Pumpkin Snickerdoodles
Pumpkin snickerdoodles are a fall twist on a classic cookie recipe. The cookies are soft and flavored with pumpkin puree, fall spices and are the perfect treat for the fall season.
I’ve been waiting to make these pumpkin snickerdoodles for a year after I saw several recipes last fall. I supposed I could have made them sooner, but I can’t really get excited about pumpkin spice until the fall season. Now that it’s here I am ready to kick off my pumpkin baking craze starting with these cookies.
These are similar to classic snickerdoodles but made with pumpkin puree and fall spices. They’re just as easy to make and I love how they come out with a light orange color. They’re delicious, too. The batch disappeared within two days.
Ingredients
- Softened salted butter
- Granulated sugar
- Light brown sugar
- Pumpkin puree (not pumpkin pie filling!)
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
Cream the butter until light and fluffy. Add both sugars and the pumpkin puree and beat well to combine. Add the egg and vanilla and stir to combine, scraping down the sides of the bowl as you stir.
In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. Add this mixture to the wet ingredients in batches, stirring to combine before adding more. Chill the dough for at least 30 minutes so it can firm up.
While the dough chills, mix granulated sugar, cinnamon, ginger, and allspice in a bowl. This will be the coating for the cookies.
Scoop the dough to make balls and then roll each in the sugar and spices, coating it evenly on all sides. Place the dough balls on a baking sheet about two inches apart. Flatten each one with the bottom of a glass.
Bake the cookies for 10 to 14 minutes. Cool them on the baking sheet for a few minutes before transferring them to a wire rack.
How to Store the Cookies
One thing I like about this recipe is that you can make a whole batch at once or freeze the dough for later. If you want to freeze the dough, scoop and form the balls and place them on a baking sheet. Freeze them for 30 minutes and then transfer them to a freezer-safe container or bag. You can bake them later at the same temperature, but you will need to add a few minutes to the bake time.
Baked cookies will last for three to four days at room temperature. Just keep them in an airtight container. Or you can freeze the baked cookies for up to three months. Just keep them in a freezer-safe container.
This recipe is definitely a keeper and I’m already planning to make them again before fall is over. You might like to try some of these other recipes, too:
Pumpkin Snickerdoodles
Ingredients
For the Cookies
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup granulated white sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
For the Coating
- 1/2 cup granulated white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
Instructions
- In a large bowl cream the butter until light and fluffy. Add the white sugar, brown sugar, and pumpkin and beat until well combined. Add the egg and vanilla and stir to combine. Be sure to scrape down the sides of the bowl to ensure all of the ingredients are combined.
- In a medium-sized bowl, whisk the flour, baking powder, salt, and cinnamon. Add the dry ingredients in small batches to the butter mixture and stir to combine before adding more. Chill the dough for at least 30 minutes to allow it to firm up.
- Preheat the oven to 350°F. Line cookie sheets with parchment paper. In a small bowl, mix together all of the ingredients for the coating.
- Scoop approximately 1 1/2 tablespoons of dough for each cookie. You can also use a medium-sized cookie scoop. Roll the dough into balls and then roll each ball in the coating. Place the dough balls two inches apart on the cookie sheets. Flatten the cookies with the bottom of a glass that’s been dipped in the sugar mixture.
- Bake the cookies for 10 to 14 minutes or until they are slightly firm. Cool the cookies on the baking sheet for a few minutes before transferring to baking racks to cool completely. Store the cooled cookies in an airtight container.
Yeah, I don’t mind if someone has altered it quite a bit to make it their own- that’s expected, but word for word is kind of a bummer when you put a lot of work into making it your own recipe. That’s kinda the general rule in the blog world 🙂 Thanks for adding the link instead.
Hi There, Just a friendly reminder that if you use a recipe from my website database, I’d appreciate if you’d just link to it rather than reprint my recipes on your site. Thanks a bunch.
Sorry, I didn’t know that you don’t like reprinting of recipes, since every blogger has a different view. I’ve gone ahead and removed the recipe. I often make some changes to the original recipe, so then I rewrite the entire recipe with my modifications, but I noticed that I didn’t make any changes to yours.
Pingback: 10 Weeks of Cookies… Starting with Pumpkin Snickerdoodles | The Happy Tummy: A collection of recipes, pictures, and helpful cooking tips
Orange cookies! How cute!
I love how they stay orange inside! Most pumpkin things turn brown.
found your blog through foodgawker. just made these. they are fantastic. the pumpkin flavor is subtle but delightful. They are buttery and soft. I made them Gluten Free using a GF flour blend, but kept everything else the same. My whole family loves them! Thanks for the recipe.
So happy to hear you enjoyed these and that you were able to make them glutenfree!
Snickerdoodles – meh. PUMPKIN snickerdoodles – now we’re talking! They look great!
I agree. I usually don’t make regular snickerdoodles, but adding pumpkin totally makes these better!
Pingback: Tweets that mention Pumpkin Snickerdoodles | Kirbie Cravings -- Topsy.com
ah! these look so good, can’t wait to make them!
I hope you like them!
I love how orangy it is inside too! 🙂 never had snickerdoodles before…guess they don’t sell them here so maybe i should give this a go when i get me some pumpkins! hehe.
I think snickerdoodles is a very American-type cookie. But it works well with pumpkin because of all the spices.