With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

Serves 3-4
Total Time: 30 minutes
Vegan

Ingredients

• ½ cup butter, room temperature
• ¾ cup sugar, divided
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• ¼ cup Farmers Market Pumpkin Puree
• 1 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon, divided
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder

Directions

1. Preheat the oven to 350°F.
2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
3. Add in the egg yolk and pumpkin puree and stir until combined.
4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
7. Bake for 10-12 minutes.
8. Remove from oven, let cool, and enjoy!