Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

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Ingredients Method Nutrition

Ingredients

  

• ½ cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup brown sugar packed
• ⅓ cup pumpkin purée not pie filling
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Coating

• Coating
• ¼ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

Method

 

1. Preheat oven to 350°F. Line baking sheet with parchment.

   Cream butter, sugar, and brown sugar until fluffy. Mix in pumpkin, yolk, and vanilla.

   In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices. Stir into wet ingredients until just combined.

   Mix coating in a small bowl. Roll dough into balls, coat in sugar-spice mixture, and place on baking sheet.

   Bake 10–12 minutes, until edges are set and centers look soft. Cool slightly before serving.

   Cozy Tip: Best enjoyed warm with tea or cider — perfect for a Havenwood autumn evening. 🍂

Nutrition

Cholesterol: 2mg

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