Pumpkin Snickerdoodle Cookies
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4.3
171 reviews
Good
Pumpkin Snickerdoodle Cookies
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Soft, chewy Pumpkin Snickerdoodles rolled in cinnamon and sugar for the perfect pumpkin cookie recipe!
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Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree
Cinnamon Sugar
- ¼ cup granulated white sugar
- 1 tsp ground cinnamon
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Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer or bowl of stand mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be sticky. Cover tightly and chill in the refrigerator for at least 30 minutes and up to 48 hours. We recommend the 24-48 hour range for the best flavor.
- Meanwhile preheat the oven to 350° Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a small mixing bowl, whisk together the white sugar and ground cinnamon for the coating. Set aside until cookie dough has chilled.
- When the 30 minutes is up, remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll into a ball.
- Then roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets, making sure to leave a little room between them.
- Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool completely.
Notes
- How Do I Store Pumpkin Snickerdoodles?
- How Do I Store Pumpkin Snickerdoodles?
- To store these cookies once they’re baked, ensure they’re cool before storing them. Then store at room temperature in an airtight container for up to a week.
- Can I Freeze Pumpkin Snickerdoodles?
- Can I Freeze Pumpkin Snickerdoodles?
- These cookies are great for freezing. Once they’ve been rolled in cinnamon sugar, lay the dough balls out in one layer on a lined cookie sheet. Freeze until solid, then store in the freezer in an airtight container.
- How Do I Bake Frozen Pumpkin Snickerdoodles?
- How Do I Bake Frozen Pumpkin Snickerdoodles?
- To bake them from frozen, you’ll use the same oven temperature and a longer bake time. Keep an eye on them, and expect them to take at least 15 minutes to bake.
- Another option is to thaw the dough first, then bake as usual.
- Plan your cookie-making time by factoring in how long the dough will need to chill.
- Save any leftover cinnamon sugar by running it through a sifter or fine sieve. Then store it in an airtight container in your spice cabinet so you’ll always have it on hand.
- Don’t skip the pumpkin spice or the cinnamon sugar coating! Both are essential to the flavor and appearance of these tasty gems.
- If you don’t have a cookie scoop, no worries. You can use a regular tablespoon and estimate 2 tablespoons for each dough ball.
- Make sure you use pumpkin puree and not pumpkin pie filling when making these cookies.
Nutrition Information
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Serving
1cookie
Calories
134kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
68mg
(3%)
Potassium
58mg
(2%)
Fiber
0.5g
(2%)
Sugar
10g
(20%)
Vitamin A
701IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 68mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
171 reviews
Good
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