Pumpkin Snickerdoodle Cookies

Soft aromatic and absolutely hypnotizing with the elegance of pumpkin pie, this flavored cookie classic is a must try.  Perfect for seasonal festivities these tangy yet buttery rich cookies are good anytime of the year. However, if you want to send cascading notes of warm Fall invitations throughout your home, bake up a batch of these cinnamon-sugar coated treats and share them with those in your life. Everyone in the house will know something sweet is going on in the kitchen when these little delights start to take shape while baking. Bake a batch and take them to work to watch them go fast, or just keep some around to snack on as you get ready for guests or just because you deserve something sweet to eat today.

Watch the video and follow the instructions below to have a heaping plate of these gorgeous timeless cookies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Pumpkin Snicker-doodles are soft, slightly buttery cookies that have a luscious chewy quality that is simple to create and even more fun to eat. Thanks for visiting and see you again soon. 

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In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth.

Add eggs and beat a bit more.

Until smooth

Then Add pumpkin puree, vanilla extract and continue to mix until smooth.

Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined.

Place the batter in the refrigerator for at least 45 minutes or until firm.

In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.

Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).

Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough.

You should have 36-38 cookies.

Serve and enjoy!

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Pumpkin Snickerdoodle Cookies

Soft, moist, rich and delicious pumpkin flavored snickerdoodle cookies coated with cinnamon and sugar are absolutely perfect.
No ratings yet
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Baked Goods, Seasonal
Cuisine American
Servings 36
Calories

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter (about 2 sticks) softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 2 large eggs room temperature

Sugar Rolling

  • 4 tbsp granulated sugar
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice

Instructions
 

  • In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add eggs and beat a bit more. Then Add pumpkin puree, vanilla extract and continue to mix until smooth.
  • Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined. Place the batter in the refrigerator for at least 45 minutes or until firm.
  • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
  • In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.
  • Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
  • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 36-38 cookies.

Serve and enjoy!

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    Keyword best pumpkin snickerdoodle cookies, easy pumpkin snickerdoodle cookies, pumpkin cookies, pumpkin snickerdoodle cookies, seasonal pumpkin cookies
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    Chocolate Chip Cookie Bars

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    Chocolate Chip Cookie Bar

    ➡️Soft and gooey chocolate chip bars are the best!
    No ratings yet
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 12
    Calories

    Equipment

    • 9" x 13" baking pan

    Ingredients
      

    • 2 ¼ cups flour
    • 2 cups (divided) semi-sweet chocolate chips
    • 1 cup light brown sugar
    • 12 tbsp unsalted butter softened
    • ½ cup granulated sugar
    • 2 tsp vanilla extract
    • 1 tsp salt
    • ½ tsp baking powder
    • ½ tsp baking soda
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie).
    • Beat eggs in a large bowl using a mixer. Then, add butter, brown sugar, sugar, vanilla extract and beat until smooth. Add flour, baking powder, baking soda, salt and mix. Do not over mix the batter. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add 1 cup chocolate chips and mix.
    • Transfer the batter to the pan. Use your fingers to spread the batter. Sprinkle 1 cup of chocolate chips on top of the batter.
    • Bake for 18-20 minutes or until golden brown. Careful not to overcook the cookie. Keep an eye on the edges for best soft & gooey results. Remove from oven and let cool in the pan for ~45-60 minutes. Once cool to the touch remove and cut into bars.

    Serve & enjoy!

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      Keyword baked goods chocolate chip, best chocolate chip cookie bars, chocolate chip cookie bars, easy chocolate chip cookie bars, homemade chocolate chip cookie bars, soft and gooey chocolate chip bars
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      Homemade Vanilla Bean Ice Cream

      Made from scratch Vanilla Bean Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with vanilla and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. 

      Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      In a non-stick pan: add sugar

      Add whole milk, heavy whipping cream

      Add vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source.

      Let sit for 15 minutes undisturbed.

      In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

      Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source.

      Cook on low for 10 minutes (stir frequently).

      Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.

      Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.

      Churn for 25-35 minutes

      Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.

