Pumpkin Spice Snickerdoodles

18 ingredients
7 steps

Ingredients

  • Cookie Dough
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temp
  • 3 tablespoons 2% fat greek yogurt
  • 1 cup sugar
  • 1/3 cup plus 2 tablespoons canned pumpkin
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • Pumpkin Spice Topping
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Directions

  1. 1
    Preheat the oven to 350°F. Mix together the flour, baking powder and soda, and 1/2 teaspoon of cinnamon in a separate bowl and set aside.
  2. 2
    Beat together the butter, yogurt, and sugar until light and fluffy. Add the pumpkin and continue to beat until combined. Its ok if it looks a little curdled at this point. The flour will bring it back together.
  3. 3
    Beat in the egg and yolk and the vanilla extract. Scrape down the sides and beat for 1 minute more.
  4. 4
    Add the flour mixture gradually to the wet ingredients, beating after each addition until just combined.
  5. 5
    In a small bowl, stir together all the ingredients for the spice topping. Scoop small balls (about a tablespoon or two) of the cookie dough and roll in the topping.
  6. 6
    Place each ball on a cookie sheet (I lined mine with my silicon baking mat) and press down slightly. Bake the cookies for 9-10 minutes.
  7. 7
    Allow to cool for a few minutes on the pan before moving to a rack to cool completely.

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