This Pumpkin Snickerdoodle Cookies recipe is a version of the classic snickerdoodle cookie but with pure pumpkin puree and a sugary pumpkin spice coating.
Pumpkin Snickerdoodle Cookies are a delicious way to bring the flavors of fall to the dessert or snack table. These cookies are made with pumpkin puree and a pumpkin spice sugar coating that pumpkin spice fans will enjoy.
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Pumpkin Spice Season
I am a sucker for pumpkin spice season. I am not one of those people who turn their nose up at it, and I will actually eat pumpkin spice flavored food and drink pumpkin spice lattes at home year round! So, making Pumpkin Snickerdoodle Cookies was inevitable!
Pumpkin is such a great ingredient to work with. It keeps baked goods moist and is so delicious with the flavors of warm fall spices. Besides this cookie, I enjoy these Praline Pumpkin Muffins and Pumpkin Spice Cinnamon Buns often as well!
Pumpkin Twist on a Classic Cookie
Who doesn't love a snickerdoodle cookie? It's soft and chewy and coated in sweet cinnamon sugar before baking. The crackly top and and double sugar roll makes it extra sweet and delicious. The only thing better to me could be a Pumpkin Snickerdoodle Cookie!
My daughter in law loves snickerdoodles, and because I love pumpkin, I decided it was time to put my hand to task and try making a snickerdoodle cookie recipe with it. These cookies were a definite win and a recipe we will make over and over again.
🥘 Ingredients
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Flour, salt, and baking soda, are basic ingredients used in making cookies. I always use all purpose flour for my cookies and aluminum free baking soda, which helps the cookies to rise..
Pumpkin pie spice, you can either make your own blend or buy a premade blend.
Cream of tartar, is a leavening agent that also gives flavor and chew to the cookies. I highly recommend not skipping this ingredient.
Pumpkin puree, just enough is used to add flavor and color to the cookies. Be sure you buy pure pumpkin and not pumpkin pie filling.
Unsalted butter is the fat used in this cookie recipe.
White sugar and light brown sugar combination. The brown sugar deepens the flavor and adds to the chew of the cookie.
Vanilla extract for flavoring.
Large eggs, these should be at room temperature to prevent the cold from the egg seizing up the butter.
🍽 Equipment
Large mixing bowl (2), one for the dry ingredients and one for the wet ingredients.
Electric hand mixer, this makes mixing a lot quicker and easier.
Small bowl to mix the pumpkin pie spice and sugar together.
Measuring spoons and cups.
Large insulated baking sheet without edges.
Parchment paper to line the baking sheet.
⏲️ Baking time
Pumpkin Snickerdoodle Cookies take 10 minutes per batch to bake.
🔪 Instructions
Step 1:
- Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
Step 2:
- In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
Step 3:
- Gradually stir the flour mixture into the butter mixture and mix until well combined. Set aside.
Step 4:
- In a small bowl stir together the sugar and pumpkin pie spice.
- Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
- Bake for 10 minutes, or until the cookies are golden around the edges.
💭 Top tip
- Flatten the cookies slightly with the bottom of a drinking glass to help the cookie spread out more.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
📖 Variations
- Eliminate the pumpkin puree Substitute apple pie spice for the pumpkin spice and apple extract for the vanilla.
- Substitute light brown sugar for the granulated sugar in the sugar coating.
- Add 2 teaspoons espresso powder to the flour mixture for a pumpkin spice latte flavored cookie.
- Make an optional glaze to drizzle over top of the cookies. Mix ¼ cup of confectioners sugar with 1 tablespoon of milk and drizzle over top of cooled cookies.
- Add a teaspoon of espresso powder to the above glaze for a coffee drizzle.
🎃 More Pumpkin Recipes
*If you made these Pumpkin Snickerdoodle Cookies, please give the recipe a star rating*
📖 Recipe
Snickerdoodle Cookies Recipe with Pumpkin
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Ingredients
FOR THE COOKIES
- 1½ cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- ½ cup unsalted butter
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg , room temperature
FOR THE SUGAR COATING
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
- In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
- Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
- In a small bowl stir together the sugar and pumpkin pie spice.
- Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
- Bake for 10 minutes, or until the cookies are golden around the edges.
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