What do you get when you combine soft, chewy snickerdoodles and the ever popular pumpkin pie spice? Pumpkin snickerdoodles! These pumpkin snickerdoodle cookies take the familiar and delicious taste of snickerdoodles and give them a fun fall makeover.
Pumpkin Snickerdoodles Recipe
While I’d like to think that my recipes are the result of creative inspiration, the truth is that many recipes, like this one, are more the result of my disorganized life. You know what you need when you make snickerdoodles? You need sugar. Guess what this girl was almost out of? You’ve got it! On any given baking day I’m probably out of butter, sugar or flour, you know, the big three of baking. So these are technically brown sugar pumpkin spice snickerdoodles. These are based on my traditional soft and chewy snickerdoodle recipe, which I love, but with a bit of fall flair.
In case you are wondering, yes, you can swap brown sugar for granulated sugar in your snickerdoodle recipe. In fact, I kind of feel like you should. It worked out quite well with these cookies. Once I realized I was going to have to make these with brown sugar, I decided to also mix up the spices, and add pumpkin pie spice to the mix.
Here’s the thing with pumpkin… it doesn’t have a tremendous amount of flavor. Most of the fall-themed pumpkin flavor that we all love is more the mix of spices than the actual pumpkin. I love pumpkin, and I love it in breads, cakes and pies, but I’m kind of neutral on pumpkin in cookies. It can work, and there are some great cookies out there that use pumpkin – I’m fond of this chewy pumpkin cookies recipe, but it can be pretty hit or miss.
Cute Pumpkin Spice Mug Can Be Found Here
You can really pack in the pumpkin flavor by simply using pumpkin spice. These cookies have pumpkin spice added to both the dough and the cinnamon sugar coating on top. These cookies aren’t over the top on pumpkin flavor, but instead have just the right addition of pumpkin spice. A fabulous fall snickerdoodle recipe is you ask me!
Pumpkin Snickerdoodles Recipe
Delicious soft snickerdoodle cookies full of fall flavor thanks to the addition of pumpkin pie spice and brown sugar.
- 4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1 cup butter 2 sticks
- 3/4 cups granulated sugar
- 1 cup firmly packed brown sugar light or dark
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 6 tablespoons sugar
- 1 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- For the dough:. In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
- In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.
- When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon, pumpkin pie spice and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
- Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
- Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
I hope your family enjoys a batch of these delicious pumpkin snickerdoodles on a fall day sometime soon!
If you want even more snickerdoodle flavor, check out these Snickerdoodle Bars from Carlsbad Cravings. Tastes of Lizzy T has a delicious Snickerdoodle Pie recipe. Our Best Bites has a Snickerdoodle Ice Cream recipe that I really need in my life. SNICKERDOODLE ALL THE THINGS!