Snickerdoodles are a pure delight. They are easily among the top three best kinds of cookies. That’s saying a lot when you take the time to think about how many different kinds of cookies there actually are. There are tons. They all come in different variations, too. Snickerdoodle cookies do seem to be an exception, though. I don’t often see alternative versions to this cinnamon-spiced treat. Be that as it may, the seasonal favorite lends itself so nicely to a popular fall craze we’ve come to anticipate as one of the season-starting traditions. Of course, I’m talking about pumpkin spice and how the traditional fall flavors make the very best pumpkin snickerdoodle cookies.
Making pumpkin snickerdoodle cookies is easy to do and well worth the small effort it takes to make them. The ingredients are inexpensive and you probably already have most of them, so you won’t need to write a big shopping list or spend extra money to have the sweetly spiced aroma of these delicious cookies permeating the fabric of all the upholstery in your house. That would take a lot of cookies, but then, you’re going to want to make a lot of cookies. Aren’t you?
We made these cookies just a little different from your garden variety snickerdoodle, so you can follow along with our process or take a more traditional route. Once you are through and your cookies have cooled to the touch make sure you continue to let them rest in a good location. There is a lot to cover with these aromatic autumn treats, so let’s jump right into some of the basics of this seasonal sensation!
Pumpkin Spice Season
We all know that pumpkin spice season starts in– What is it, now? June? But it’s when pumpkins are ready for carving that the true magic of pumpkin spice-scented candles and flavored treats begin to show. The crisp and cool air is perfect for warming up the house with a cookie-filled oven. If you love gingerbread cookies in the wintertime, you will lose your mind over the chance to start early with these similarly spiced pumpkin snickerdoodle cookies. The little bit of heat from the spice and the sweetness of the pumpkin puree (plus all the sugar) makes it a perfect companion to a morning cup of coffee. Especially when you are trying to start your day while it’s still dark outside.
The flavor of these pumpkin snickerdoodle cookies is seasonal enough, but you can always up the fall factor by using a cookie cutter to make pumpkin or leaf shapes.
Baking Powder or Baking Soda?
One question I often get when it comes to baking is whether to use baking powder or baking soda. Lots of people think they are interchangeable or don’t recognize the difference. There is a difference between the two and which ingredient you use has a big impact on the finished product. If you aren’t quite sure what the difference is between these two ingredients, don’t worry. The confusion is real. Both act as leavening agents in cookies and other baked goodies.
In fact, baking powder contains baking soda in it! Part of the difference between baking soda and baking powder has to do with how quickly the ingredients work and the stage in the recipe where you include them. They react to acid to start creating air bubbles in the dough. But baking powder contains a dry acid already, whereas baking soda needs to be added to an acidic ingredient such as buttermilk, molasses, or sour cream.
The thing to remember most of all is that when you bake with baking soda, you must get your dough into the oven right away because of how quickly it reacts. Otherwise, your cookies will come out flat. These cookies are made with baking powder, so that isn’t going to be a problem for us.
Baking with Pumpkin Puree
Another thing you must keep in mind is that when baking with pumpkin puree you are adding a ton more moisture to your dough than you usually would have. We all love moist cookies, but it’s also important to cook them all the way through and keep them from falling apart. Too much moisture will do that. You want to be able to roll these cookies into balls. If the dough is too loose, you will need to thicken it up with some more flour.
What is Pumpkin Pie Spice?
Pumpkin pie spice is common, but you may not be familiar with it anyway. If you have trouble finding it in the spice aisle, don’t worry. It’s incredibly easy to make with your own spices at home. All you need are cinnamon, nutmeg, cloves, ginger, and allspice. Since these spices are commonly used in other types of recipes, it’s a good idea to keep stocked on them and quickly blend them yourself whenever the time comes to make pumpkin pie spice. You can throw roughly two teaspoons of each, although you’ll want an additional teaspoon for the cinnamon and half a teaspoon less of cloves and allspice if you are going off of Betty Crocker.
