Pumpkin Spice Snickerdoodles are a soft and chewy cookie recipe made with the fall favorite flavors of pumpkin and cinnamon.
Hello there! This is Katie from The Casual Craftlete blog. Today, I am sharing a fall favorite cookie recipe. These Pumpkin Spice Snickerdoodles are soft pillow cookies that have the great flavors of cinnamon and pumpkin. This cookie dough recipe makes about 3 dozen cookies which might sound like a lot but these yummy cookies go fast.
Snickerdoodle cookies are typically made with cinnamon. In this recipe I add pumpkin puree and pumpkin pie spice to the cinnamon flavor. These cookies taste amazing!
Start by mixing the Pumpkin Spice Snickerdoodle batter in a large stand mixer fitted with the paddle attachment. Cream together soften butter, granulated sugar, and brown sugar. Once creamed, add one egg yolk, pumpkin puree, and vanilla extract. Slowly add the dry ingredients which is a mixture of flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Chill the dough for 1 hour then use a small cookie scoop to scoop out balls. Roll the dough in a cinnamon and sugar mixture then bake in the oven.
I hope you enjoy these Pumpkin Spice Snickerdoodles as much and my family and friends do.
- 3¼ cups all-purpose flour
- 3½ tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ + ⅛ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- ¾ cup canned pumpkin puree
- 1½ tsp vanilla extract
- In a large mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
- In a large stand mixer fitted with the paddle attachment, cream together softened butter, granulated sugar, and brown sugar just to combined. Mix in egg yolk, pumpkin puree, and vanilla extract. With the mixer on low, slowly add the dry ingredients until well combined. Divide cookie dough into two bowls, cover with plastic wrap, and chill in the refrigerator for 1 hour.
- In a small bowl, whisk together ¼ cup granulated sugar and 1½ tsp ground cinnamon. Use a small cookie scoop to scoop out round balls. Roll the balls into the sugar and cinnamon mixture then transfer to baking sheets lined with a Silpat or parchment paper 2 inches apart. Cookies will spread out quite a bit. Bake in a preheated 350 degrees oven for 12-14 mins. Cool on baking sheets for 5 minutes then transfer to a wire cooling rack to complete cool.
Latest posts by Katie Enzenberger (see all)
- Creamy Sun-Dried Tomato Pesto Gnocchi - Thursday, October 26, 2017
- Sweet Potato Breakfast Bowl - Friday, September 15, 2017
- 5-Ingredient Chocolate Chip Granola Recipe - Friday, August 4, 2017
These look delicious! I love any baked good that is pumpkin flavored. 🙂
Am definitely gonna try these this week!! Even though I don’t have a stand mixer, I’m just gonna “wing” it with my hand mixer! My kids can’t wait!!