Pumpkin Snickerdoodles
Cookies,  In the Kitchen

Pumpkin Snickerdoodles

We woke up to snow on the ground today. A bit too early in my book but it does get one in a baking mood, doesn’t it?

I seem to have some of my baking mojo back and I’ve experimented with a new recipe for fall. I’ve always loved snickerdoodles but for some reason, never think about making them. I guess my mind always goes to something chocolate!!

When I saw this recipe for snickerdoodles that includes pumpkin, I thought it would be something Tim would like. So, last week I made some.

They are pretty good. The pumpkin flavor isn’t overwhelming at all and you still get that chewy cinnamony goodness that is the trademark of snickerdoodles.

Two things you need to plan for:

  • They require 30 minutes of chill time.
  • They use a room temperature egg yolk. However, if you forget this one, see the Recipe Notes for a workaround.

Since they take such a small amount of pumpkin, you’ll have plenty left over to make a batch of pumpkin bread, which I also made last week. In my pumpkin bread recipe, you’ll find a recipe for making your own pumpkin spice, if it’s not something you have on hand.

Pumpkin Snickerdoodles
5 from 2 votes
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Pumpkin Snickerdoodles

Super soft and chewy. The best combination of pumpkin, cinnamon and sugar.

Course Snack
Cuisine American
Keyword Pumpkin Snickerdoodles
Prep Time 15 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 57 minutes
Servings 24 cookies

Ingredients

  • 1 1/2 c. flour
  • 1 t. pumpkin spice
  • 1/2 t. ground cinnamon
  • 1/2 t. baking soda
  • 1 t. cream of tartar
  • 1/4 t. salt
  • 1/2 c. unsalted butter (softened)
  • 1/2 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1 egg yolk (room temperature)
  • 1 t. vanilla
  • 1/4 c. pumpkin puree

Cinnamon Sugar Coating

  • 2 T. granulated sugar
  • 1 t. ground cinnamon

Instructions

  1. 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.

  2. In a large mixing bowl and with an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined.

  3. Mix in the egg yolk and vanilla extract, then the pumpkin puree, stopping to scrape down the sides of the bowl as needed.

  4. Add the dry ingredients to the wet ingredients and mix just until combined.

  5. Cover tightly and refrigerate for 30 minutes.

  6. Preheat the oven to 350F.

  7. Line two large baking sheets with parchment paper and set aside.

  8. Remove the cookie dough from the refrigerator and using a 2 T. cookie scoop, make small balls of dough.

  9. Roll each ball in the cinnamon sugar coating and place on the cookie sheets.

  10. Bake for 10-13 minutes or until the cookies are set.

  11. Remove from the oven and allow to cool on the baking sheet for 10 minutes.

  12. Transfer the cookies to a wire rack or paper towel to cool completely.

Recipe Notes

  • Dough balls can be frozen for up to 3 months.  Roll in the cinnamon-sugar coating just before baking and bake from frozen for an additional 1-2 minutes.
  • Baked cookies freeze well for up to 3 months.
  • If you forget to set your egg out ahead of time, place it in a bowl of warm water for 5-10 minutes.
  • Make sure to use pumpkin puree and not pumpkin pie filling.

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