That Signature Cracked Cookie
Snickerdoodles have a very recognizable cracked appearance on top. To achieve that signature characteristic, you want to be gentle when you press down on your dough balls. For a smoother look, like the cookies I have pictured, you will want to flatten them before baking. They will still rise in the oven, but they will not get the usual texture.
Before the Cooling Rack
The last thing you should keep in mind when baking these incredible pumpkin snickerdoodle cookies is not to immediately cool them on the rack. It’s important to let them cool on the baking sheet first before transferring them to the rack. The rack provides air circulation, which helps to stop the cooking, however, putting them on there too quickly will result in grill marks and misshapen cookies. Let them firm up a bit before you transfer them to get the best results.
Ingredients for Pumpkin Snickerdoodle Cookies
- All purpose flour
- Baking powder
- Brown sugar
- Granulated sugar
- Large egg + 1 yolk
- Pumpkin pie spice
- Canned pumpkin
How To Make Pumpkin Snickerdoodle Cookies
These soft and chewy cookies are super easy to make. If you love soft, chewy cookies, these definitely delicious and
Step 1 – Prep
Preheat oven to 400° and line baking sheet(s) with parchment paper. Set aside.
Step 2 – Preparing the Cookie Dough
In a medium bowl, whisk the flour, baking powder, salt, and pumpkin pie spice together. Set aside. In a large bowl, using an electric hand mixer or stand mixer, beat together butter, brown sugar, and sugar until creamy. Add in pumpkin and mix well. Add in egg and yolk and beat until combined. Slowly add dry ingredients into wet ingredients and beat until combined.
Step 3 – Rolling the Cookies
Using a 1 inch cookie scoop, roll dough into a ball. Using a small bowl, mix cinnamon and sugar together. Roll cookie dough balls in the cinnamon sugar mixture covering them completely. Place cookies on prepared baking sheets and gently press down slightly on each cookie.
Step 4 – Baking the Cookies
Place the baking sheets in the oven and bake for 9-10 minutes or just until the edges start to set. Remove from oven and let sit for 5 minutes before placing on a wire rack to cool.
Try These Delicious Soft and Chewy Pumpkin Cookies Today
Looking for More Delicious Fall Dessert Recipes?
Mini Pumpkin Cheesecakes – These delicious mini pumpkin cheesecakes have a sweet graham cracker crust, topped with a creamy layer of cheesecake, and then finally a rich and custardy layer of pumpkin pie.
Apple Pie Bites -These easy and delicious bites are small, fun sized, mini apple pies packed full of flavor! Mouthwatering and delicious, these little pie bites are filled with homemade apple pie filling and baked to perfection.
Mini Sweet Potato Pies – These mini pies are everything we love in a sweet potato pie but in bite-size form. A delicious homemade crust is loaded with homemade sweet potato pie filling and baked to golden brown perfection.
And here are some Glazed Pumpkin Cake Mix Cookies from Kitchen Divas you might enjoy!
For the Snickerdoodles
- 2¾ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup butter
- ½ cup brown sugar
- 1 cup sugar
- 1 large egg + 1 yolk
- 1 tsp pumpkin pie spice
- ¼ cup canned pumpkin puree
For the Coating
- 3 tbsp sugar
- 3 tbsp cinnamon
- Preheat oven to 400° and line a cookie sheet with parchment paper. Set aside.
For the Snickerdoodles
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together butter, brown sugar, and sugar until creamy. Add in pumpkin and mix well.
- Add in egg and yolk and beat until combined.
- Slowly add flour mixture into sugar mixture and beat well after adding in sugar mixture.
For the Coating
- Roll 1 inch balls in cinnamon sugar mixture to fully coat, press down slightly on the cookie, and then place on prepared baking sheet.
- Bake for 9-10 minutes.
- Remove from oven and let sit for 5 minutes before placing on a cooling rack.
Here are a couple pictures that are perfect to save to your favorite Pinterest boards.