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      Homemade Vanilla Bean Ice Cream

      Smooth rich and delicious ice cream as it was meant to be enjoyed.
      No ratings yet
      Prep Time 25 mins
      Refrigerate & Freeze 10 hrs
      Total Time 10 hrs 25 mins
      Course Dessert
      Cuisine American
      Servings 3 cups
      Calories

      Equipment

      • Ice Cream machine

      Ingredients
        

      • 1 ½ cups whole milk
      • 1 ½ cups heavy whipping cream
      • ½ cup granulated sugar
      • tsp salt
      • 4 large egg yolks
      • 1 Madagascar vanilla bean

      Instructions
       

      • Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
      • In a non-stick pan: add whole milk, heavy whipping cream, sugar, and vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 15 minutes undisturbed.
      • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently).
      • Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.
      • Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
      • Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.

      Enjoy!

        Video

        Keyword best vanilla ice cream, creamy ice cream, creamy vanilla ice cream, easy vanilla bean ice cream, homemade creamy ice cream, homemade vanilla bean ice cream, summer dessert, vanilla ice cream
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        Easy Strawberry Cake

        Warm juicy fresh from the market strawberries layered in moist fluffy cake ia a seasonal must try for a perfect summer treat. Next time you find yourself standing in your produce department or farmers market surrounded by the sweet aroma of strawberries, grab a buggy full and treat yourself and family to one of natures truly dynamic treats. This is a wonderful weekend bake recipe to give the house that homecoming feeling and to give the snack table a mouthwatering option that will awaken your appetite with temptation and desire. 

        Watch the video and follow the instructions below to have this easy strawberry cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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        In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.

        Pour half of the batter in the spring pan. Layer with quartered strawberries.

        Add the remaining batter. Place the strawberry halves on top.

        Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.

        Dust with powdered sugar

        Serve & enjoy!

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        More Baked Good Recipes

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        Easy Strawberry Cake

        Warm slices of this richly delicious moist and fluffy cake will fill your tummy and make you smile at the same time.
        No ratings yet
        Prep Time 15 mins
        Cook Time 45 mins
        Total Time 1 hr
        Course Baked Goods, Dessert
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" springform pan

        Ingredients
          

        • 1 lb Strawberries rinsed & remove the stems

        Wet

        • 1 cup granulated sugar
        • 1 cup sour cream room temperature
        • ½ cup canola or vegetable oil
        • 1 tbsp lemon juice
        • 1 tsp vanilla extract
        • 2 large eggs room temperature

        Dry

        • 2 cup all-purpose flour
        • 2 tbsp cornstarch
        • 4 tsp baking powder
        • ½ tsp salt

        Instructions
         

        • Remove the stems and clean the strawberries. Cut ½ lb of them into quarters and the other ½ lb into halves. Set aside.
        • Preheat the oven to 375°F. Place parchment paper on the bottom of the spring pan. Grease with butter or cooking spray around the edges.
        • In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.
        • Pour half of the batter in the spring pan. Layer with quartered strawberries. Add the remaining batter. Place the strawberry halves on top.
        • Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.
        • Sprinkle with powdered sugar. Serve with fresh strawberries, ice cream or cool whip.

        Place leftovers in the refrigerator. It will stay fresh for up to 5 days. Enjoy!

          Video

          Keyword best strawberry cake recipe, easy strawberry cake, easy strawberry cake recipe, fresh strawberry cake, Strawberry cake
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          Air Fryer Oreos

          Air Fried Oreos are a wonderfully rich recipe that the kids of all ages will line up to enjoy fresh and warm. My family and I recently toured a local theme park and treated ourselves to fried Oreos. We were so enamored with how rewarding the treat was, we wanted to see if we could recreate the comforting dessert without all the grease filled air clinging to everything in site. As your mouth waters through the first bite, look inside at the melted chocolate Oreo flavored filling, that is as addictive as it is simple to make, and eat the rest in one bite. My family absolutely loves these and I am sure your will too.

          If the family is just sitting around and wondering what they should do next, I would suggest watching the video and following the easy instructions below to have a treat that is fun to make together. Like and share this or any of the recipes you may find interesting from my growing catalog of menu suggestions. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know if your family helped make these, eat these or both. I hope your next adventure in the kitchen is rewarding and full of tasty memories.

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          Ingredients

          Open the crescents rolls. Separate into 8 triangles.

          Place Oreo on the crescents and gently fold into a ball.

          Place the covered Oreos in the air fryer basket and coat with cooking spray.

          Air fry for 7 minutes; flip half way (after 5 minutes).

          Sprinkle with powdered sugar.

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