Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles – Two of the worlds best cookies in one! Soft and tender and deliciously flavorful!
Pumpkin cookies meet snickerdoodles and they are out of this world delicious! You are going to want to eat all the cookies. It makes a big batch though, so I suppose you can share.
Pumpkin Snickerdoodle Cookies
A few months ago I mentioned I had a new favorite fall cookie—these Pumpkin Oat Chocolate Chip Cookies. Well, now I have two favorite fall cookies. I seriously could not resist these! They are soft and chewy and full of all those delicious pumpkin pie spices. And when they are finished off with that light cinnamon sugar coating that gets lightly crispy as they bake to perfection, you really will just fall in love.
I made three batches in three days so I could tweak them just how I wanted them to be so I hope you love these as much as I do! I think they’re practically perfect. Be prepared for friends and family to ask you to bring them to every fall gathering from now on!
Try using colored sugar if you’d like to make these more festive! Think purple and green for Halloween, red and green for Christmas!
Perfect Occasions for Pumpkin Snickerdoodles
These pumpkin snickerdoodles are fantastic for almost every fall or winter occasion. Consider making them for:
- Halloween parties
- Football Sundays
- Christmas cookie swaps
- Neighbor gifts
- Thanksgiving
- Christmas parties
Other Pumpkin Recipes to Try
- Starbucks Pumpkin Scones
- Easy Canned Pumpkin Soup
- Mini Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting
Follow Cooking Classy
Pumpkin Snickerdoodles
Ingredients
- 3 cups (384g) all-purpose flour (spoon and level to measure)
- 1 1/2 Tbsp (11g) cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground cloves or allspice
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter, at room temperature (reduce salt to 1/4 tsp if using salted butter)
- 1 large egg yolk
- 3/4 cup canned pumpkin (not pie filling)
- 1 1/2 tsp vanilla extract
For rolling
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
- Mix in egg yolk, then mix in pumpkin and vanilla extract. scrape down bowl.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined.
- Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
- Preheat oven to 350 degrees during last 15 minutes of refrigeration.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
- Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
- Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
