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Pumpkin Snickerdoodles Recipe

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4 from 14 reviews

These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with warm pumpkin pie spice and pumpkin puree for a soft, chewy texture and autumnal flavor. Perfect for cozy fall days, these cookies balance the sweet spices with a tender pumpkin-rich dough, rolled in spiced sugar and baked to perfection.

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder

Spiced Sugar

  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice

Instructions

  1. Prepare the dough mixture: In a medium bowl, whisk together the melted butter, light brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
  2. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, kosher salt, and baking powder, ensuring even distribution of the leavening agents and spices.
  3. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet pumpkin mixture, stirring until all the dry ingredients are fully incorporated and form a cohesive dough. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the dough to firm up and flavors to meld.
  4. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
  5. Make the spiced sugar coating: In a small bowl, combine granulated sugar and pumpkin pie spice, mixing thoroughly to create the coating mixture.
  6. Shape and coat cookies: Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons each. Roll each dough ball in the spiced sugar until well coated, then place the coated balls on the prepared baking sheets with at least 2 inches of space between them to allow for spreading.
  7. Bake the cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they puff up, the edges are set, and the tops begin to crack slightly, indicating doneness.
  8. Cool cookies: Allow the baked cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, approximately 30 minutes before serving.

Notes

  • Refrigerating the dough is essential for the cookies to hold their shape and develop the flavors.
  • For best results, use fresh pumpkin pie spice or homemade blend for maximum flavor intensity.
  • Be careful not to overbake; cookies should be soft and slightly cracked on top.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.

Find it online: https://lauracooks.com/pumpkin-snickerdoodles-recipe/