I loooove snickerdoodles. I mean, I really love snickerdoodles. They’re probably my favorite Christmas cookie ever so y’all know that as soon as I saw a pumpkin version, I had to give it a go.
There’s nothing I didn’t love about this cookie. It was soft on the inside with just a slight pumpkin flavor and then crispy on the outside from the cinnamon sugar mixture. Perfection, I tell you. Perfection.
I do suggest you double the recipe because these will go fast!
Pumpkin Snickerdoodles
For the cookies:
- 1 cup 2 sticks salted butter, at room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the cinnamon sugar:
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
- In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
- Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
- Remove cookie dough from refrigerator. Use a medium cookie scoop (1 ½ Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
- Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
esther says
made these today… they are delish!!
Lisa says
I made these over the weekend, with only 1 adjustment. I used 2 cups all-purpose flour and 1 3/4 cup whole wheat pastry flour. They were absolutely wonderful! The pumpkin flavor is subtle and the texture is cakier than my usual snickerdoodles, but everyone loved them. I will definitely bake them again.
Lori @ RecipeGirl says
Did you like these as is? There are so many people who commented that they thought they needed messing with to taste better. I like them as written, but I’d like to try them w/ pumpkin pie filling too… to see if that nets a better result.
amanda says
Yeah, I enjoyed them as is. They were a little cakier than normal snickerdoodles but I’m at 6000 feet above sea level so that may have just been the elevation messing with me.Pumpkin pie filling would be fun to try though!
Tracey says
I made these last week too and really enjoyed them despite the fact that I seriously underbaked them – ooops!
Chris @ TheKeenanCookBook says
Snickerdoodles are one of my favorite cookies too – love the inclusion of pumpkin. Very seasonal. Yum!
Joanne says
I am SUCH a huge snickerdoodle fan…anything with cinnamon actually. I’ve seen these around and have been meaning to make them! Yours look great.
Rachel @ Not Rachael Ray says
Oh yum. Might have to make these this week!
Julie @ juliechiou [dot] com says
mmmm!! i made these a while back too!! so good!! glad you were able to make these in time for halloween! i loved how super soft they were from the pumpkin! :)