Name: Pumpkin Spice Snickerdoodle Cookies
Ingredients: ½ cup of salted, melted butter; ¾ cup of light brown sugar; ⅓ cup of pure pumpkin puree; 1 egg yolk; ½ teaspoon of vanilla extract; 1 and ½ cups of all purpose flour; 1 teaspoon of cinnamon; ¼ teaspoon of nutmeg; ¼ teaspoon of ground cloves; ¼ teaspoon of ground ginger; ½ teaspoon of baking soda; ½ teaspoon of salt; ¼ cup of light brown sugar; 1 tablespoon of cinnamon

Soft snickerdoodle cookies made with pumpkin puree and rolled in a pumpkin spice cinnamon sugar coating. An easy fall cookie recipe with no chilling.

Start by melting the butter in the microwave for 45 seconds. Then, in a large bowl, Add in the melted butter, sugar, pumpkin, egg yolk, and vanilla extract. Whisk this together for 2-3 minutes. Once this was well combined, Add in the flour, baking soda, and pumpkin spices. I switched to a spatula and mixed this together until the cookie dough formed.

Line my baking sheet with parchment paper and portioned out each cookie by about 6 ounces. This recipe made me 10 cookies. In a small bow, Mix together brown sugar and cinnamon and rolled each portion of cookie dough into this sugar topping.

Preheat my oven to 350 degrees fahrenheit (177C) and let the sugar rolled cookie dough chill in the freezer for 20 minutes.

Then Bake this for 13-15 minutes or until the cookies were golden brown.

Pumpkin Spice Snickerdoodle Cookies

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