It’s that time of year again! The time of year where you add a dash of pumpkin here, and a dash of pumpkin there! This year I decided to try a fun little twist on a family favorite, the snickerdoodle cookie! Everyone will be asking for more of these Pumpkin Snickerdoodle Cookies. In fact, you might as well double this recipe because you’re sure to make these cookies again. You can either freeze the extra dough, or make it again tomorrow because these cookies wont last long.

Whoever decided to take a ball of dough and roll it into a sugar mixture, well I’d like to shake their hand. I think I’m going to go ahead and do that to all my cookies! Sugar cookies, chocolate chip cookies, peanut butter… you get the idea. Good idea, right?

I love making these cookies with my boys. I always try and get them in the kitchen with me whenever I can. They had a blast rolling each cookie dough ball in the sugar and pumpkin pie spice mixture. There’s really no way to mess it up so I would encourage you to get your cute little ones, nieces or nephews, or best friend’s kids in the kitchen with you. They will love it!

For more ideas for adding a little pumpkin into your recipe you can find all the inspiration you need on Embellishmints here.

Pumpkin Snickerdoodle Cookies

Ingredients

• 1 cup {2 sticks} unsalted butter, room temperature
• 1/2 cup canned pumpkin
• 1-1/2 cups granulated sugar
• 2 tsp of pure vanilla extract
• 1-1/2 tsp of baking powder
• 1 tsp of pumpkin pie spice
• 1/2 tsp of salt
• 1 egg
• 2-2/3 cups all-purpose flour
• For rolling:
• 1/2 cup of granulated sugar
• 1 Tbsp pumpkin pie spice

Instructions

1. Beat your butter on medium speed until smooth
2. Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt. Beat until well combined, making sure to scrape down sides of the bowl
3. Add egg and combine
4. Add flour slowly and combine well
5. Cover and refrigerate at least 2 hours. Preheat oven to 350 degrees
6. Combine 1/2 cup granulated sugar and 1 Tbsp pumpkin pie spice on a plate or parchment paper
7. Line baking sheet with nonstick liner, or parchment paper. Use a medium cookie scoop or large spoon to scoop dough, then lightly roll dough into ball and coat with pumpkin pie spice sugar mixture
8. Place on prepared baking sheet and bake for 10 minutes.

In a little under 30 minutes you can have one of these delicious cookies in your hand. Or two. I wont tell!
What are you waiting for?

I originally posted this recipe on Chocolate Chocolate and More.