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The Arizona temperatures may still feel like summer, but I am ready for all things Fall! The warm feelings that come from cinnamon, nutmeg, and pumpkin make turning on the oven worth it...especially after these soft and chewy Pumpkin Spice Snickerdoodles finally come out. The entire family will be fighting over these delicious fall cookies.....
I was originally going to make Pumpkin Spice Latte Snickerdoodles, buuuuuut I forgot to buy instant coffee aaaaaaand my espresso machine died. So this round of pumpkin yumminess will be simple and caffeine free. 😉
I started with my Classic Snickerdoodles recipe and tried a few different tests to achieve the perfect amount of spice and pumpkin flavor without completely destroying the classic texture.
How do you make Pumpkin Spice Snickerdoodles?
In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy…..
Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine.....
Yes, the moisture from the pumpkin and the fat in the butter are competing against each other, don't worry keep going!!
Stir in flour, cream of tartar, baking soda, spices and salt.....
Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside.
In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture…..
Place on prepared baking sheets about 2 inches apart…..
Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.....
These Pumpkin Spice Snickerdoodles with a crispy outside and soft, light inside wrapped in cinnamon sugar mixture melt in your mouth…and will make you forget all about how hot it still is outside! 😉
Notes:
- There are 3 different batches of Pumpkin Spice Snickerdoodles represented in these images.
- Traditional Snickerdoodles spread when they bake, Pumpkin Spice Snickerdoodles do not!
- For the softest, chewiest texture inside bake them in their original ball shape.
- For a more traditional, flattish cookie flatten the cookie dough balls with the bottom of a drinking glass before baking.
- I preferred the texture of the cookies that were made with butter. Feel free to substitute shortening or coconut oil for dairy-free cookies.
- The pumpkin flavor is not very strong at all, but it does change the texture. These cookies are much lighter than traditional snickerdoodles.
- If you do not have pumpkin puree, or just don't want to use it, substitute shortening for the pumpkin. Everything else stays the same.
Some other fall treats for you to enjoy:
- Pumpkin Spice Bars - cake-like texture with dairy-free frosting
- Dairy-free Pumpkin Spice Dip
- Pumpkintini Cocktail Cake
- Pumpkin Cinnamon Rolls
- Apple Pie for Two
- Apple Cider Glazed Scones
Tools used to make these Pumpkin Spice Snickerdoodles:
(contains affiliate links)
Does it feel like fall where you live?
Enjoy!!
Pumpkin Spice Snickerdoodles
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (lightly packed)
- 2 large eggs
- ½ cup pumpkin puree (NOT pumpkin pie filling)
- 2 teaspoons pure vanilla extract
- 2 ¾ cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- In a large bowl, beat together butter, brown sugar, eggs, and granulated sugar until light and fluffy.
- Add the pumpkin puree (not pumpkin pie filling) and vanilla extract and beat to combine.
- Stir in flour, cream of tartar, baking soda, spices and salt.
- Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to 3 days.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner, set aside.
- In a small bowl, mix together sugar and cinnamon. Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart.
- Bake for 10 to 11 minutes until just set. Move cookies to a wire cooling rack and cool completely.
Notes
- Traditional Snickerdoodles spread when they bake, Pumpkin Spice Snickerdoodles do not!
- For the softest, chewiest texture inside bake them in their original ball shape.
- For a more traditional, flattish cookie flatten the cookie dough balls with the bottom of a drinking glass before baking.
- I preferred the texture of the cookies that were made with butter. Feel free to substitute shortening or coconut oil for dairy-free cookies.
- The pumpkin flavor is not very strong at all, but it does change the texture. These cookies are much lighter than traditional snickerdoodles.
- If you do not have pumpkin puree, or just don’t want to use it, substitute shortening for the pumpkin. Everything else stays the same.
Sophia says
In the ingredients listed it says 2 eggs. But I don’t see when to incorporate in the instructions. I still added the eggs and let the dough. Going to make a batch now to see how they come out.