Pumpkin Spice Snickerdoodles

By • September 17, 2016 0 Comments

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Author Notes: These cookies are just the right amount of spicy and sweet. A good helping of pumpkin and some low fat greek yogurt keep these cookies light and fluffy. The perfect combo of Fall flavors to warm you up when you start to feel that cool nip in the air.Katie Fitzpatrick - Belly Laughs Blog

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Makes 2 dozen cookies

Cookie Dough

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temp
  • 3 tablespoons 2% fat greek yogurt
  • 1 cup sugar
  • 1/3 cup plus 2 tablespoons canned pumpkin
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon vanilla extract

Pumpkin Spice Topping

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  1. Preheat the oven to 350°F. Mix together the flour, baking powder and soda, and 1/2 teaspoon of cinnamon in a separate bowl and set aside.
  2. Beat together the butter, yogurt, and sugar until light and fluffy. Add the pumpkin and continue to beat until combined. Its ok if it looks a little curdled at this point. The flour will bring it back together.
  3. Beat in the egg and yolk and the vanilla extract. Scrape down the sides and beat for 1 minute more.
  4. Add the flour mixture gradually to the wet ingredients, beating after each addition until just combined.
  5. In a small bowl, stir together all the ingredients for the spice topping. Scoop small balls (about a tablespoon or two) of the cookie dough and roll in the topping.
  6. Place each ball on a cookie sheet (I lined mine with my silicon baking mat) and press down slightly. Bake the cookies for 9-10 minutes.
  7. Allow to cool for a few minutes on the pan before moving to a rack to cool completely.

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