Pumpkin Snickerdoodles
Recipe from Two Peas and Their Pod
Soft Pumpkin Snickerdoodles made with real pumpkin, warm spices, and coated in cinnamon sugar. A cozy fall twist on a classic cookie.
Servings: 36 cookies
Calories: 128kcal
Ingredients
For the Cookies:
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
- Add the dry ingredients and mix until just combined. Don't over mix.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
- In a small bowl, whisk together granulated sugar and cinnamon. Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated.
- Place on prepared baking sheets, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Notes
How to Store & Freeze:
- After the pumpkin snickerdoodles are completely cooled, you can store them in an airtight container for up to 4 days on the counter. To keep the cookies super soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay extra soft!
- You can also freeze pumpkin snickerdoodles for up to 2 months in a freezer container or bag. Defrost before enjoying, or you can eat them frozen. I am always up for a frozen cookie.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg