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Pumpkin Snickerdoodle
Pumpkin Snickerdoodle
Fall is here, and it’s time to embrace all things pumpkin! While pumpkin pies and lattes are favorites, there’s another treat that deserves a spot in your fall treat lineup: pumpkin snickerdoodles, AKA Pumpkindoodles! These soft, chewy cookies blend the warm spices of snickerdoodles with the cozy richness of pumpkin, creating a delightful fall treat that you’re sure to love.
Why Pumpkin Snickerdoodle?
Snickerdoodles are beloved for their simplicity and warm cinnamon sugar flavor. By adding pumpkin to the mix, you introduce a subtle sweetness and a moist, tender texture that’s perfect for fall. We finish these cookies off by rolling them in sugar and pumpkin spice seasoning – truly delicious!
Recipe Notes
- Why Cream of Tarter? Cream of tarter is a key ingredient in classic snickerdoodles, giving them a slightly tangy flavor while also keeping the cookies so chewy. It’s also an acidic ingredient, which reacts to your baking soda as a leavening agent, resulting in a fluffy texture.
- Can I freeze this dough? Yes, you can freeze pumpkin snickerdoodles! I recommend scooping and freezing without the sugar mixture. When you’re ready to bake, let dough balls rest at room temperature for 10-15 minutes so the outside can soften a little. That’s when you want to roll in your sugar mixture. Add an extra minute to your bake time!
- Don’t overmix: Overmixing your cookie dough can lead to a tough cookie. Mix until just combined to keep the texture light and chewy.
If you love pumpkin, you should check out some of my other pumpkin recipes:
Ingredients:
- 1 cup butter, salted, room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup pumpkin puree, water squeezed out
- 2.5 cups flour
- 2 tsp pumpkin pie spice mix
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
For rolling your cookies:
- 1/4 cup granulated sugar
- 1 tbsp pumpkin pie spice
Directions:
- Preheat oven to 350 degrees
- With an electric mixer, cream together butter and sugar until light and fluffy
- Using a paper towel or cheesecloth, squeeze as much liquid as you can out of the pumpkin.
- Add eggs, vanilla extract, and pumpkin. Mix until combined
- In a separate bowl, mix flour, pumpkin spice, baking soda, cream of tarter & salt
- Add dry ingredients into wet ingredients, 1 cup at a time, mixing until just combined
- In a small bowl, mix together 1/4 cup granulated sugar and pumpkin pie spice, set aside
- Scoop cookie dough, roll in spiced sugar mixture
- Bake at 350 degrees for 8 minutes
- Allow cookies to cool on cookie sheet for 5-10 minutes. Enjoy!
As always, if you give them a try I would love to hear what you think!
Pumpkin Snickerdoodle: Perfectly Spiced Fall Cookie
Course: Drop Cookies, Fall Baking, DessertDifficulty: Easy24
servings15
minutes8
minutesIngredients
1 cup butter, salted, room temperature
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup pumpkin puree, water squeezed out
2.5 cups flour
2 tsp pumpkin spice mix
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
Sugar mix for rolling cookies
1/4 cup granulated sugar
1 tbsp pumpkin pie spice mix
Directions
- Preheat oven to 350 degrees
- With an electric mixer, cream together butter and sugar until light and fluffy
- Using a paper towel or cheesecloth, squeeze as much liquid as you can out of the pumpkin.
- Add eggs, vanilla extract, and pumpkin. Mix until combined
- In a separate bowl, mix flour, pumpkin spice, baking soda, cream of tarter & salt
- Add dry ingredients into wet ingredients, 1 cup at a time, mixing until just combined
- In a small bowl, mix together 1/4 cup granulated sugar and pumpkin pie spice, set aside
- Scoop cookie dough, roll in spiced sugar mixture
- Bake at 350 degrees for 8 minutes
- Allow cookies to cool on cookie sheet for 5-10 minutes. Enjoy!
