Pumpkin Snickerdoodles marry the nostalgic spice of cinnamon sugar with a bright burst of seasonal pumpkin.
Snickerdoodles are a family favorite at my house, with a name as fun to say as they are to eat! So one fall day, I wondered what the results would be if the snickerdoodle took on a seasonal spin and went pumpkin-flavored. The result of this pairing is so tasty! You get all the sweetness and soft texture of a snickerdoodle, boosted by the warm flavors of pumpkin and fall spices (think nutmeg, cloves, and allspice). It’s a combo that definitely works.
You will love pumpkin snickerdoodles any time of year because they are nearly foolproof to make and store well in the freezer so you can have them on hand when the need (or craving) arises. The canned pumpkin purée is usually available year-round at most supermarkets but stock up in the fall when it’s on sale. Pumpkin snickerdoodles are great for sweet treats, college care packages, or holiday entertaining.
What’s In Pumpkin Pie Spice?
If a recipe calls for pumpkin pie spice in the ingredient list, what’s really in this mixture? While the proportions can vary by brand, usually a container of pumpkin pie spice includes cinnamon, nutmeg, ginger, allspice, and cloves. Pumpkin pie spice is, of course, normally used to flavor pumpkin pie, but it’s also a great spice to sprinkle on your oatmeal, your latte, or use in recipes like pumpkin pancakes, pumpkin quick bread—or pumpkin snickerdoodles!
How Do I Store Leftovers?
Let the pumpkin snickerdoodles cool and place them in a resealable bag (use wax paper between layers). You can keep them at room temperature for 4-5 days. You can freeze them for up to 2 months, too. Thaw at room temperature or reheat gently in a 300°F oven for a few minutes before serving.
Serving Suggestions
Try pairing your pumpkin snickerdoodles with a glass of cold, homemade Oat Milk or an Almond Milk Iced Coffee Shake. Pumpkin snickerdoodles are also a great treat to include after any fall meal—think a warm pot of Chili on the stove, Spinach Salad with apples and toasted nuts, and these home-baked cookies. Or you could serve pumpkin snickerdoodles after making this simple and delicious Sheet Pan Pork Tenderloin With Vegetables And Jam Sauce. It’s a perfect meal for a fall day or when having friends over for pumpkin carving!
Pumpkin Snickerdoodles
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 1/2 tablespoons pumpkin purée
- 3 tablespoons granulated sugar for rolling
- 1 1/2 teaspoons ground cinnamon for rolling
Instructions
- In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined.
- Mix in the egg and vanilla extract, then mix in the pumpkin purée, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- In a small mixing bowl, whisk together the 3 tablespoons of sugar and 1 1/2 teaspoons of ground cinnamon for the coating.
- Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
- Bake for 10-13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
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