Pumpkin Snickerdoodles

Pumpkin Snickerdoodles: Packed with pumpkin and cinnamon sugar flavors, these soft and chewy cookies are the perfect addition to your holiday treat rotation!

Looking for more Fall treats? Try this Pumpkin Caramel Dump Cake or these Sweet and Salty Kettle Corn Cookies!

Fall is almost upon us. For me, the rare native Floridian, I crave Fall and everything about it. The humidity starts to dissipate and air has a slight chill. I cannot wait. So to help me along in my quest to will Fall a little quicker, I made these Pumpkin Snickerdoodles! Rick has dubbed them “the best cookie I ever had.” That is a pretty big statement from the World’s Foremost Cookie Expert. I’ve honestly never seen him devour cookies so fast!

Don’t miss out these delicious dessert recipes: Oreo Mug Cake, Banana Chocolate Chip Bars, Fluffernutter Cookie Bars

Ingredients

• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon
• Vanilla extract
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Pumpkin purée – not Pumpkin Pie filling
• Egg

How to make Pumpkin Snickerdoodle Cookies

Whisk together dry ingredients and set aside – this allows for a more even distribution of spices into the cookie dough

Cream together butter and sugars until light and fluffy. Add purée and mix until all the pumpkin is thoroughly incorporated.

Add egg. Once egg is mixed into cookie dough, add vanilla and mix well.

Next, gradually add dry ingredients to pumpkin mixture and mix until just combined.

Then (and this is a VERY important step!), chill the dough for at least 30 minutes before baking. I typically let the dough rest in the fridge for a minimum of 4 hours and up to 48 hours depending on the time I have. This serves a few purposes. It keeps the Pumpkin Snickerdoodle dough cold and prevents excessive spread while baking, it gives time for the spices to meld together, and finally the longer you have (think up to 2 days) the chewier your cookie. If you plan far enough in advance and can stand opening your fridge to the best cinnamon-y smell, I really suggest letting the dough rest for a couple of days. They’re the best! I wrap mine up in plastic wrap to allow the dough to be more compact and have less air infiltrate the process (as shown below).

Once the dough has chilled, combine the cinnamon and sugar in a bowl or on a plate. Using a tablespoon or cookie scoop, roll the dough into a ball and toss in the cinnamon sugar mixture.

Bake at 350*F for 10 minutes. Once the cookies are done baking, bang the cookie sheet on the counter a few time to help release any excess air pockets and create those trademark Snickerdoodle ripples!

Pumpkin Snickerdoodle Tips & Tricks

• Make sure that you are using Pumpkin Purée and not pumpkin pie filling
• You can add up to another two teaspoons of pumpkin pie spice to the dough for a more intense pumpkin flavor – you can also add 1/2 to 1 teaspoon of pumpkin pie spice to the Cinnamon Sugar mixture before you bake – YUM
• I really cannot stress the importance of chilling the Pumpkin Snickerdoodle dough. I know it’s a huge bummer to have to wait hours or even a couple days to make these insanely delicious cookies, but, I promise it makes the cookies that much better!
• If you prefer to not use the egg or have an egg allergy, you can eliminate it, as the pumpkin purée will act like the egg in this recipe – it will create a thinner cookie, but just as tasty.
• When measuring flour, I suggest the scoop and sweep method. This means using a spoon to fill the measuring cup and using the back of a knife or other handle to sweep off the excess flour.
• Remember to tamp down the baking sheet on the counter after baking to release excess air pocket and create those ripples we all love so much.

Can I freeze these cookies?

Yes you can! You can freeze the dough for up to 3 months – just make sure it is tightly packed and wrapped in plastic wrap and stored in an air tight container or freezer bag with all the air squeezed out of it.

These Pumpkin Snickerdoodle Cookies can be stored in an air tight container on the countertop for up to 5 days. The baked cookies can be frozen for up to a month!

Recipe Variations

There are a couple of great additions to this recipe!

If you are looking to add a little bit of chocolate, feel free to add 1 cup of white chocolate chips to the dough before chilling

You can also add a cup of cinnamon baking chips to the dough for an extra bit of spice

Caramel baking bits are also a fun addition to these Pumpkin Snickerdoodles!

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