Everyone loves a good snickerdoodle. I know we do! When baking for Friend Sunday at my church last weekend, I decided to autumn-ize this classic cookie recipe to share with the many guests and friends who joined us for worship and a great word from God. A little pumpkin made these the perfect fall treat! Hellooo pumpkin spice snickerdoodles!
Actually, these are some of the lightest, fluffiest cookies I’ve ever had. They’re like little pumpkin-y pillows that just melt in your mouth when you bite into them… and with the sugar and spices… just… yum!
Pumpkin Spice Snickerdoodles
Prep Time
Cook Time
Total Time
Everything you love about snickerdoodles with an extra boost of fall flavor from pumpkin and warm spices.
Author: One Moore Bite
Makes: 40
Ingredients
For the cookie dough
- 2 sticks unsalted butter*
- 1½ cups raw cane sugar
- 1 large egg*
- ¾ cup organic pumpkin puree
- 1 teaspoon pure vanilla extract
- 2¾ cups all-purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
For rolling the cookies
- ½ cup granulated sugar
- 2 tablespoons cinnamon
- 2 teaspoons nutmeg
- ½ teaspoon allspice
Instructions
- In a large bowl, sift together flour, cream of tartar, baking soda and salt.
- In the bowl of a stand mixer, cream together butter and sugar on medium speed until light and fluffy. One ingredient at a time, add the egg, vanilla and pumpkin to the butter and sugar, mixing after each addition until combined. Scrape down sides of the mixing bowl and stir up the bottom to ensure everything is well mixed.
- Reduce mixer speed to low and add in dry ingredients, about ⅓ at a time. Once all ingredients are incorporated, cover mixing bowl with plastic wrap and refrigerate for at least one hour (or overnight).
- After the dough has chilled, preheat your oven to 400 degrees and line baking sheets with parchment paper.
- In a small bowl, combine the sugar and spices for the rolling mixture.
- Remove the dough from the fridge and, using a small cookie scoop or a tablespoon, scoop the dough into your hands, roll gently into a ball, and then roll each cookie in the sugar and spice mixture until the outside is completely coated. (Note: If your dough is a little wet, that's ok. Rolling it in the sugar and spices will help it hold together. If it's suuuper mushy and not holding together enough to roll it at all, put it back in the fridge for a bit and then try again.) Arrange your cookies on your baking sheet about 1 inch apart (they don't spread much; they "fluff" more than anything).
- Bake for exactly 8 minutes, rotating the pan 180 degrees at the 4 minute mark. Timing is key here... You don't want the sugar on the bottom of your cookies to burn! The cookies will still be pretty soft when you pull them out... this is good! They'll continue to bake a bit on the hot pan while they sit on the cooling rack. After about 5 minutes or so, remove the cookies from the pan to a wire rack to finish cooling.
Notes
*Make sure the butter and egg are at room temperature!
If you have to bake these in batches, be sure to cover the dough back and return it to the fridge while you're waiting!
If you have to bake these in batches, be sure to cover the dough back and return it to the fridge while you're waiting!
Nutrition Information
Calories: 4695 Fat: 194g Saturated fat: 120g Unsaturated fat: 59g Trans fat: 7g Carbohydrates: 700g Sugar: 410g Sodium: 1977mg Fiber: 24g Protein: 47g Cholesterol: 672mg
cindysithi says
October 25, 2014 at 1:32 amI’m sitting here thinking “Why have I never thought of adding pumpkin spice to my snickerdoodles before?!”. I’m a big fan of both and it seems like such a perfect pairing. Wish I could try some! 🙂
Heidie Makes says
October 25, 2014 at 2:48 amyummy!!