Pumpkin Snickerdoodles – your favorite Snickerdoodle cookie packed with pumpkin flavor and fall spices. Just look at that texture – soft and chewy – so good!
I used the Cook’s Illustrated Snickerdoodle recipe, but added pumpkin and fall spices to dough. With the addition of the pumpkin, you do need to chill the dough, a minimum of 1 hour, preferably overnight. Once chilled, preheat the oven and roll balls of the dough in the cinnamon-sugar mixture.
Fresh fall cookies from the oven! Pumpkin, pumpkin pie spice and cinnamon make these cookie irrestible!
Fall is a great time to bake! All the spices and fall flavors fill your home with such a wonderful aroma!
Pumpkin Snickerdoodles are a tasty snack! Grab a big glass of milk, or a cup of tea, relax and enjoy!
Wrap up a few to share! Happy Fall!
Pumpkin Snickerdoodles
Ingredients
Cookies
- 2 1/2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 8 tablespoons unsalted butter, softened
- 8 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup pumpkin puree
Coating
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
Cookies
- Whisk flour, cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon.
- Using a stand mixer, beat the butter, shortening, 3/4 cup granulated sugar and 3/4 cup brown sugar on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time until incorporated, about 30 seconds, scraping down bowl as needed. Add vanilla and pumpkin puree and stir, just until combined.
- Reduce speed to low, and slowly add the flour mixture until combined, about 30 seconds. Give dough a final stir to ensure that no flour pockets remain.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for a minimum of 1 hour, it is best to chill for 24-48 hours. If you don't chill the dough, the cookies will flatten as they bake.
- When ready to bake, adjust oven rack to the middle position and heat oven to 375°. Line 2 baking sheets with parchment paper or silicone mat.
- In a small shallow bowl, whisk together 1/3 cup granulated sugar and 1 tablespoon of cinnamon for cookie coating.
- When oven is preheated, work with 2 tablespoons of dough at a time, roll into ball, or use cookie scoop. Working in batches, roll half the dough balls in cinnamon-sugar to coat and set on prepared sheet, spaced 2 inches apart. For extra cinnamon and sugar flavor, roll the dough balls in the cinnamon-sugar mixture a second time. Chill remaining dough in the refrigerator until ready to bake. Repeat rolling and coating process.
- Bake 1 sheet at a time until the edges are set and just beginning to brown, but centers are soft and puffy, 10-12 minutes, rotating sheet halfway through baking. Cookies will look raw between cracks and seem underdone.
- Let cookies cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack and let cool to room temperature before serving.
