Get the Recipe: Pumpkin Snickerdoodles
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5.0
36 reviews
Excellent
Get the Recipe: Pumpkin Snickerdoodles
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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!
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Ingredients
Snickerdoodle Cookies
- ½ cup cold unsalted butter
- ⅓ cup granulated sugar
- ½ cup brown sugar tightly packed
- 1 egg
- ¼ cup pumpkin puree
- 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
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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.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
6mg
(0%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
833IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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