Everyone loves a good cookie. From chocolate chip to peanut butter, the options are endless. If you are feeling a little adventurous and want to mix it up a bit from your regular cookie recipes, try this one out.
These pumpkin snickerdoodle cookies combine two of my favorite flavors. Snickerdoodle cookies on their own are a great option, but adding pumpkin gives it a little something extra and a taste of fall. This recipe is adapted from Sally’s Baking Addiction.
· 1/2 cup unsalted butter
· 1/4 cup light or dark brown sugar
· 1 cup granulated sugar, divided
· 1 teaspoon vanilla extract
· 6 Tablespoons pumpkin puree
· 1 and 1/2 cups all-purpose flour
· 1/4 teaspoon salt
· 1/4 teaspoon baking powder
· 1/4 teaspoon baking soda
· 2 teaspoons ground cinnamon, divided
· 1 teaspoon pumpkin pie spice
· Preheat oven to 350 degrees.
· Cream the butter, brown sugar and ¾ cup of granulated sugar (save the rest for later) until the mixture is well incorporated and fluffy.
· Mix in vanilla and pumpkin puree.
· In a separate bowl, combine flour, salt, baking powder, baking soda, 1½ teaspoons of cinnamon and pumpkin pie spice.
· Incorporate dry ingredients into butter/sugar mixture, mixing on low speed until well incorporated.
· Place dough in refrigerator for at least 30 minutes.
· In a separate bowl, combine remaining sugar and cinnamon.
· When dough is firm enough to shape, roll into balls and role them in the cinnamon sugar mixture.
· Place on baking sheet and bake for 8-10 minutes.
· Let them cool on baking sheet and enjoy!