Dessert/ Recipes

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.

stack of pumpkin snickerdoodle cookies

Best Pumpkin Snickerdoodles Cookie Recipe

With their crinkly tops and a dusting of cinnamon sugar, these pumpkin snickerdoodles are sure to become a fall favorite. These soft, and chewy cookies are rolled in cinnamon and sugar before baking to produce a scrumptious crinkly sugar crust. This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version!

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.

pumpkin snickerdoodles on a green napkin

Want More Pumpkin Desserts?

If you love pumpkin as much as I do, you will love these other pumpkin recipes.

Pumpkin Apple Instant Pot Cake Recipe – Looking for a delicious Instant Pot Cake recipe? Wait until you try this Pumpkin Apple Instant Pot Cake recipe. With the amazing tastes of fall, this pumpkin apple cake is made in the Instant Pot for a fast and easy dessert.

Caramel Cream Cheese Pumpkin Poke Cake Recipe – Looking for one of the best poke cake recipes? Wait until you try this recipe that is perfect for fall. If you are craving pumpkin and cream cheese, take your poke cake to a new level with Caramel Cream Cheese Pumpkin Poke Cake Recipe.

Homemade Pumpkin Coffee Cake with Crumb Topping – Looking for a simple pumpkin coffee cake recipe? Wait until you try this pumpkin spice coffee cake! A delicious moist cake that features a streusel topping.

Pumpkin Chocolate Chip Cookies Recipe – Looking for a delicious pumpkin dessert recipe? I have just the thing. You are going to love these chewy Pumpkin Chocolate Chip Cookies Recipe. So good, you are going to be craving pumpkin season all year long.

Stuffed Pumpkin Rolo Cookie Recipe – Looking for a delicious stuffed cookies recipe? Wait until you try this pumpkin cookie recipe. These Pumpkin Spice Cookies are actually a Stuffed Pumpkin Rolo Cookie.

Pumpkin Mocha Cupcakes Recipe – If you dream of pumpkin season then you are going to love these cupcakes. Sweet pumpkin mocha cupcakes are the best cupcakes for fall. These pumpkin cupcakes are chocolate mocha cupcakes with pumpkin frosting.

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Best Pumpkin Snickerdoodles Cookie


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  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 dozen 1x

Description

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.


Scale

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

Instructions

  1. 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.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
  3. 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.
  4. 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
  5. 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

  • Category: dessert
  • Method: oven
  • Cuisine: american

Keywords: pumpkin snickerdoodles

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