Soft-Batch Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

The temperature is dropping, sweaters are making their way back into the rotation, football Sundays are in full swing, and I’ve even started to see a few leaves here and there begin to change their color. You know what that means… Pumpkin season is officially upon us! Let the festivities begin!

This is always a big month in my family- my parents’ anniversary, my dad’s birthday, and my birthday are all in September, in addition to a few aunts and cousins. We usually end up having a big joint family party to celebrate everyone at once, which is always great (and filled with lots and lots of food!). I love this time of year because I get to see so much of my family… and honestly I just love fall weather more than any other season!

I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favorite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favorite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies had a baby and put it up for adoption and you got to take it home. And eat it.

Pumpkin Snickerdoodles

… Anyways. These cookies are amazing, and are the perfect dessert for any autumn gathering you may have planned. Check out the recipe and make them yourself!

Soft-Batch Pumpkin Snickerdoodles
 
Prep time

Cook time

Total time

 

Ingredients
For the cookies:
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • ¾ cup pumpkin puree
For the sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cardamom (optional)
  • dash pumpkin pie spice (optional)

Instructions
  1. Combine dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) in a medium bowl and whisk to combine. Set aside.
  2. Mix room temperature butter, sugar, and brown sugar in a large bowl. Add the pumpkin puree, egg and vanilla and mix again. Carefully add the dry ingredients and mix on low until just combined. Allow cookie dough to chill for at least 1 hour before baking.
  3. Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies. Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper or a silpat, and press on each cookie lightly to flatten slightly. You should be able to fit 12 cookies easily per baking sheet.
  4. Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. Enjoy!

 

Inspired by Annie’s Eats.

Pumpkin Snickerdoodles

Love pumpkin as much as I do? Check out these other great pumpkin sweet treats!

Chocolate Dipped Pumpkin Clouds:

Chocolate Dipped Pumpkin Clouds

Pumpkin Pie Smoothie:

Pumpkin Pie Smoothie

Pumpkin Cheesecake:

Pumpkin Cheesecake

Happy Eating :-)
mally

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Comments

    • Mallory says

      I would NOT judge you if you took that route Tamara! Pumpkin anything is my favorite this time of year!! Thanks for stopping by!

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