Pumpkin Snickerdoodle Cookies
49 Comments
Posted: 10/07/15
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Pumpkin Snickerdoodle Cookies Recipe ~ Soft, Delicious Pumpkin Cookies Rolled in Cinnamon Sugar! The perfect fall treat!
Guess how I found this recipe? Pinterest of course! The hubby is coming home for the weekend and I said I should make some food for him. He was all giddy and declared I should make cookies, and bars, and banana bread! Well, I got the cookies done. If his luck is with him I might tackle the other two throughout the weekend, but we’ve got a busy one coming up so we will see!
When he asked for his treats I of course went to my pinterest boards to see what I could round up. I knew I wanted something with a fall twist on it as it got incredibly cold last night (like literally freezing cold) and it felt like fall was here with an edge of winter. Apples looked like a great ingredient and I realized I didn’t have any at home. Pumpkin sounded good and I knew that was in my pantry (aka coat closet hubby turned into a make shift pantry we do with what we have!).
This recipe comes from Recipe Girl and she doesn’t lead me wrong so I figured I was safe making these cookies. She’s also one of my blog “idols”. She’s made this her very own business and does all sorts of cool things like writing recipes for different companies, develops her very own recipes, guest speaks at blog camps just to name a few things. Plus her son has his own blog called Recipe Boy. He begged to get it for his birthday. Now how cool is that? She seems like a lovely lady and has amazing recipes so if you haven’t checked out her website I highly recommend you go do it now and her sons for that matter!
These cookies are awesome. The pumpkin isn’t overpowering and there’s a hint of cinnamon coated on the outside. Plus they are soft which is a must in my book with any cookie. I’ll admit I was hesitant when I saw the list of spices in the rolling sugar but I had faith in Recipe Girl and went for it anyways. I always thought I didn’t like Snickerdoodles but I must because I love these cookies and I love the Gooey Snickerdoodle Bars. It must have been one of those weird kid phobias. So if you are looking for a fall treat to try out I highly recommend these lovely cookies. Enjoy!
You might like to try my Christmas Snickerdoodles, too!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Snickerdoodles
Soft, Delicious Pumpkin Cookies Rolled in Cinnamon Sugar! The perfect fall treat!
cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup pumpkin puree
Cinnamon Sugar
- ¼ cup granulated white sugar
- 1 tsp ground cinnamon
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 or bowl of stand mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be sticky. Cover tightly and chill in the refrigerator for at least 30 minutes and up to 48 hours. We recommend the 24-48 hour range for the best flavor.
- Meanwhile preheat the oven to 350° Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a small mixing bowl, whisk together the white sugar and ground cinnamon for the coating. Set aside until cookie dough has chilled.
- When the 30 minutes is up, remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll into a ball.
- Then roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets, making sure to leave a little room between them.
- Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition Information
Serving: 1, Calories: 134kcal (7%), Carbohydrates: 20g (7%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg (8%), Sodium: 68mg (3%), Potassium: 58mg (2%), Fiber: 0.5g (2%), Sugar: 10g (11%), Vitamin A: 701IU (14%), Vitamin C: 0.2mg, Calcium: 10mg (1%), Iron: 1mg (6%)
Alexa says
Was this recipe updated lately? I remember the recipe being slightly different when I was adding the ingredients to my grocery list.
Julie Evink says
It was! I promise this way is better 🙂
Gina says
Usually one of my favorites, but I wasn’t impressed with this recipe
Julie says
I’m sorry to hear that!
Conrad Keith says
Don’t know what you are talking about, you’re nuts, have been making this recipe for 4 years straight. Best cookie recipe I know of.
Julie says
Thank you! I’m so glad you love it!