Today we’re sharing a recipe for pumpkin snickerdoodles. This recipe really brings together everything you love about the snickerdoodle cookie and everything that you adore about pumpkin spice.
To start Fall off on the right foot we thought that we would start making all of our favorite pumpkin recipes. This cookie recipe is one of our absolute favorite recipes. In fact we love this cookie recipe so much that we make it all year long. We’ll even admit that we love it more than the original snickerdoodle recipe. You wouldn’t believe how having a little bit of pumpkin in the recipe, really makes this cookie stand apart from its predecessor.
To help with meal prep and planning, we typically try to make some type of cookie or baked good once a week. That way we have something sweet to eat all week long. This week we made this pumpkin snickerdoodle recipe for our weekly treat.
These are the most amazing snickerdoodle cookies! The pumpkin gives the cookies the most delicious flavor and texture!
- 3 1/4 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 + 1/8 tsp salt (optional)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup sugar
- 3/4 cup brown sugar
- 1 cup butter (salted or unsalted)
- 1 egg
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp vanilla
- 1/4 cup sugar
- 1 1/2 tsp ground cinnamon
In a mixing bowl whisk together your dry ingredients; flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until blended.
In a stand mixer or with electric mixer, cream together butter, sugar, and brown sugar. Occasionally scrape down the sides and bottom of bowl until thoroughly mixed.
Mix in egg, then pumpkin puree and vanilla.
Slowly incorporate your dry ingredients to your mixing bowl just until combined.
Refrigerate dough for a couple of hours.
Preheat oven to 350 degrees.
In a small bowl, combine the remaining 1/4 cup sugar and 1 1/2 teaspoon ground cinnamon for rolling.
Scoop dough and roll into 1 inch balls. An ice cream scoop makes the perfect cookie dough ball. Roll dough ball into cinnamon and sugar mixture.
Transfer dough balls to a silpat or parchment paper lined baking sheet and space cookies about 2 inches apart.
Bake in a preheated oven for about 12 1/2 minutes. Cool on baking sheet for a few minutes prior to transferring to a cooling rack.
This cookie recipe couldn’t be any easier than any other cookie recipe. The key ingredient to make delicious cookies is butter or you can use a combination of butter and shortening. You start by creaming together your sugar, eggs and then add your eggs and pumpkin. To finish off the batter you add your dry ingredients. Chill your dough for a couple of hours for best baking results before rolling in cinnamon and sugar prior to baking.
It’s really a simple recipe and it creates the most amazing pumpkiny cookie. These cookies are soft and even stay soft after they’ve been sitting in your cookie jar for a couple of days. Be sure to try this cookie recipe for yourself. You won’t be disappointed with this delicious cookie so fitting for Fall.
Below you will find an affiliate link to the KitchenAid stand mixer used to make this chocolate zucchini bread. We can’t say enough good things about this mixer. It has been one of our best kitchen appliance investments and is used on a very regular basis.
The following is an affiliate link which means we make a small commission at no extra cost to you.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own pumpkin recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.