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!
Pumpkin Snickerdoodles
Ingredients
- 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
For rolling:
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- 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.
To bake:
- 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.
Nutrition
Don’t forget to try out these pumpkin recipes too! You definitely need this pumpkin puree and this pumpkin French toast.
These cookies sound super delicious I love all the spices you have added to the mix.
Thank you Nayna! They didn’t last long over here, my family gobbled them up! 🙂
Can you just mail me the leftovers, these cookies look great!
Beautiful shots by the way!
You bet Derek, I’ll get right on it – there are some crumbs left! 😉 Thank you so much!!
WOW! These cookies sound amazingly delicious!
Thank you so much Kushi!! 🙂
I have had the worst luck with pumpkin snickerdoodle recipes because of the moisture issue! But I love the idea of them, so I definitely need to try this one. They look absolutely delicious from the photos. Pinned!
Thank you so much, Tracy! Oh man, I completely understand. I think most recipes use too much and it’s hard to compensate for the excessive moisture. If you try this, let me know how they turn out. I’m always curious!
These are such perfect little cookies – great spices too!
Aw shucks, thanks Lisa! 🙂
These look so yummy! I love the pumpkin theme.
Thank you Ari! 🙂
These look great!!! I love anything pumpkin and I LOVE snickerdoodles!!!
Haha! Me too Mindy! These were a GREAT combo!
I love the idea of combining two favorites together. These cookies look moist and delicious! Yum yum yum!
Thanks so much J! Me too, it’s a fun way to reinvent a recipe! 🙂
This recipe is amazing. I cannot wait to try it.
Thanks Edyta – I hope you enjoy it!
What a great idea! Why didn’t I think of that. My son loves snickerdoodles so I will have to try this!
Thank you Karen! It’s an easy way to add a little fall to an already delicious cookie! Haha! 🙂
These look absolutely perfect.
Thank you so much!! 🙂
oooo… when I was little snickerdoodles were my FAVORITE!!!! (I think I just liked the funny name). I seriously only ever make cookies now when I’m snowed in- it’s like a tradition now lol- but I’m loving these! I’ll try them next snow day!!!
Haha Sarah! Thanks so much, I hope you enjoy them – they’re long gone over here! 🙂