Soft pumpkin snickerdoodles cookies recipe that is easy to throw together and tastes amazing. Soft and chewy with a slightly crispy top.
I was looking for a new pumpkin cookie recipe to try out, and stumbled upon pumpkin snickerdoodles. I did not know these even existed until a few days ago.
Usually when I want pumpkin cookies at the beginning of Fall, I make my go to recipe, pumpkin chocolate chip cookies, but I wanted a different taste this time.
I had all of the ingredients needed for pumpkin snickerdoodles, so decided to give it a shot. Turns out pumpkin dough rolled in cinnamon, sugar and pumpkin spice, is most definitely a good idea. Duh. How did I not think of this earlier?
These are soft and chewy pumpkin snickerdoodles with a slightly crispy top.
Tips for these pumpkin spice snickerdoodles:
- Definitely chill the dough for two hours. It is much easier to roll into dough balls once is hardened a bit in the fridge.
- Cook the cookies until they are slightly browned on the edges and a touch crispy on top.
- After cooling for a few minutes on baking sheet, move the cookies to a wire rack for at least ten minutes to give them time to settle.
I love cookies that are soft, chewy and taste great with a cup of tea or a cold glass of milk. These fit the bill, plus, they're perfect for Fall.
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Soft pumpkin snickerdoodles cookies recipe that is easy to throw together and tastes amazing.
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp fine sea salt
- 1 tsp pumpkin pie spice
Sugar Spice Mixture to Roll Dough Balls in
- ½ cup granulated sugar
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
In stand mixer, cream butter and sugar together until smooth (a couple minutes). Scrape down the mixing bowl as needed to ensure ingredients are thoroughly incorporated.
In separate large bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, pumpkin pie spice, and ground cinnamon.
Add dry mixture to butter mixture in three additions. Mix on low speed (the stir option on a Kitchenmaid stand mixer) until there are no dry streaks of flour.
Cover the dough and chill in the refrigerator for at least 2 hours until the dough his firm.
Preheat your oven to 350 degrees. Line the baking sheets with parchment paper.
In a small bowl, whisk together the ingredients for the sugar spice mixture and set aside. Use a 1 ½ tablespoon cookie scoop to create dough balls. To create dough balls, use both hands to form the ball of dough.
Roll the cookie dough balls in the sugar/spice mixture until fully coated. Place the cookie balls on the prepared baking sheet approximately 2 inches apart.
Using the bottom of a small glass, press down lightly on the top of the cookie dough balls, to create a flatter cookie. Enjoy!!