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!

    Video

    Keyword best pumpkin snickerdoodle cookies, easy pumpkin snickerdoodle cookies, pumpkin cookies, pumpkin snickerdoodle cookies, seasonal pumpkin cookies
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