In this post: Pumpkin Snickerdoodle Cookies. An easy recipe with a twist on the traditional Snickerdoodle cookie. Great Thanksgiving dessert idea or after school snack.
Sometimes it makes me nervous to mess with an American classic. Snickerdoodle cookies have been around a long time. Chances are they didn’t originate in the U.S. but they have been a part of our culture for what seems like forever. The sign of a true Snickerdoodle is the cinnamon and sugar coating on the outside. So even though there is pumpkin in these Pumpkin Snickerdoodle Cookies, they are the real deal! Each ball of dough is dropped in the coating and the end result is amazing.
Pumpkin Snickerdoodle Cookies for a sweet treat!
These little pumpkin snickerdoodle cookies are the perfect fall treat…for after school, in lunch boxes or with a cup of coffee. They would also be a big hit on Thanksgiving Day. They stay fresh in an airtight container for several days so they are a great make-ahead dessert. This recipe can be doubled if you want to make enough to freeze. Freezing some might actually be a good idea because they are slightly addicting. Believe me, you will not be able to eat just one.
Pumpkin Snickerdoodle Cookies
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 Egg
- 1 teaspoon vanilla
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon cream of tartar
- 1/2 cup white sugar
- 1 teaspoon Cinnamon
- Preheat oven to 350 degrees F.
- In a large bowl or bowl of a standing mixer, combine the butter, sugars, pumpkin, egg and vanilla.
- Beat until fluffy.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cream of tartar.
- Slowly add dry mixture to pumpkin mixture.
- Mix until combined but do not over mix.
- Cover and refrigerate 1 hour.
- Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
- Scoop the cookie dough and roll into balls.
- Drop the balls in the sugar/cinnamon mix and roll around until the ball is covered.
- Once the balls are on the ungreased cookie sheet, flatten with the bottom of a small glass.
- Bake 10 minutes.
- Cool completely.
- Can be stored in an airtight container for several days.
If you have never made these pumpkin snickerdoodle cookies, I hope you give them a try. The smell when they are baking makes the house feel all warm and cozy. They really are comfort food at its best.
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