Pumpkin Snickerdoodles
User Reviews
4.7
108 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
12 hrs
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Total Time
12 hrs 43 mins
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Servings
30 cookies
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Course
Dessert, Baked Goods
Pumpkin Snickerdoodles
Report
These chewy pumpkin snickerdoodles are a delightful fall take on the classic snickerdoodle cookie. Flavored with pumpkin puree and pumpkin pie spice, these cookies are so good that you’ll want to make them year round.
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Ingredients
- ¾ cup unsalted butter softened
- 1 cup lightly packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
For the spiced sugar:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, 3-4 minutes. Add the egg, pumpkin puree, and vanilla and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
- Gradually add dry mixture to the wet ingredients and mix until just combined. Cover and chill for 12-24 hours.
- When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl, mix together the 1/2 cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice.
- Use a medium cookie scoop (1.25-1.5 tablespoons) to scoop the dough into balls, rolling each in the spiced sugar mixture.
- Place the dough balls onto the prepared baking sheet 2 inches apart. Bake for 12-13 minutes, until barely golden and puffed. Cookies will deflate and and take on the characteristic snickerdoodle crinkles as they cool.
- Let cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to finish cooling.
Notes
- Cookies can be baked before the 12-hour chilling mark, but they are much better if you wait. Your patience will be worth it!
- Helpful resources:
- Make sure you know how to measure flour correctly before starting. This will help your cookies turn out perfect every time.
- Make sure you purchase pure pumpkin puree for this recipe, not pumpkin pie filling.
- If you forget to set your butter out to soften ahead of time, check out my tips for how to soften butter quickly.
- If your brown sugar hardened in the pantry, I have a few tricks for softening brown sugar. You can also whip up a simple brown sugar substitute if you run out.
- Before you start mixing the dough, make sure you know the basics of how to cream butter and sugar correctly.
Genuine Reviews
User Reviews
Overall Rating
4.7
108 reviews
Excellent
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