Everyone loves classic snickerdoodle cookies! I certainly do so when I came across the recipe for Pumpkin Snickerdoodles from Cooking Classy I couldn’t wait to try it. The recipe is very similar to regular snickerdoodles with the addition of pumpkin puree and spices that are perfect for pumpkin recipes such as cinnamon and nutmeg. I wasn’t sure what to expect when making these and was excited to taste them.
The dough came together quickly and was so pretty. Halfway through rolling the cookie dough in the cinnamon sugar mixture I realized just how pretty it looked and snapped this picture. Does baking excite any of you as much as it does me?! There isn’t much better then baking in the fall especially when it involves pumpkin and cinnamon! The smells were awesome in my kitchen.
The cookies baked up so pretty and puffy. I absolutely LOVED that the dough didn’t spread. I still haven’t posted a classic snickerdoodle recipe yet on my blog because despite the many recipes I have tried they all spread too much for my liking. These Pumpkin Snickerdoodles did not spread and I was so happy! The texture was amazing too. So soft and chewy and had the perfect amount of pumpkin and spice to them. I shared with friends and family and they seriously were fighting over who got the last few cookies! And my sister-in-law who loves snickerdoodle cookies more than anyone I know declared these much better than regular snickerdoodles! This recipe is now tested and approved so it’s time to get baking. I know you will love it!
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- 3 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
Cinnamon Sugar Mixture:
- 1/4 cup granulated sugar
- 1/2 Tablespoon ground cinnamon
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar. Mix in egg yolk, then the pumpkin puree and vanilla extract. Slowly add in dry ingredients with the mixer on low speed, then mix until combined. Cover the dough with plastic wrap and chill about 1 hour in the fridge.
- Preheat oven to 350 degrees. In a small bowl, whisk together 1/4 cup granulated sugar with 1/2 tablespoon of cinnamon. Scoop dough out (about 2 tablespoons of dough) shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes (don't overbake) Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.