Best Pumpkin Snickerdoodles Cookie

Looking for the best pumpkin snickerdoodles recipe? Look no further. These cookies are soft, chewy and Oh-So-Good. One bite and this is going to become your favorite fall cookie.

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Best Pumpkin Snickerdoodles Cookie Recipe

Do These Pumpkin Snickerdoodle Cookies Need Icing?

When I making these pumpkin snickerdoodle cookies, my favorite part is the cinnamon sugar coating on the cookies. While normally, these cookies do not have icing on them, you could add one if you like. A simple powdered sugar glaze can take these cookies over the top.

Can I Freeze This Pumpkin Snickerdoodle Recipe?

When you are making these cookies, you can make a double batch. When I make a double batch I store them in one of 2 ways. Sometimes, I will make the cookies and freeze the dough. In order to freeze the dough, you can store it as a whole batch or in cookie dough balls. The whole batch can go into a freezer bag or an airtight container. Or you can scoop the batch of cookies like you will when you are going to bake them right away. Then put them in the freezer. Once the cookie dough balls are frozen, then you can move them to an airtight container or freezer bag. By freezing the cookie doughs like this, you are able to take however many cookies you want instead of having to make the whole batch of cookies at once.

The other way is to take some of the baked cookies and store them in the freezer, This is great for storing cookies before they will go stale and then the cookies go to waste. The cookies will last about 3 months in the freezer whether they are baked or as cookie dough.

Ingredients for Easy Snickerdoodle Cookies

• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Pumpkin pie spice
• Sugar
• Unsalted butter
• Egg
• Pumpkin puree
• Ground cinnamon

How to Make Pumpkin Snickerdoodles

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

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Best Pumpkin Snickerdoodles Cookie

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 dozen

Looking for the best pumpkin snickerdoodles recipe? Look no further. These cookies are soft, chewy and Oh-So-Good. One bite and this is going to become your favorite fall cookie.

4.58 from 7 votes

Review Recipe

Ingredients 

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 3/4 cups sugar, divided
• 2 sticks unsalted butter, softened
• 1 large egg
• 3/4 cup pumpkin puree
• 2 tablespoons ground cinnamon

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Instructions

• Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
• Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
• Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Notes

Source:  A Sweet Pea’s Kitchen Creation, inspired by Recipe Girl, barely adapted from Cook’s Illustrated, February, 2005

Author: Laura

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