Pumpkin Snickerdoodle Cookies
User Reviews
4.3
Pumpkin Snickerdoodle Cookies
Description
Pumpkin Snickerdoodle Cookies combine a blend of all-purpose flour, pumpkin pie spice, cinnamon, cream of tartar, and pumpkin puree to produce a dough that is gently spiced and moist. After mixing the wet and dry ingredients, chilling the sticky dough enhances the flavors. The cookies are rolled in a cinnamon sugar mixture before baking at 350°F, giving them a slightly crisp exterior with a tender interior. The pumpkin adds moisture and subtle sweetness, complementing the traditional snickerdoodle tang from cream of tartar.
The resultant cookie is chewy with crisp edges and a cinnamon sugar coating that adds texture and a warm, sweet spice. This combination creates a cookie that is satisfying without being overly dense. It’s suitable for enjoying as a seasonal treat, especially in cooler weather.
These cookies are typically served at room temperature, making them convenient for gatherings or lunchboxes. The recipe incorporates classic snickerdoodle methods with the unique addition of pumpkin puree, resulting in a recipe well-suited for fall baking.
For best results, chilling the dough for 24 to 48 hours is recommended to enhance flavor depth. The cinnamon sugar coating is essential to achieving the signature snickerdoodle taste and appearance. Pumpkin puree is required rather than pumpkin pie filling to avoid unwanted sweetness and texture changes.
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 butter at room temperature, unsalted
- 1 cup sugar granulated white
- ½ cup light brown sugar
- 2 egg room temperature
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree
Cinnamon Sugar
- ¼ cup sugar granulated white
- 1 tsp ground cinnamon
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
- Store baked cookies at room temperature in an airtight container for up to one week to maintain freshness.
- To freeze, shape dough balls coated in cinnamon sugar, freeze on a lined sheet until solid, then store in an airtight container.
- Bake frozen dough at 350°F for about 15 minutes or longer until done, or thaw before baking as usual.
- Preserve leftover cinnamon sugar by sifting it and storing in an airtight container for future use.
- Use pumpkin puree only—not pie filling—for best texture and flavor in the dough.
- If you don’t have a cookie scoop, estimate about 2 tablespoons per dough ball when shaping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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