Pumpkin Snickerdoodle Cookies
I know some people groan when others try to "pumpkin", everything. Me?? I love it. The way I see it, I want to harness the brief season of the pumpkin and enjoy it as much as I can! Pumpkin Snickerdoodle Cookies are one of those ways my family enjoys pumpkin goodness.
For whatever reason, this summer my daughter Samantha decided in mid-July...a week after turning 14 that she wanted it to be fall.
I was like?? Wait, what?? Summer just started! We have a pool, fall means school, what about the beach...??? "She was like meh...I want Fall, I want thunderstorms and rain, I want to wear sweaters...."
Who IS this child?
By August 10th that girl was begging to go sweater shopping and to bake up pumpkin...anything.
I held out till August 25th and broke down and we made our first pumpkin bread of the year, then we moved on to experimenting with our Snickerdoodle recipe. Attempting to turn it into a Pumpkin Snickerdoodle recipe.
By September 30th this crazy girl will want Christmas music. Kidding (not kidding??). I can't keep up!
Why make these cookies?
- Classic Snickerdoodle with a pumpkin twist
- Easy recipe
- Embrace fall flavors
- Customize with the spices you choose to add in
Give these Pumpkin Snickerdoodles Cookies a try! We ended up making them two ways. As a flatter cookie with a chewy center AND as a more cake-like cookie with a crisp exterior.
The second way was the unanimous favorite (which is the recipe posted below). The hint of spice and pumpkin flavor with crispy edges and a soft chewy center were just what we hope for in this cookie.
Just look at that center!! I apologize in advance for anyone who eats one too many of these delicious cookies as Samantha & I did (so did my son!!)!
Ingredients
- flour
- cream of tartar
- baking soda
- salt
- nutmeg
- cinnamon
- butter
- sugar
- corn syrup
- pumpkin puree
- egg
- vanilla
If you love pumpkin...everything as I do, check out some of these:
The Original Pumpkin Pie (The Way The Pilgrims Made It)
Baked Cinnamon & Sugar Pumpkin Donuts
Enjoy!! XO Colleen
Pumpkin Snickerdoodle Cookies
Ingredients
- 2 ⅔ cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Pinch of salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 sticks 1 cup butter, room temperature
- 1 ¾ cups sugar
- 1 ½ TBS corn syrup
- ¾ cup pumpkin puree see note
- 1 egg
- 1 teaspoon vanilla
- Cinnamon Sugar Coating
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
- Dash nutmeg
Instructions
- In a medium bowl, combine flour, cream, baking soda, salt, nutmeg and cinnamon. Whisk to blend and then set it aside.
- Cream your butter and sugar in the bowl of your stand (or hand mixer). Add in the corn syrup, pumpkin puree, egg and vanilla and mix until blended.
- Cover and place in refrigerator for 30 minutes or up to 24 hours to allow to chill and let the flavors mingle.
- When ready to bake, preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper (or a silicone mat).
- In a small bowl, combine ¼ cup sugar, 1 ½ teaspoons cinnamon and a couple dashes of nutmeg, swirling to blend.
- Use a cookie scoop to scrape out full scoopfuls of the dough. One by one drop it into the small bowl of cinnamon & sugar and swirl the bowl around until dough is fully coated. Place it on your prepared baking sheet, allowing 2 inches between each.
- Dust dough with a pinch of additional sugar and bake for 11 minutes.
- Allow cookies to cool for 2 minutes and then transfer to a cooling rack to fully cool. Repeat.
- Once completely cool, store in a cookie jar or sealed container.
you’ve inspired me – these look incredible! And I’m all about ‘ easy’ recipes! Thank you!
These sound absolutely delicious! So...did you use the pie filling?
Thank you.