Pumpkin Snickerdoodles

by Melissa on November 3, 2011

I love snickerdoodles and I have seen have recipe everywhere over the past couple of years, but I kept putting off actually making them!  I love pumpkin as well, but I already have a great snickerdoodle recipe, and it sort of felt like I was betraying my beloved classic snickerdoodles by making pumpkin snickerdoodles. Well I did finally make them, and while classic snickerdoodle will always be a year-round favorite, this pumpkn version will be fall staple from now on!

These taste a lot like classic snickerdoodles, except with a very mild pumpkin flavor. Even the pumpkin haters in your life might like them. I personally have been enjoying them for breakfast with a cup of coffee in the afternoon.

Pumpkin Snickerdoodles

  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the cinnamon sugar:
  • 1/2 cup granulated white sugar
  • 1 teaspoon ground cinnamon

In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Source: Originally from DLYN, as seen on Fake Ginger with adaptations from Recipe Girl.

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{ 10 comments… read them below or add one }

Lori @ RecipeGirl November 3, 2011 at 9:03 am

How funny! Ok, so mine have gotten a few mixed reviews. I’d kind of like to try making them w/ the pumpkin pie filling next time to see if they’ll have a tiny bit more umph in flavor to them.


Melissa November 4, 2011 at 10:28 am

It would be worth a try, but I think they are pretty good just the way they are!


Jolene (www.everydayfoodie.ca) November 3, 2011 at 7:13 pm

Pumpkin would be really good in a snickerdoodle!


Melissa November 4, 2011 at 10:29 am

It is good, and perfect for the season. :)


Nic@diningwithastud November 3, 2011 at 10:06 pm

Lol – perfect breakfast snack 😉


Melissa November 4, 2011 at 10:30 am

They DO have pumpkin in them!


galit November 4, 2011 at 8:09 am

I sometimes have cookies for breakfast too (;-)), and I love the cinnamony goodness of snickerdoodles (even just saying the word!). With the added pumpkin, you’re getting one of your 5-a-day, so it’s all good, right?!


Melissa November 4, 2011 at 10:31 am

I like the way you think! :)


Rachel November 4, 2011 at 11:10 am

I cannot wait to make these! I’m going to have to send all of the other sweets we have around here to work with my husband to make room for these!


Melissa November 4, 2011 at 11:15 am

I know the feeling! My husband’s coworkers have been loving me lately!


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