Fall Baking: Pumpkin Maple Snickerdoodles

Pumpkin Maple Snickerdoodles



2 sticks of room temperature unsalted butter 

1 1/2 cups of granulated white sugar 

1/4 cup of pumpkin puree (I use homemade!)

1 tablespoon of maple syrup 

2 whole eggs 

1 teaspoon of vanilla extract 

1/4 teaspoon of ginger 

1/4 teaspoon of nutmeg

1 teaspoon of cinnamon 

1 teaspoon of cream of tartar 

1 teaspoon of baking soda 

2 3/4 cups of all purpose flour 


For rolling: 

1 cup of granulated white sugar 

1 teaspoon of cinnamon 

Pinch of ground ginger 

Pinch of nutmeg 

Preheat your oven to 400 degrees. Line two cookie sheets with parchment paper and set aside. 

In a bowl, mix your flour, salt, cream of tartar and baking soda. Set aside.

Using a hand or stand mixer, beat your butter and sugar at medium-high speed until it is creamed. In a separate bowl, mix together your eggs, pumpkin, vanilla and spices. Add to your butter and sugar mixture and beat until combined. Slowly add your dry ingredients and beat until fully mixed. 

In a bowl, combine your rolling sugar and spices.

Using a large table spoon or a one ounce scoop, drop scoops of cookie dough into your sugar and spices mixture and rolling until covered. Place cookie dough balls in rows of three, 9-12 cookies to a pan, 

Bake at 400 degrees for 11-12 minutes. 

Tags: baking, fall, recipes