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Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies | On Sutton PlaceSometimes 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 this recipe, it is the real deal! Each ball of dough is dropped in the coating and the end result is amazing. 

Pumpkin Snickerdoodle Cookies | A Recipe from On Sutton PlaceThese little cookies are the perfect fall treat…for after school, in lunch boxes or with a cup of coffee. They stay fresh in an airtight container for several days. 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 eat just one.

Print Recipe
 Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodles
Servings
Ingredients
  • 1/2 c. butter softened
  • 1/2 c. white sugar
  • 1/4 c. brown sugar
  • 1/2 c. pumpkin puree
  • 1 Egg
  • 1 t. vanilla
  • 2 c. Flour
  • 1 t. Baking Powder
  • 1/4 t. salt
  • 1/2 t. Cinnamon
  • 1/4 t. nutmeg
  • 1 t. cream of tartar
Servings
Ingredients
  • 1/2 c. butter softened
  • 1/2 c. white sugar
  • 1/4 c. brown sugar
  • 1/2 c. pumpkin puree
  • 1 Egg
  • 1 t. vanilla
  • 2 c. Flour
  • 1 t. Baking Powder
  • 1/4 t. salt
  • 1/2 t. Cinnamon
  • 1/4 t. nutmeg
  • 1 t. cream of tartar
Pumpkin Snickerdoodles
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl or bowl of a standing mixer combine the butter, sugars, pumpkin, egg and vanilla.
  3. Beat until fluffy.
  4. In a separate bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cream of tartar.
  5. Slowly add dry mixture to pumpkin mixture.
  6. Mix until combined but do not over mix.
  7. Cover and refrigerate 1 hour.
  8. Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
  9. Scoop the cookie dough and roll into balls.
  10. Drop the balls in the sugar/cinnamon mix and roll around until the ball is covered.
  11. Once the balls are on the ungreased cookie sheet, flatten with the bottom of a small glass.
  12. Bake 10 - 12 minutes.
  13. Cool completely.
  14. Can be stored in an airtight container for several days.
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If you have never made these 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. 

Pumpkin Snickerdoodle Cookies | On Sutton PlaceThank you for stopping by…
and if you are in the mood for more pumpkin recipes just click the image below. 

Pumpkin Recipes from On Sutton PlaceI’ll be back in a few days…until then enjoy something pumpkin!

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Thoughts from my friends...

  1. These look absolutely delicious. My husband loves regular snicke doodles, so I am going to give this pumpkin version a try and see what he thinks. I will let you know. Thanks for all the good recipes. Sky

    Reply

  11. Ann, I can’t wait to try these. I am such a cinnamon freak. I really am terrible when it comes to a good cinnamon recipe. I will eat cinnamon coffee cale and a cup of coffee anyday over bacon and eggs. Thanks for sharing.

    Reply

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