer, the softened butter on medium speed just until smooth and lighter in color.
- Add sugar, pumpkin, vanilla bean paste, baking powder, pumpkin pie spice, and salt . Beat until well combined, about 2 minutes. Pause to scrape down the sides of the bowl as needed.
- Add the egg and mix until incorporated.
- Once the egg is mixed in, add the flour and mix until it is all incorporated, scraping down the sides as needed.
- Cover and refrigerate the dough for about two hours. It's OK to leave it in the mixture.
- Once the cookie dough is sufficiently chilled, preheat the oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Combine the ¾ cup of sugar and pumpkin pie spice in a small bowl, mixing until all the spice is incorporated.
- Use a small cookie scoop to scoop dough. Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
- Place on a baking sheet and bake for approximately 10 minutes, until edges and bottom begin to brown.
