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Mouthwatering Monday's- Pumpkin Snickerdoodle Cookies

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  • 1 cup of unsalted butter, softened
  • 1/2 cup of 100% pure canned pumpkin
  • 1 1/2 cups of granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1 egg
  • 2 2/3 cups of all-purpose flour
  • For rolling:
  • 1/2 cup of granulated sugar
  • 1 tablespoon of pumpkin pie spice



  1. In the bowl of a stand mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
  2. Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
  3. Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
  4. Add egg and let combine.
  5. Then add flour and let mixture combine until all flour is incorporated, again scraping down sides of bowl as needed.
  6. Cover and refrigerate approximately two hours, until dough is a scoopable consistency.
  7. After two hours, preheat oven to 350 degrees.
  8. Combine remaining sugar and pumpkin pie spice on a spare piece of parchment paper or in a flat pie pan.
  9. Line baking sheets with non stick silicone liner, or parchment paper.
  10. Use a medium cookie scoop to scoop dough.
  11. Lightly roll dough into ball and coat with pumpkin pie spice sugar mixture.
  12. Place on baking sheet and bake for approximately 10 minutes.


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