@jessmakesbakes: These are my most requested cookies… and for good reason🥰 The perfect fall cookie🎃 Pumpkin Snickerdoodle Cookies Cookie dough: ½ cup (113g) unsalted butter, softened ½ cup (110g) light brown sugar ½ cup (100g) granulated sugar ⅓ cup (80g) pumpkin purée A few drops lemon juice ½ tsp vanilla extract 1⅓ cups (190g) all-purpose flour ½ tsp pumpkin pie spice ½ tsp baking soda ½ tsp baking powder / tsp salt Cinnamon sugar: 3 tbsp granulated sugar 1 tsp cinnamon Instructions: Cream the butter & sugars: Beat softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add wet ingredients: Mix in pumpkin purée, lemon juice, and vanilla until smooth. Add dry ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually fold into the wet mixture until just combined. Chill: Cover and refrigerate the dough for 1 hour. Prep: Heat oven to 350°F. Mix sugar and cinnamon in a small bowl. Shape: Scoop dough into balls and roll each one in the cinnamon sugar. Place on a lined baking sheet. Bake: Bake for 9-12 minutes. Don't flatten them before baking. Cool: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

Jess | Baking Recipes

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Thursday 17 September 2026 21:06:09 GMT