Cinnamon Pumpkin Snickerdoodles

Sweet spiced pumpkin cookies rolled in cinnamon sugar. This cookie gives all the fall and holiday flavors and is a favorite around the holiday season.

This is a great recipe to use up that little bit of extra pumpkin puree you always have left over from making pie. I’m always looking for recipes to use leftover ingredients from other recipes. This one only uses 7 tablespoons of pumpkin so it’s perfect. This cookie gives all the fall and holiday flavors and is a favorite around the holiday season.

What ingredients do you need for cinnamon pumpkin snickerdoodles?

• Butter
• Light Brown Sugar
• Pumpkin Purée
• Vanilla Extract
• Maple Syrup
• Cinnamon
• Ground Ginger
• Clove
• Nutmeg
• All-Purpose Flour
• Cream of Tartar
• Baking Soda
• Baking Powder
• Sugar

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The Recipe…

Set the oven to 350 degrees. Melt butter and mix in brown sugar, maple syrup, pumpkin, cinnamon, clove, ginger and vanilla.

In a separate bowl mix together flour, baking soda, baking powder, and cream of tartar. Mix flour into a sugar bowl and let sit for 10 minutes. In a small bowl mix sugar and cinnamon together to make cinnamon sugar.

Roll dough into 1 inch balls and cover in cinnamon sugar. Place balls on a lined sheet pan and bake for approximately 12 minutes. If you want soft chewy cookies, do not over bake. Remove from the oven when they poof up a little. Let cool on a sheet pan.

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Recipe Tips:

• This is a great recipe to use up that little bit of extra pumpkin puree you always have left after making pumpkin pie.
• I have used these as sandwich cookies with maple buttercream between.
• They are a great cookie to send as a gift, because they stay soft and fresh when kept in an airtight container.

Make Ahead:

• These cookies are great to make ahead. They stay soft and chewy for 3-4 days.
• The dough freezes well so you can make it weeks before you need it.

Storing tips:

• Store in an airtight container.