Pumpkin Snickerdoodles

10.24.2014

Two of the worlds best cookies in one! Pumpkin cookies meet snickerdoodles and they are out of this world delicious! You are going to want to eat all the cookies. It makes a big batch though, so I suppose you can share.

Pumpkin Snickerdoodles | Cooking Classy

A few months ago I mentioned I had a new favorite fall cookie, these Pumpkin Oat Chocolate Chip Cookies. Well, now I have two favorite fall cookies. I seriously could not resist these! They are soft and chewy and full of all those delicious pumpkin pie spices. And when they are finished off with that light cinnamon sugar coating that gets lightly crispy as they bake to perfection you really will just fall in love.

I made three batches in three days so I could tweak them just how I wanted them to be so I hope you love these as much as I do!

MY LATEST VIDEOS

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Pumpkin Snickerdoodles

4.63 from 35 votes

Easy and Irresistible pumpkin Snickerdoodles

Course: Dessert
Cuisine: American
Keyword: pumpkin cookies, pumpkin snickerdoodle
Prep Time: 25 minutes
Cook Time: 26 minutes
Total Time: 1 hour 36 minutes
Servings: 36 cookies
Calories: 136 kcal
Author: Jaclyn

Ingredients

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 + 1/8 tsp salt
  • 1 1/2 tsp ground cinnamon*
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg*
  • 1/4 tsp ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter , softened
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract

For rolling

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined.
  3. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
  4. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands).
  5. Preheat oven to 350 degrees during last 10 minutes of refrigeration.
  6. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  7. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart.
  8. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
  9. *These amounts have been doubled from the original recipe as several commenters said they didn't have enough spice flavor. 

  10. Recipe source: Cooking Classy
Nutrition Facts
Pumpkin Snickerdoodles
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 37mg 2%
Potassium 50mg 1%
Total Carbohydrates 20g 7%
Sugars 11g
Protein 1g 2%
Vitamin A 19.2%
Vitamin C 0.3%
Calcium 1.4%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy
Pumpkin Snickerdoodles | Cooking Classy

227 comments

  • Mary: I made these for a fundraiser on Saturday 2 1/2 weeks ago…they freeze extremely well and taste just baked when thawed…all 60 cookies were gone asap…now making a triple batch for Thanksgiving…delicious and soft and I never liked pumpkin until now…TY for the receipe..😊 October 30, 2018 at 3:12pm Reply

  • Jayne: Super easy recipe and terrific results. They were devoured at a carry-in dinner. October 23, 2018 at 11:49pm Reply

  • Heather Grant: What size of canned pumpkin? their are two different sizes. October 17, 2018 at 10:37pm Reply

    • Jaclyn: Buy the smaller (15 oz) can and measure, don’t use the whole can. November 5, 2018 at 9:38pm Reply

  • Pumpkin Snickerdoodles – Home Mayde: […] Note: Original recipe from Cooking Classy.  […] October 12, 2018 at 2:28pm Reply

  • Katie May: I love these cookies! They come out perfect every time and I make multiple batches of them every single fall season! My family and friends devour them immediately ;) Thank you so much for sharing the recipe <3 October 12, 2018 at 2:26pm Reply

  • RCW: Just made these cookies! First batch was very puffy/cakey, as many other commenters have said. Second batch was flattened before going in the oven, and they’ve turned out better in form. But while this cookie has a nice pumpkin spice flavor, I think it’s missing both the crinkles and the chewiness of traditional snickerdoodles. In my extremely amateur experience, a snickerdoodle should expand into a simple, chewy circle, with no cake texture involved, and have those characteristic crinkles on the top which come from deflating. Comparing this recipe with a traditional snickerdoodle I recently made, I think I have some suggestions! 1) omit the baking powder entirely, as that contributes to the non-deflating rising effect. 2) use 1/2 cup of butter and 1/2 cup of vegetable shortening, as v.s. is higher in fat content and will increase chewiness. I’m hoping to remake these cookies with these changes–if I do, I’ll report back here! October 10, 2018 at 2:50pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d