Pumpkin Apple Butter Snickerdoodles
 
 
Author:
Recipe type: Dessert
Serves: 2-3 dozen
INGREDIENTS
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1¼ cups granulated sugar + ⅓ cup, divided
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon + 1 teaspoon, divided
  • ½ cup pumpkin apple butter (see notes below)
INSTRUCTIONS
  1. Add the flour, baking powder, and salt to a medium bowl. Whisk to combine. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream together the butter and 1¼ cups sugar on medium speed until fluffy. Add the eggs, vanilla, ½ teaspoon cinnamon, and pumpkin apple butter. Mix until just combined. With the mixer on low, slowly add the dry ingredients and mix, scraping down the sides of the bowl as needed, until just combined. Cover the dough with plastic wrap and chill at least 4 hours.
  2. Preheat the oven to 350ºF and line cookie sheets with parchment paper. Mix the remaining ⅓ cup sugar and 1 teaspoon cinnamon in a small bowl. Scoop 2 tablespoons of cookie dough at a time and roll into balls. Roll the dough balls in the cinnamon sugar mixture and place on lined cookie sheets. Bake cookies 11-13 minutes and cool for 5 minutes before transferring to a wire rack to cool completely. Makes approx. 2-3 dozen cookies. Store cookies in an airtight container for about 1 week.
NOTES
- I make these cookies with my homemade pumpkin apple butter, but you can also use store-bought apple butter in a pinch.

- It's important to chill the dough for at least 4 hours because of all the butter in the recipe. I recommend scooping 2 sheets of cookies (rolling the dough in a ball and through the cinnamon-sugar mixture) and chilling the remaining dough while the first 2 sheets of cookies bake.
Recipe by Love Grows Wild at https://lovegrowswild.com/2014/11/pumpkin-apple-butter-snickerdoodles/