Snickerdoodles are one of the most popular cookies. They have a tangy taste with cinnamon flavor. They make a soft cookie.
Now add more spice and pumpkin and you get a delicious FALL cookie.
A few tips:
- Must use pumpkin puree, not pumpkin pie mix.
- Use only the yolk of the egg to create moisture in the cookie.
- You need to refrigerate for at least 30 minutes to be able to roll dough in balls.
- Use parchment paper to line the baking pan.
This recipe uses Cream of Tartar which helps the cookie to be soft and fluffy when baking.
You can store the cookies in a air-tight container for at least a week, or keep frozen until ready to thaw and enjoy.
Happy baking!
Here is what you need
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup pumpkin puree
For the cinnamon sugar coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make: See printable recipe below.
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined.
- Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- In a small mixing bowl, mix the sugar and cinnamon. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
- Bake for 10 to 13 minutes or until the cookies are set.
Pumpkin Snickerdoodles
Equipment
- baking pan
- Parchment paper
Ingredients
- 1 1/2 Cup all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/2 Cup unsalted butter (1 stick) softened
- 1/2 Cup granulated sugar
- 1/4 Cup light brown sugar
- 1 large egg (will only use egg yolk)
- 1 tsp pure vanilla extract
- 1/4 Cup pumpkin pure
- Cinnamon Topping - 2 tbsp sugar & 1 tsp cinnamon
Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
