Pumpkin Snickerdoodle: Perfectly Spiced Fall Cookie

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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:

• Pumpkin Poke Cake
• Pumpkin Donut Bundt Cake
• Pumpkin Chocolate Chip Cookies

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:

1. Preheat oven to 350 degrees
2. With an electric mixer, cream together butter and sugar until light and fluffy
3. Using a paper towel or cheesecloth, squeeze as much liquid as you can out of the pumpkin.
4. Add eggs, vanilla extract, and pumpkin. Mix until combined
5. In a separate bowl, mix flour, pumpkin spice, baking soda, cream of tarter & salt
6. Add dry ingredients into wet ingredients, 1 cup at a time, mixing until just combined
7. In a small bowl, mix together 1/4 cup granulated sugar and pumpkin pie spice, set aside
8. Scoop cookie dough, roll in spiced sugar mixture
9. Bake at 350 degrees for 8 minutes
10. 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!