Pumpkin snickerdoodles are a fun way to add a taste of fall to an old favorite cookie. This is an easy cookie recipe that uses homemade or canned pumpkin puree. The dough does need to firm up in the fridge for an hour so you can come back at any time to finish up your delicious fall treat.
Snickerdoodles are one of my favorite cookies. Don’t get me wrong, chocolate chip cookies are still the best right out of the oven, but I love that snickerdoodles have a depth of flavor that isn’t overly sweet. Adding pumpkin puree to make these Pumpkin Snickerdoodles is kind of a brilliant revelation. It’s the perfect way to make an old standard new!
This Pumpkin Snickerdoodle recipe is pretty straight forward and easy. I made the dough after breakfast and then left it in the fridge until after lunch. I did learn not to flatten your dough too much or the cookies are kind of flat. The Pumpkin Snickerdoodles got better as they sat and the flavors melded together. I stored them in an air tight container for about a week and they tasted better every day!
I’m thinking these would make an awesome treat if made some pumpkin ice cream or let the kids make some ice cream in a bag. Put the ice cream between two cookies to make a sandwich and then drizzle with homemade caramel sauce.
- 1 cup butter, softened
- 1 cup sugar or sucanat
- ½ cup packed brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3¾ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- For Rolling:
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- Put butter in the bowl of stand mixer and let sit to soften.
- In a medium bowl combine flour, baking powder, salt, and spices. Whisk to combine. Set aside.
- Add brown and white sugar to butter in stand mixer bowl. Beat until light and fluffy, about 5 minutes.
- Add egg, vanilla and pumpkin to butter/sugar mixture. Mix to combine.
- Add flour mixture to butter mixture, 1 cup at a time, mixing to thoroughly combine between each addition.
- Once all flour is used up, cover bowl and refrigerate for at least an hour, until dough is firm or you are ready to bake the cookies.
- To Bake:
- Pre-heat oven to 350 degrees.
- Combine ½ cup sugar and 1 teaspoon cinnamon in a small bowl.
- Scoop out cookies in to 1″ balls (I used a 2 teaspoon cookie scoop).
- Roll cookies in sugar/cinnamon mixture.
- Slightly flatten cookies with your hand — just a bit.
- Bake cookies on a parchment lined sheet for at least 10 minutes. Mine took 15 or more and my oven runs hot. Bake just until cookie has risen and begins to set down.
- Let cookies rest on cookie sheet for 5 minutes before removing.
Recipe very slightly adapted from 5 Minutes For Mom.