Pumpkin Snickerdoodles

A few days ago I picked up a new cookie jar.  But, not just any cookie jar.  An owl cookie jar!! It’s probably one of the cutest things I’ve ever seen!! Not only will it be great during the Fall season, but it’s gonna look adorable in my kitchen all year round!

So to fill my cookie jar, I needed an awesome Fall cookie!  I’ve been craving snickerdoodles for a while now… something about the bite they have and that cinnamon on the outside that I just can’t get enough of.  BUT… it’s Fall so I suppose I should add some pumpkin to the recipe too, right?!!  So yup… that’s what I did.  Pumpkin Snickerdoodles.

I did a little research and read a bunch of other recipes and the comments on them for this cookie on some of my favorite blogs.   Most other people who said they made these cookies said they were a little dull in the pumpkin flavor and too cake/muffin like…  but overall were really super yummy.  So, I set out to make mine heavy on the pumpkin flavor and more chewy like a cookie, not a muffin.

I took my go-to snickerdoodle recipe and tweaked it to accommodate the extra moisture of the pumpkin and added some spices to bring out the pumpkin flavor in the topping.  I think they turned out spectacular! A must-make every Fall!

Let me know how they turn out for you!!!

Enjoy!

5 from 1 reviews
Pumpkin Snickerdoodles
 
Prep time
Cook time
Total time
 
The perfect soft & chewy, spiced pumpkin snickerdoodle cookie.
Serves: 4-5 dozen cookies
Ingredients
Cookies
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (2 sticks) unsalted butter, slightly softened but not quite to room temp
  • 1½ cup sugar
  • ½ cup brown sugar, lightly packed
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Topping
  • ⅓ cup sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ¾ tsp ground allspice
Instructions
  1. Sift together the flour, cream of tartar, baking soda and salt in a medium bowl.
  2. In the bowl of a stand mixer, cream together the butter and sugars on high until incorporated.
  3. One at time, add the eggs, mixing after each addition. Scrape the sides of the bowl. Beat on high 2-3 minutes.
  4. Mix in the vanilla and pumpkin. Beat on high for 1 minute.
  5. Add the flour mixture and mix on medium speed until combined. Scrape the sides of the bowl and mix 30 seconds.
  6. Cover and freeze for at least an hour or until the dough firms... or until ready to make cookies. NOTE: This batter is very sticky and it works so much easier when you have firm dough to roll the balls.
  7. Preheat oven to 400 F degrees. Line cookie sheets with parchment paper.
  8. Prepare the topping by whisking together all ingredients in a small bowl.
  9. Drop 1in balls of dough into the sugar. Roll ball around until completely covered. Place on a cookie sheet. 12 balls per sheet. Freeze unused dough between batches.
  10. Bake on the center rack for 10 minutes.
  11. Allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Comments

  1. 7

    Tina says

    I made these. I used pureed pumpkin rather than canned just b/c I had it on hand. They are good but they were very cakey. Not sure what I did wrong.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: