Pumpkin Snickerdoodles
Soft and pillowy pumpkin cookies with all the warm flavors of cinnamon and spice.
Ingredients
- 2½ cups all-purpose flour
- 1½ Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp sea salt
- ½ tsp all-spice
- ¼ tsp ground cloves
- ¾ cup white sugar
- ⅔ cup brown sugar
- ½ cup shortening
- ¼ cup butter, softened
- 1 egg
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
To Roll Cookie Dough In
- ¼ cup white sugar
- 1 tsp cinnamon
Instructions
- In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, salt, ginger, cloves, and all-spice. Set aside.
- Beat together both sugars, shortening, and butter in a stand mixer or using a hand mixer, until smooth and creamy.
- Stir in egg, pumpkin puree, and vanilla extract.
- Add flour mixture and stir until combined.
- Cover bowl and refrigerate at least 3 hours and up to 3 days.
- Preheat oven to 325℉ and line a baking pan with parchment paper.
- In a shallow bowl, mix sugar and cinnamon for rolling the dough in.
- Scoop cookie dough and form into dough balls of about 1-1½ inches.
- Roll dough balls in cinnamon sugar and place on prepared cookie sheet about 2 inches apart.
- Bake in preheated oven for 15-18 minutes or until cookies are almost baked through. Centers will still be soft and slightly wet but will bounce back when gently touched on top.
- Allow cookies to cool on the pan for 3-4 minutes before transferring to a cooling rack.
- Store in an air-tight container at room temperature for up to 3 days.
Notes
Don't overbake the cookies. They should still be slightly wet when they are taken out of the oven. The cookies will continue to bake while they cool.