Welcome fall with these pumpkin snickerdoodles!
I’ve been trying to get creative around here and do some different pumpkin recipes, particularly baked things, like those pumpkin ginger molasses cookies that turned out so good!
And since you know how much I love cookies, I decided to pumpkin up another one of my favorite recipes, snickerdoodle cookies!
I have a great snickerdoodle recipe, so I thought ‘really the only thing that would make it better would be…pumpkin!’ And I was right. The combination of the cinnamon sugar and the pumpkin make for a very soft and delicious, fall-flavored cookie!
Sometimes when you add pumpkin to recipes, you have adjust the moisture or flour content because pumpkin makes everything so moist and soft, so it took me a couple of batches (oh darn!) to get it just right, but these cookies are everything I had hoped for and then some. The pumpkin is subtle and the cookie remains more a snickerdoodle than a pumpkin cookie, which I love!
The other thing to keep in mind with these pumpkin snickerdoodles is that these are not a thin and chewy cookie; they are supposed to be a full cookie, think Loft House style cookies. For some reason, when I think about pumpkin, I want something substantial to bite into!
As per my norm (cookies you can make in less than an hour), these pumpkin snickerdoodles are quick and easy and makes about 18 three tablespoon size cookies or 26 one tablespoon size cookies, and yes, you can easily double the recipe if you need more cookies! If you’re feeling really festive, and I would totally recommend it, try these cookies with fresh pumpkin puree! It is MUCH easier than it sounds and trust me, it takes pumpkin recipes to the next level!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 6 TBS packed brown sugar
- 1/4 cup fresh pumpkin puree
- 1 TBS vanilla extract
- 1 egg yolk
- 1-1/2 cups + 2 TBS flour
- 1-3/4 tsp corn starch
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a medium bowl cream butter, sugar, and brown sugar until smooth.
- Stir in vanilla extract, pumpkin puree, and egg yolk and mix well.
- In a separate bowl, whisk the flour, corn starch, cream of tartar, baking soda, baking powder, sea salt, and spices.
- Add dry ingredients to wet and mix until fully combined.
- Refrigerate dough for 30 minutes.
- Scoop dough with a large cookie scoop, roll in cinnamon sugar, and place on baking sheet.
- Bake for 12-14 minutes.
- Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.