Pumpkin Snickerdoodle Cookies Recipe
Sink your teeth into a soft, delicious snickerdoodle cookie that’s flavored with pumpkin spices. This fall inspired pumpkin snickerdoodle cookie recipe has just the right amount of pumpkin spice and flavor and is sure to bring smiles to everyone’s faces.
Servings: 12 Large Cookies
Calories:
Ingredients
Pumpkin Snickerdoodles
- 1 cup unsalted butter cold from fridge or room temperature
- ¾ cup sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- ½ cup canned pumpkin puree
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cinnamon Sugar Mixture
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375 degrees and lightly grease or line a baking sheet with parchment paper.
- In a large bowl cream together butter and sugars.
- Add vanilla and pumpkin and mix well.
- Add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt mand nutmeg,and mix until combined and there are no more streaks of flour.
- Use large cookie scoop (¼ cup) to make cookies and scoop onto a baking sheet. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet. I like to put all the scoops on baking sheet and place in fridge while the oven is preheating and make the cinnamon sugar mix.
- In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
- Thick Cookie Tip: Place and shape the dough balls so they are taller than wider to keep cookies from spreading, for extra thick cookies!
- Bake for 12-14 minutes. (If you like soft and chewy, under bake cookies a bit, as they will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Video
Notes
- Store at room temperature in an airtight container up to 5 days.
- Cookies will freeze well – Just simply wrap tightly with plastic wrap and store in airtight container in the freezer up to 2 months. Let them thaw for a few hours on the countertop before serving.