Get the Recipe: Pumpkin Snickerdoodles
These pumpkin snickerdoodles are warmly spiced, thick, and soft baked. They are rolled in cinnamon and pumpkin pie spice. These cookies are perfect for fall!
Ingredients
Snickerdoodle Cookies
- ½ cup cold unsalted butter
- ⅓ cup granulated sugar
- ½ cup brown sugar, tightly packed
- 1 egg
- ¼ cup pumpkin purée
- 1 tsp vanilla extract
- 2 cups flour, all purpose or gluten free flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp cream of tartar
- ½ tsp baking soda
- pinch sea salt, optional
Sugar Coating
- 4 tbsp granulated sugar
- 1 tsp pumpkin pie spice
Instructions
- First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
- Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
- Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
- After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
- Continue for remaining dough. Make 2 to 3 batches of cookies.
- Bake for 9 to 10 minutes or until cookies look barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.
Notes
- Use cold butter right from the fridge. This helps prevent the cookies from spreading too thin.
- Mix butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes.
- Use pumpkin purée, not pumpkin pie filling.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- The cream of tartar gives these cookies a distinct tangy flavor. While it can be omitted, these will not have that signature snickerdoodle flavor.
- The dough needs to chill because it is sticky otherwise.
- These cookies barely spread. Therefore, press dough balls into cookie shape with your hands before baking.
- Bake until just barely set in the middle. They are soft and gooey!
- Store leftovers covered at room temperature for up to 3 days.
- Freeze for up to 1 month.
Calories: 178kcal, Carbohydrates: 28g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 6mg, Potassium: 59mg, Fiber: 1g, Sugar: 15g, Vitamin A: 833IU, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 1mg