Pumpkin Snickerdoodles Print

Spice up your snickerdoodles by adding a little pumpkin flavor to this timeless recipe.

Pumpkin Snickerdoodles Recipe Minerva Dairy
Prep Time:1 hour
Servings:6 servings
  • 1 cup of Minerva Dairy Pumpkin Spice Butter, softened
  • 3 1/4 cups Flour
  • 3 1/2 tsp. Cornstarch
  • 1 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. ground Cinnamon
  • 1/2 tsp. ground Ginger
  • 1/4 tsp. ground Nutmeg
  • 1/2 tsp. allspice
  • 1 cup Sugar
  • 1/4 cup packed light Brown Sugar
  • 1 large Egg Yolk
  • 1/4 cup Canned Pumpkin Puree
  • 1 1/2 tsp. Vanilla Extract
  • For Rolling 1/4 cup Sugar & 2 tsp. ground Cinnamon
  1. In mixing bowl combine flour, cornstarch, cream of tartar, baking soda, baking powder, salt cinnamon, ginger, nutmeg and allspice. Set aside.
  2. In the bowl of an electric mixer with the paddle attachment, cream together butter, sugar, and brown sugar until mixed. Add egg yolk then mix in pumpkin and vanilla. Slowly add in the dry ingredients. Cover the dough with plastic wrap and refrigerate for 45 mins to an hour. Preheat oven to 350F during the last 10 minutes of refrigeration.
  3. In a small bowl combine the sugar and 2 tsp of cinnamon. Scoop out dough and make a small ball and roll in the cinnamon sugar. Place on cookie sheet and press down slightly on each ball. Bake in preheated oven 10-12 mins.