Pumpkin Snickerdoodles

I'm going to be honest with you, I'm not a huge pumpkin pie fan.  Shocking huh?!  Though, I bet there are plenty of you like me. 

 I'm not even a huge Snickerdoodle cookie fan either.  I like them, but if I'm going to have a sweet I want there to be some chocolate and peanut butter.  

However, the right snickerdoodle recipe, like this one, that is soft and amazing is totally worth the calories even if there is no chocolate.

These Pumpkin Snickerdoodles are very much in the same boat.  Even if you don't love pumpkin or pumpkin pie or Snickerdoodles, I can guarantee you will enjoy these festive holiday cookies.  

These cookies perfectly marry pumpkin pie and snickerdoodles into the most delicious and soft cookie.  The pumpkin isn't too overwhelming, the snickerdoodle flavor is there and significant, the cookie is soft, the texture is perfect, and overall these Pumpkin Snickerdoodles are amazing.  They will pretty much rock your world.  

If you love pumpkin then you will love these Pumpkin Snickerdoodles. 

If you don't love pumpkin then you will still love these cookies.  

These Pumpkin Snickerdoodles are crowd pleasers, and everyone (chocolate addicts and non-chocolate eaters) can come together for some fall holiday cookie deliciousness with these awesome cookies.  

Pumpkin Snickerdoodles

Recipe: Alohamora   

Active Time: 25 minutes

Inactive Time: 15-20 minutes

Servings: 2 dozen with a medium (1 1/2 Tbsp) cookie scoop

Ingredients: 

 1/2 c. butter, softened

1 c. sugar

1 egg

1/2 tsp vanilla

1/4 c. pumpkin butter

2 c. flour

1/4 tsp baking soda

1/4 tsp cream of tarter

2 Tbsp sugar

1 tsp pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees, and line 2 cookie sheets with baking mats or parchment paper.  These aren't necessary, but I really prefer one of these methods for the best cookies. 
2. In a medium mixing bowl or stand up mixer cream the butter and sugar together for 2-3 minutes until they are light in color and fluffy.  
3. Add the egg and the vanilla to the bowl one at a time mixing between each addition until they are just combined.. 
4. Add the pumpkin butter and mix until just combined.  I bought pumpkin butter at Trader Joes and Sprouts/Sunflower Market, and other stores may have it as well.  You can also make it in your crock pot quite easily.  I'm going to try this, but for the time being check out this recipe.  If you end up using that recipe let me know what you think of it, please. 
5. Add the flour, baking soda, and cream of tarter to the mixing bowl all at once in the order listed.  Mix it until the flour is just combined.  Do not over mix the cookies.  
6. Using a medium scoop, or just a spoon, make 1 1/2 Tbsp cookie dough balls and lay them on the cookie sheet.  
7. In a small bowl mix the final sugar and pumpkin pie spice together.  
8. Roll your cookie dough balls in the sugar/spice mixture until they are coated on all sides and place completed cookies back on the cookie sheet. 
9. Bake cookies for 8-10 minutes at 325 degrees.  My magic number was 8 minutes.
10. Enjoy! 
11. Store leftovers in an air tight container on the counter.  Though you can freeze them and save them for later.  

Happy Pumpkin Snickerdoodles baking and eating!  This is the most perfect and best cookie this Fall/Autumn Holiday season.  .