The ultimate holiday cookie recipe has to be these homemade Pumpkin Spice Snickerdoodle Cookies! Made from scratch, these healthy Pumpkin Spice Cookies are super soft inside and guaranteed to make your house smell like the holidays.
2/3 cup plain pumpkin purée (not the one with pumpkin pie seasoning)
For the cookie coating:
2 tablespoons pumpkin spice
2 tablespoons sugar
In a stand mixer, cream together the butter and sugar on medium/high speed for about 2-3 minutes. Reduce the speed to medium and add the egg and vanilla extract, and continue mixing for 1 minute. Stop the mixer and add flour, cream of tartar, baking soda, salt, and pumpkin purée, then continue to mix on medium speed for 30 seconds or until well combined.
Transfer the pumpkin cookie dough to a plate and spread out the dough till it is flat. Cover and chill for one hour in the refrigerator (see note 1).
While the dough chills, preheat the oven to 350ºF and cover a baking sheet with tinfoil. Prepare the pumpkin spice cookie coating by mixing the pumpkin spice with the remaining sugar, adding the seasoning mixture to a large plate.
Roll the dough into golf ball sized pieces, then roll each dough ball into the pumpkin spice and sugar mixture until evenly coated on all sides. Bake for 15 minutes and allow to cool on the baking sheet before enjoying.
Note 1: The dough can be really sticky because it is wet from the pumpkin purée. Refrigerating the dough helps it not stick to your hands. If the cookie dough starts to stick to your hands when you are rolling and shaping the dough, rinse your hands between every 2-3 cookie rolls. I notice the dough sticks the most to my hands when I have leftover dough on my palms. Don’t have time to chill your dough? Scoop out the dough with spoons or a small ice cream scooper and roll the dough onto your spice and sugar mix with a utensil.