Pumpkin Snickerdoodle Cookies

Ingredients

• 0.5 cup Unsalted butter (melted)
• 0.5 cup Light brown sugar (packed)
• 0.5 cup Granulated sugar
• 0.333 cup Pure pumpkin purée
• Fresh lemon juice (2–3 drops)
• 0.5 tsp Vanilla extract
• 1.333 cups All-purpose flour
• 0.5 tsp Pumpkin pie spice
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 0.5 tsp Salt
• 3 tbsp Granulated sugar (for cinnamon sugar)
• 1 tsp Ground cinnamon (for cinnamon sugar)

Steps

1. 1

   Whisk the melted butter, light brown sugar, granulated sugar, and pumpkin purée together in a bowl until smooth and well combined.

2. 2

   Mix in the vanilla extract and 2–3 drops of fresh lemon juice.

3. 3

   In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

4. 4

   Add the dry ingredients to the pumpkin mixture. Gently fold with a spatula just until combined.

5. 5

   Cover the dough and refrigerate it for 1 hour.

6. 6

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

7. 7

   Mix the cinnamon and sugar together in a small bowl.

8. 8

   Using a 1-oz cookie scoop, portion the dough and roll it into balls about 1¼ inches in diameter.

9. 9

   Roll each dough ball generously in the cinnamon sugar.

10. 10

    Place the coated balls on the prepared baking sheets about 3 inches apart. Do not flatten them.

11. 11

    Bake for 9–12 minutes, until the edges are lightly golden and the centers are puffed, slightly cracked, and still soft.

12. 12

    Let the cookies rest on the baking sheet for 2 minutes. They will naturally flatten as they cool and develop crackly tops.

13. 13

    Transfer the cookies to a cooling rack and enjoy.

Notes

Recipe credited in the source to Christina Marsigliese, Food Scientist.

Nutrition per serving

• dessert
• cookies
• fall
• baked
• vegetarian