Pumpkin meets Snickerdoodles in this spin on a classic cookie! A simple, yet delicious, cookie recipe perfect for fall!
Everyone loves a classic snickerdoodle cookie! The only way to make a classic better is to add more flavor with the addition of pumpkin. These Pumpkin Snickerdoodles are soon to become your new Fall favorite cookie, perfect for an easy dessert during the holidays. They are soft on the inside, with perfectly crisp edges and just the right amount of pumpkin. If you enjoy the classic, you’re going to love this fun Fall twist!
How to Make Pumpkin Snickerdoodle Cookies
How Do I Store The Cookies?
Pumpkin Snickerdoodles kept at room temperature will last in an airtight container for 5-7 days. If you prefer soft, fresh cookies, then only keeping them for a day or two would be best.
Can I Freeze Them?
The cookie dough can be frozen for up to 3 months. You’ll want to roll the dough into balls first and then store in an airtight container in the freezer. When you are ready to bake the cookies, defrost the dough on the counter for about 30 minutes, then coat in the cinnamon sugar mixture and bake.
Baking Tips
- When measuring the flour, don’t scoop it out of the bag with the measuring cup. Instead, use a spoon to scoop the flour into a measuring cup and then level the top with the back of a knife. If you press a measuring cup directly into the bag, you will pack in too much flour.
- Don’t skip the step for chilling the dough. This helps keep the cookies from spreading to much in the oven.
More Pumpkin Recipes To Try
- Shortcut Cinnabon Style Pumpkin Cinnamon Rolls
- Instant Pot Pumpkin Bundt Cake
- Pumpkin Spice Latte
- Pumpkin Churro Donuts
- Pumpkin Scones
- Pumpkin Dutch Baby
Pumpkin Snickerdoodle Cookies
- Total Time: 1 hour 18 minutes
- Yield: 24 cookies 1x
Description
Pumpkin meets Snickerdoodles in this spin on a classic cookie! A simple, yet delicious, cookie recipe perfect for fall!
Ingredients
- 1 cup butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin extract
- 3 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375° degrees.
- Cream together butter and both sugars until light and fluffy; approximately 2 minutes.
- Add the 2 eggs and 1 additional egg yolk into the butter mixture along with the vanilla and beat until smooth.
- Combine Pumpkin Pie Spice, baking powder and salt into mix.
- Change mixer speed to low and add in flour until dough comes together.
- Place dough in the refrigerator to chill for one hour.
- Mix together ingredients for topping (granulated sugar and cinnamon) and set aside.
- Roll dough into 1 1/2″ balls and then roll in sugar/cinnamon mixture, covering completely.
- Place cookies on a parchment-lined cookie sheet and bake for 8 minutes or until cookies are lightly browned on the bottom.
- Remove cookies from oven and transfer to a wire cooling rack.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 8 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
