Pumpkin snickerdoodle cookies – a Fall season favorite pumpkin puree based cookies filled with flavors of warm spices.

If you are a Starbucks pumpkin latte fan I am sure these snickerdoodles will be devoured by you.

Snickerdoodles is said to be a New England cookie. I must say that it is apt for the region,climate and season. The cookie contains all the warming spices which will give you the mojo to step out in the Fall chill. Pumpkin adds body and flavor to the cookies.
I did have the good fortune of seeing Fall in three of the six states in New England in all its glory, will post the pics soon.

The cookie is more a cake like because I have used baking powder instead of cream of tartar and baking soda. Did I say its an EGGLESS cookie too!

Last pic shows how the base of the cookie looks.

Ingredients:
All purpose flour-1 1/2 cups
Sugar – 1 cup (2/3 for dough and 1/3 for rolling)
Brown sugar – 1/4 cup
Vanilla extract – 1tsp
Pumpkin puree – 1/3 th of 15oz can
Melted butter – 1 stick(1/2 cup or 113 gms)
Baking powder-1/2 to 2/3 tsp
Cinnamon powder – 2 tsp ( 1 tsp for dough and 1 tsp for rolling)
Pumpkin spice powder – 1 tsp (A mix of nutmeg, dry ginger and cloves)
A small pinch of salt -optional
White chocolate morsels -for decoration.(see notes)

Method:
Sift the flour and baking powder together.
Melt the butter in a microwave safe bowl.
Mix the pumpkin puree,sugars and spice powders into the butter.Stir in the flour mixture. The dough will be sticky so refrigerate the dough for half an hour.

Mix remaining sugar and cinnamon powder together.
Make the dough into small balls and roll it into the sugar and cinnamon mixture .
Keep it on an ungreased baking sheet atleast 2 inches apart giving it space to spread.
Bake it at 350 F for 8 minutes.2-3 minutes more if you are looking for crunchier texture.

Leave it on the cookie sheet for another 10 minutes then remove and cool on wire rack.
I rolled the cookie again in the cinnamon sugar for the extra spice and color.
Stays good in room temperature upto 4 days.

Note -white chocolate morsels (around 60 gms ) can be used while making the dough but here I have simply fixed on top (press lightly) as a decoration as soon as the cookie came out of the oven. It does not fall off easily.

Hope you will fall in love with this Fall favorite Pumpkin snickerdoodle cookies!

More pumpkin ideas from Food Network friends:
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)