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Pumpkin Snickerdoodles
Warm autumn spices meet tangy cinnamon-sugar coating in these soft, cake-like pumpkin cookies with a delightful crispy-chewy edge.
★★★★☆
(83 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time45 min
Bake time10 min
Total time1 hr 10 min
Makes18
Ingredients
1
1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
2
1/4 cup (50g) packed light or dark brown sugar
3
1/2 cup (100g) granulated sugar
4
1 teaspoon pure vanilla extract
5
6 Tablespoons (86g) pumpkin puree (see note)*
6
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
7
1/4 teaspoon salt
8
1/4 teaspoon baking powder
9
1/4 teaspoon baking soda
10
1 and 1/2 teaspoons ground cinnamon
11
1 teaspoon pumpkin pie spice*
12
optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops
13
1/2 cup (100g) granulated sugar
14
1 teaspoon ground cinnamon
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