Pumpkin Snickerdoodles Recipe
Easy Pumpkin Snickerdoodle Cookie Recipe perfect for Fall baking.
Servings 24
Calories 40kcal
Equipment
- Glass Batter Bowl
- Parchment Paper
- Cookie Sheets
- Hand Mixer
Ingredients
- 1 Snickerdoodle Cookie Mix
- ½ cup Butter
- 1 egg
- 1 Tablespoon Water
- 2 Tablespoon All Purpose Flour
- 1.5-2 teaspoon Pumpkin Pie Spice
- ¼ cup Pumpkin Puree/Canned Pumpkin
Instructions
- Preheat oven to 375 degrees
- Open snickerdoodle cookie mix and remove cinnamon sugar packet. Set to the side
- Combine dry snickerdoodle mix with butter, egg, water, all purpose flour, pumpkin pie spice, and canned pumpkin in a large mixing bowl.
- Once mixed together cover and refrigerate for a minimum of 20 minutes
- Pour cinnamon sugar packet into a medium bowl large enough for the cookie dough balls to roll in it.
- Use a cookie scoop to scoop dough and create dough balls. Roll in cinnamon sugar mix until coated. Place on a parchment lined baking sheet.
- Bake for 7-9 minutes until the edges are set. Cool on a wire rack.
Nutrition
Calories: 40kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 526IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg