Soft Pumpkin Snickerdoodles
The best and easiest Pumpkin Snickerdoodles cookie recipe made with pumpkin pie spice and pumpkin puree.
Ingredients
- ½ cup salted butter slightly softened, see Note 1
- 1 ½ cup sugar
- 1 egg
- ½ cup pumpkin puree See note 2 below
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
Or
- ½ teaspoon cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Cinnamon Sugar Mixture
- 2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture
Instructions
- Preheat the oven to 350° F.
- Cream together the sugar and slightly soft butter. You don't want softened butter or the dough will become too sticky (see note 1). Add the egg, and pumpkin to the creamed butter and sugar and mix until smooth.
- Add in the flour, cream of tarter, baking soda, salt and pumpkin pie spice. Mix until a dough is formed.
- In a small bowl, mix together the 2 teaspoons of cinnamon and 2 tablespoons of sugar to create a cinnamon sugar mixture. See photos above for a great visual.
- Roll the dough into 1 inch balls and then coat in cinnamon sugar mixture. I find it easiest to roll the dough ball directly in the cinnamon sugar mixture. This is a sticky dough! Wet your hands while rolling out the dough so the dough doesn't stick to your hands. If you find the dough is still too sticky to work with, refrigerate for 30 minutes, then proceed.
- Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet evenly spread out. Lightly press down on the dough to help them form correctly. Bake for 10-13 minutes. Once the cookies are matte on top, remove from the oven and cool them on the baking sheet to help the cookies finish setting.
Video
Notes
- Make sure your butter isn't too soft! If it is mushy, stick it in the fridge for about 15 minutes then use it. The butter should be cool to the touch yet soft enough you can indent it slightly when you push on it with your finger, but not mushy.
- Don't use homemade pumpkin puree, it tends to be too wet and the dough won't form properly. Organic canned pumpkin can often be too wet as well.
- Any leftover cinnamon sugar should be discarded as cookie dough with egg could contaminate it.
- Substitute cinnamon with pumpkin pie spice in a cinnamon-sugar mixture.
- This is not a pumpkin cookie! It is a snickerdoodle with a pumpkin flavor added to it. The pumpkin flavor is not strong in comparison to a traditional pumpkin cookie.
Nutrition
Serving: 2cookiesCalories: 144kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 151mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 923IUVitamin C: 0.3mgCalcium: 8mgIron: 1mg
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