The beloved, and classic, Snickerdoodle cookie is kicked up a pumpkin notch by adding pure pumpkin and pumpkin spice. Snickerdoodles are good any time of year, and these Pumpkin Snickerdoodles are the perfect way to celebrate Fall. So get the fireplace going, throw on that cozy sweater and lets get baking!
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
These cookies are so soft. So pillowy. And perfectly pumpkin-y spiced. Pumpkin-y? Can that be a new word please?! Anyways. these Snickerdoodles are simple to make and do not require any chilling before baking (score!!). Cookie dough chilling in the fridge can be dangerous for me. For some reason around 9PM, I hear it calling my name. Asking me to take just one taste….and then before you know it, a huge chunk of cookie dough has disappeared. Strange how that happens. Luckily I am out of the danger zone with these cookies. Once they are baked, I quickly spread the love by sharing them with friends and family.
These Snickerdoodles include your standard ingredients…Dixie Crystals Pure Cane Sugar being my sugar of choice in these cookies! When adding the pumpkin to these cookies, press the pure pumpkin in a tea towel or between several paper towels to get rid of extra moisture. This will help the cookies so that they aren’t “cakey” and spread too much.
Mmmm cookie dough….
Roll the cookie dough balls in a sugar-pumpkin pie spice blend….
Pumpkin Snickerdoodle Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup pure pumpkin, pressed to remove excess moisture
- 1-1/3 cups white granulated sugar (I used Dixie Crystals)
- 1 egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin spice extract (optional)
- 1 tablespoon water
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- TOPPING:
- 1/4 cup white granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preheat oven to 375-degrees. Line two baking sheets with parchment paper and set aside. Place pure pumpkin in between a tea towel, or several paper towels, and gently press out the excess moisture.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter at medium-high speed until light and creamy. Add the sugar and pure pumpkin to the butter and beat until the mixture is light and fluffy. Add the egg, vanilla extract, pumpkin spice extract and water to the butter-sugar mixture. Mix until combined.
Change the mixer speed to low and add the flour, cream of tartar, baking soda, cornstarch, pumpkin pie spice, nutmeg and salt to the bowl. Mix until ingredients are just incorporated. Remove the bowl from the mixer.
PREPARE TOPPING: In a small bowl, combine the sugar and pumpkin pie spice. Using a standard sized cookie scoop, scoop cookie dough balls. Roll each cookie dough ball into the pumpkin pie spice-sugar mixture and place cookies on prepared baking sheets.
Bake cookies, one cookie sheet at a time, in 375-degree oven for 12-minutes. Remove baked cookies from the oven. Let baked cookies set on the cookie sheet for several minutes before transferring cookies to a wire rack to finish cooling. Repeat process with second cookie sheet.
Notes
Store at room temperature in an airtight container.
XOXO,
Kelly
12 Comments
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Kelsie | the itsy-bitsy kitchen
September 26, 2019 at 8:59 AMI think the only way to improve a snickerdoodle is to add pumpkin. These sound delicious!
Kelly
September 29, 2019 at 1:11 PMThanks Kelsie! XOXO
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Amy
September 26, 2019 at 5:40 PMWe love snickerdoodles and we love pumpkin, so I think that this one is a keeper!
Kelly
September 29, 2019 at 1:12 PMThanks Amy!! This is definitely a keeper 🙂 XOXO
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