Cookies

Pumpkin Snickerdoodle Cookies

The beloved, and classic, Snickerdoodle cookie is kicked up a pumpkin notch by adding pure pumpkin and pumpkin spice.  Snickerdoodles are good any time of year, and these Pumpkin Snickerdoodles are super soft full of Fall flavors.

When adding the pumpkin to these cookies, press the pure pumpkin in a tea towel or between several paper towels to get rid of extra moisture.  This will help the cookies so that they aren’t “cakey” and spread too much.

Roll the cookie dough balls in a sugar-pumpkin pie spice blend….

Pumpkin Snickerdoodle Cookies

Print Recipe
Serves: 30 Cooking Time: 12-minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup pure pumpkin, pressed to remove excess moisture
  • 1-1/3 cups white granulated sugar
  • 1 egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin spice extract (optional)
  • 1 tablespoon water
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 2 tablespoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup white granulated sugar
  • 1 teaspoon pumpkin pie spice

Instructions

1

Preheat oven to 375-degrees. Line two baking sheets with parchment paper and set aside. Place pure pumpkin in between a tea towel, or several paper towels, and gently press out the excess moisture.

2

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter at medium-high speed until light and creamy. Add the sugar and pure pumpkin to the butter and beat until the mixture is light and fluffy. Add the egg, vanilla extract, pumpkin spice extract and water to the butter-sugar mixture. Mix until combined.

3

Change the mixer speed to low and add the flour, cream of tartar, baking soda, cornstarch, pumpkin pie spice, nutmeg and salt to the bowl. Mix until ingredients are just incorporated. Remove the bowl from the mixer.

4

PREPARE TOPPING: In a small bowl, combine the sugar and pumpkin pie spice. Using a standard sized cookie scoop, scoop cookie dough balls. Roll each cookie dough ball into the pumpkin pie spice-sugar mixture and place cookies on prepared baking sheets.

5

Bake cookies, one cookie sheet at a time, in 375-degree oven for 12-minutes. Remove baked cookies from the oven. Let baked cookies set on the cookie sheet for several minutes before transferring cookies to a wire rack to finish cooling. Repeat process with second cookie sheet.

Notes

Store at room temperature in an airtight container.

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13 Comments

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    Kelsie | the itsy-bitsy kitchen
    September 26, 2019 at 8:59 AM

    I think the only way to improve a snickerdoodle is to add pumpkin. These sound delicious!

    • Reply
      Kelly
      September 29, 2019 at 1:11 PM

      Thanks Kelsie! XOXO

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    Amy
    September 26, 2019 at 5:40 PM

    We love snickerdoodles and we love pumpkin, so I think that this one is a keeper!

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      Kelly
      September 29, 2019 at 1:12 PM

      Thanks Amy!! This is definitely a keeper 🙂 XOXO

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    Dana
    September 18, 2024 at 10:16 PM

    I can’t wait to try a snickerdoodle with pumpkin! What an amazing idea!! These look absolutely delish, girl! Def making these soon! YUM 🙂

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