I don’t typically bake a lot of cookies this time of year as I’m usually focused on Halloween stuff and then Thanksgiving, but these Pumpkin Snickerdoodles are the perfect fall cookie for the fall and the holidays!
My classic snickerdoodles are one of my most favorite cookies ever, especially during the holidays (and they have even won some cookie competitions!). I wanted to make a pumpkin version of this classic cookie favorite and these pumpkin snickerdoodles did not disappoint!
I took my regular snickerdoodle recipe and made some tweaks to include pumpkin. Like the original, these snickerdoodles are so perfectly sweet, soft, and thick! In my opinion, there’s nothing worse than a hard and crunchy snickerdoodle!
I brought these into my office to share with the lab and they were gone in about a minute!
A couple of things to note – first, I do recommend chilling the dough. It prevents the cookies from spreading as much which gives them more thickness. I have made them without chilling and while they are still okay, I prefer chilling the dough. You only have to chill the dough for about 30 minutes, but you could also make it it in advance and chill overnight if needed. Oh, and these cookies freeze really well too!
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- In a large mixing bowl, cream together the butter and sugars. Mix in the vanilla, egg, and pumpkin puree.
- In another bowl, stir together the flour, cream of tartar, spices, and the salt. Add the dry ingredients in with the wet ingredients and mix until just combined. Cover the bowl and chill in the fridge for a least 30 minutes.
- Preheat oven to 350 degrees. Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside. In a small bowl, stir together the sugar and cinnamon for rolling.
- Remove the dough from the fridge. Scoop out about 2 tablespoons of dough and roll into a ball with your hands. Then roll the ball in the cinnamon sugar mixture and place onto the baking sheet. Repeat with remaining dough.
- Bake the cookies 10-12 minutes or until the bottoms are very lightly golden. Gently remove with a spatula and let cool. Store cookies in airtight container or freeze.
Serving Size:1 cookie
Amount Per Serving: Calories: 146 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 105mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g