The Best Soft & Chewy Pumpkin Snickerdoodles

• Produce

  • 1/4 cup Pumpkin puree

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 cup Brown sugar
  • 4 tsp Cinnamon
  • 2 tsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Other

  • 1 tsp Soda

Found on thedomesticrebel.com

Description

Ingredients

• ½ cup (1 stick) butter, melted
• ¾ cup sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ¼ cup pumpkin puree (NOT pumpkin pie filling!)
• 1 tsp cinnamon
• 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
• 2 tsp cornstarch
• 1 tsp soda
• 2 cups all-purpose flour
• FOR ROLLING:
• ½ cup sugar
• 3 tsp cinnamon

Directions

• In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
• Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
• Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2 apart on a silicone or parchment lined baking sheet.
• Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.