Pumpkin Snickerdoodle Cookies – pumpkin cookie meets snickerdoodle cookie. These soft and chewy snickerdoodle cookies are packed with pumpkin flavor and coated in a pumpkin spice sugar coating for the perfect fall cookie.
Pumpkin Snickerdoodle Cookies
Fall time means a great blend of spices. These Pumpkin Snickerdoodle Cookies combine the great texture and flavor of sickerdoodles with the well loved flavors and spices of fall.
When the fall comes I am all about everything pumpkin and pumpkin spice. I count down the days during the summer until it is acceptable to start making all things pumpkin and then it is on in our house! We make pumpkin everything as often as we can and enjoy every minute of it.
Easy Pumpkin Recipes
- Pumpkin Gingersnap cookies
- Pumpkin French Toast
- Crustless pumpkin Pie
- Pumpkin Pie From Scratch
- Banana Pumpkin Bread
- Pumpkin Pasta Sauce
- Fluffy Pumpkin Chocolate chip pancakes
- Pumpkin Muffins
Tips for Making this recipe
Homemade or canned pumpkin. I personally like to use homemade pumpkin puree when making these Pumpkin Snickerdoodles Cookies, however if you are looking for quick and easy you can totally use a can of pumpkin.
Homemade or store bought pumpkin spice. You can use store bought or homemade pumpkin spice seasoning when you are making these cookies.
Line the cookie sheets. I suggest that whenever you are making cookies you use silpats, you line your cookie sheet with them.
Don’t skip on the chill time. The butter is softened to make the cookies and then whipped, you need to be sure to chill the cookie dough for long enough time for the butter to re solidify before baking or you will end up with a runny cookie mess. At a minimum the cookie dough needs to chill for one hour, however you can chill it for as long as 48 hours. The longer the dough is chilled the more flavorful the cookies are.
Measure the ingredients properly. The biggest thing to have exact is the flour. To much flour will give you a cake like cookie instead of a soft and chewy cookie. When you are measuring the flour instead of scooping it with your measuring cup from the bag, use a spoon and scoop the flour into the measuring cup until slightly overfull. Then take a butter knife and scrape and flatten the flour to be even with the measuring cup.
Can I freeze the Cookie Dough?
Freezing the cookie dough is a great way to have it on hand for whenever you want to make some cookies.
How to Store
Cool the cookies completely and then store in an airtight container with a piece of bread in with them at room temperature. The cookies will remain soft and the bread will get hard. The cookie will keep for 3-4 days.
Pumpkin Snickerdoodle cookies can be frozen for up to one month in an airtight container or a plastic zip close freezer bag.
Pumpkin Snickerdoodles Cookies Ingredients
- All-purpose flour
- baking powder
- salt
- pumpkin spice
- unsalted butter, at room temperature
- granulated white sugar
- light brown sugar
- pumpkin puree
- egg
- vanilla extract
How to Make Pumpkin Snickerdoodles Cookies
Mix the dry ingredients in one bowl.
Mix the wet ingredients in another bowl.
Combine the wet and dry ingredients together JUST until combined. Do NOT over mix.
Chill the snickerdoodle cookie dough.
Roll the dough into balls and coat with pumpkin spice sugar coating.
Bake and let cool.
Easy Pumpkin Dessert Recipes
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Rice Krispie Treats
- Easy Pumpkin Spice Cake
- Pumpkin Pudding Parfait
- Homemade Pumpkin Pie
- Pumpkin Swirl Brownies
Pumpkin Snickerdoodle Cookies
Ingredients
Pumpkin Snickerdoodles Cookies Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoon vanilla extract
Pumpkin Spice and Sugar Cookie coating
- ½ cup granulated sugar
- 1 ½ tsp pumpkin spice
Instructions
- Remove butter from the fridge and bring to room temperature.
- In a medium bowl, combine 3 3/4th cup flour, 1.5 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin spice. Whisk to blend and set aside.
- In the bowl of an electric mixer, beat together the butter and 1 cup granulated white sugar, and ½ cup light brown sugar on medium-high speed until light and fluffy, 2-3 minutes.
- Blend in the 3/4 cup pumpkin puree.
- Once pumpkin is well mixed in add the egg and vanilla extract and mix until incorporated.
- With the mixer on low speed add in the dry ingredients and mix just until incorporated.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350˚ F.
- Line baking sheets with silicone baking mats or parchment paper.
- Combine the sugar and pumpkin spice for the coating in a bowl and mix to blend.
- Scoop the dough and roll into a ball.
- Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.
- Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
- Press the balls down and sprinkle the sugar mixture on top.
- Bake the cookies for 10-12 minutes, or until just set and baked through.
- Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough.
Nutrition
Joanne says
Thanks so much for the BIG PIN IT button, so tired of looking high and low for the pin it button on other sites!
MidgetMomma says
you are very welcome! I feel the same way and I like things to be easily found 🙂