June 16, 2024

Upon eating Pumpkin Snickerdoodles that have come right out of the oven, you first get a warm taste of cinnamon sugar and then pumpkin goodness in cookie form.

Pumpkin Snickerdoodles are a pumpkin twist on my old favorite cookie. In high school, a friend introduced Snickerdoodles, sugar cookies rolled in cinnamon sugar, into my life. As a result, they have become a go-to dessert in my household.

Baking is a way for me to relieve stress and take some time to myself that also brings about sweet treats for the whole family. I often search for new recipes to try out, and this interest generally increases once fall hits, because who does not like to bake during the holidays?

Looking through different Snickerdoodle recipes last fall, I stumbled upon a recipe for Pumpkin Snickerdoodles.
I am a big fan of anything pumpkin, but at the time, Pumpkin Snickerdoodles did not sound appetizing to me.

How could I even think about adding pumpkin puree to my delicious Snickerdoodles?

However, my general curiosity of how a Pumpkin Snickerdoodle would taste led me to bake a batch.

Needless to say, plenty of batches were made last fall all the way to Christmas and will resume again this year.

If you are a fan of pumpkin, Snickerdoodles or cookies in general, this recipe is for you.

Want to try for yourself?

Photo by Zac Mullings
“A new twist on the traditional snickerdoodle recipe is this pumpkin variety just in time for Autumn. Warm and fluffy, this new recipe on an old-favorite cookie is sure to be a new staple in your fall baking lineup.”

Yields: 3 dozen cookies
Prep time: 25 minutes (plus chill time)
Cook Time: 10 minutes

1 cup (2 sticks) salted butter at room temperature
1 cup granulated white sugar
1⁄2 cup light brown sugar
3⁄4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon

Rolling Sugar:
1⁄2 cup granulated white sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon allspice

(Recipe courtesy of recipegirl.com)

In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into the liquid mixture a little at a time until incorporated.

Then cover dough with plastic and chill at least one hour or until dough becomes slightly firm.

When ready, preheat the oven to 350 F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in small bowl.

Remove the cookie dough from the refrigerator. Use a medium cookie scoop (1 1⁄2 tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well.

Place two inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake at 350F for 10 to 14 minutes, or until they are slightly firm to the touch.

Let cool on baking sheets for five minutes or so, then remove them to a wire rack to cool completely.

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