Snickerdoodles + Pumpkin = A delicious chewy fall twist on the original snickerdoodle!
Chewy Pumpkin Snickerdoodle Cookies
Snickerdoodles with a fall twist! – just in time for fall baking! I added a little pumpkin and pumpkin pie spice to my Mom's classic snickerdoodle recipe and they are the best pumpkin cookies!! I just love the chewy texture and the spiced sugar coating!Print Pin Rate
Servings: 36 cookies
- 1 electric mixer
Cookie Dough Wet Ingredients:
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 cup pumpkin (canned pumpkin puree) not pumpkin pie filling – I use Libby's
Cookie Dough Dry Ingredients:
- 3 cups + 1 tablespoon (391 g) all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Spiced Sugar to Roll the Cookie Balls In:
- 1/3 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- Cream together the butter and sugars for several minutes or until fluffy and lighter in color.
- Mix in pumpkin, egg yolk and vanilla.
- In separate bowl, stir together dry ingredients.
- Mix in dry ingredients until just combined.
- Chill dough for at least 2 hours or overnight. If dough becomes too sticky when handling – put back in refrigerator to chill some more.
- While dough is chilling and approx. 30 min. before baking – Preheat oven to 350 degrees F.
- Scoop rounded 1 tablespoon portions of dough, roll into ball and roll in spiced sugar mixture. Place balls on ungreased or parchment lined baking sheets. I use 1/2 sheet pans and fit 12 balls per pan.
- Bake for approx. 11-13 minutes. They will be domed and crackly and still a bit soft in the center.
- Let them cool a couple minutes on the baking sheet and then move to the cooling rack to cool completely. Once cooled the puffed centers will settle into more level cracked centers, that will be delightfully chewy.
- Store in an airtight container for several days. You can also freeze them.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 165kcal (8%) | Carbohydrates: 26g (9%) | Protein: 2g (4%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg (6%) | Sodium: 107mg (5%) | Potassium: 64mg (2%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 701IU (14%) | Vitamin C: 0.2mg | Calcium: 11mg (1%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
I have tried several recipes and they are all wonderful. Recipes and tips are easy to follow. And personal comments are great too. When is next cookbook??
Tina I am trying the pumpkin snickerdoodle cookies and I let my cookie dough chill in the fridge over night in my mixing bowl and this morning it is chilled but still too sticky to roll, HELP
Hi Janie – That’s so strange – Curious what brand pumpkin you used – I had heard some are more wet than others – I always use Libby’s. I’ll add that as a suggestion in the recipe. If it is unable to be scooped and rolled, I would turn them into bar cookies – Pat into a 13 x 9 – or jelly roll pan. Bake until just set in the center. Start checking at 20 minutes. So sorry about that – I haven’t experienced that after a good chill on the dough.
Love your presentations on QVC!
Snickerdoodle Pumpkin Cookies.
If I leave the Pumpkin Puree out.
Will it change the territory of the cookies?
May be a little dry – Pumpkin adds a good amount of moisture.