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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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If you loved this, come back next month—my whisk has a mind of its own!