How fun are these cookies?? I love the idea of pumpkin snickerdoodles! Pumpkin and cinnamon is already a great pairing, so combining the two in cookie form seems just about perfect. These taste a little different than traditional snickerdoodles, and their texture is a little fluffier due to the pumpkin, but I love soft, chewy cookies so I thought they were wonderful. However, if you’re looking for that classic snickerdoodle flavor, you’re probably better off making a regular snickerdoodle recipe. If you’re just looking for a fun Fall pumpkin cookie though, this is the recipe for you.
The spices are on the mild side, but you can still clearly taste the cinnamon and nutmeg. I loved eating these with pumpkin ice cream – talk about a perfect combination! Mike didn’t get to try these because he was traveling when I made them, and I think he’s a little sad that he missed out. I may have to make a second batch just for him. 🙂
For the cookies:
3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Beat in the pumpkin puree, then the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Mix together the sugar and spices for the coating in a small bowl. Roll the dough into balls and coat in the sugar-spice mixture. Place on the prepared baking sheet, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container
from Annies Eats
Best flavor combo evah!!!! Totally making these 🙂
i’ve made these before and can testify that they are SO SO SO good. 🙂
Snicker Doodles are hands down my favorite cookies – never thought of adding pumpkin!!
I bet these are awesome!
I love the idea of pumpkin snickerdoodles too Megan! I honestly did not think that snickerdoodles could get any better. they are one of my favorite classic cookies ever! So festive and perfect for thanksgiving dessert!
These look so soft and delicious!
Just made these and they are phenomenal! Will definitely be saving this recipe.
So glad you liked them!! 🙂
Made these twice now and am still getting requests for more. I omitted the cloves and allspice (didn’t have those ingredients) and they still are really delicious! And I made ice cream sandwiches with them using Mexican vanillas ice cream. Thanks for the great recipe!
I’m so glad you like them! Great idea for ice cream sandwiches 🙂
Mmm. I love the idea of combining pumpkin and snickerdoodles. (Because isn’t pumpkin always accompanied by cinnamon and other spices anyways?) I just made some classic snickerdoodles – so soft and CHEWY! But I want to try this next!
Just wanted to share that these are one of my 3 most reliable and most requested cookies. Seriously, they’re always a huge hit. And the recipe makes so many cookies that there are plenty to share in my rather large office.
In even better news, I tried them out after my recent move to a high-altitude city (8700 feet) and they came out excellent with very few changes. For any other high altitude bakers out there, I’d suggest a bit less butter and to refrigerate the dough for at least 3 hours (I let it chill overnight). I’ve found that chilling dough at this altitude is key to keeping the cookies from flattening out.
Thanks for the great recipe!!