Well the weather cools off and the leaves change colors you know it's time for Cinnamon and Spice found in these delicious Pumpkin Snickerdoodles. Soft and chewy cookie with a hint of pumpkin in the dough, rolled in Pumpkin Spice and Sugar for a wow of flavors in your mouth.
Fall cookies are my favorites, although trust me I will eat a cookie because cookies are just good. But truth be told, I love the flavors of cinnamon and nutmeg which ranks Pumpkin Snickerdoodle Cookies high on my list of favorites.
If you haven't tried my traditional Snickerdoodle Cookies, you are missing out. I make these soft and chewy cookies in bulk and freeze in sandwich bags to grab easily for school lunches or midnight snacks. It's also great portion control if you ask me. Make sure to check those out, they are WONDERFUL!
Back to Pumpkin Snickerdoodles, these cookies have a mild pumpkin flavor which I love and the same soft texture with a crispy outside. Baking with Pumpkin can be fun, and does change the consistency of the dough but I've found the perfect balance with recipe testing so you don't have to!
The key is to chill the dough, I typically don't have patience to chill cookie dough but for this recipe it's a must and really not a big deal. The cookie dough is so soft if you don't chill it, you will have a flat pancake cookie, trust me. Recipe test #1 was a FAIL for just that reason among others. haha
Pumpkin Snickerdoodle Ingredients
- Butter
- Egg
- Sugar *Divided ~ Dixie Crystals Sugar
- Pumpkin
- Powdered Sugar
- Vanilla
- Cream of Tartar
- Vegetable Oil
- Baking Soda
- All Purpose Flour
- Pumpkin Pie Spice
How to make Pumpkin Snickerdoodles
Step 1: Gather ingredients. I find it's best to use softened butter. In a mixing bowl or stand mixer add butter and sugar*divided and mix until light and fluffy.
Step 2: Add Egg and Powdered Sugar and mix for 2 minutes.
Step 3: Mix in Pumpkin and vegetable oil and mix to combine
Step 4: In a separate bowl combine All Purpose Flour, Cream of Tartar, and Baking Soda
Step 5: Add half flour mixture and mix to combine, add remaining flour and mix
Step 6: place dough in small bowl and cover in plastic wrap. Chill for 1-2 hours
Step 7: In a small bowl combine Sugar and Pumpkin Pie Spice and stir to mix well.
Step 8: Using a Medium Cookie Scoop, scoop dough and place in sugar mixture. Sprinkle with sugar mixture to fully coat and place on cookie sheet.
Step 9: Preheat Oven to 350 degrees. Bake Cookie for 8-11 Minutes
Step 10: Cool on Baking Cooling Rack, Store covered
Pumpkin Fun Facts:
Did you know that Pumpkins contain Potassium and Vitamin A? It's true! So eat up and enjoy! In early colonial times pumpkin was an ingredient in making crusts for pies but not in the filling. Does that mean it was a deconstructed Pumpkin Pie? Who knows!
Quick Tips:
I have found that it's important to mix the dough. After you add flour mixture, mix until fully combined and then a little bit longer too. The consistency will change just a bit and will bake better.
I like the combination of vegetable oil and butter in the a recipe. You can of course use all butter but the vegetable oil keeps a nice moist cookie for the perfect soft and chewy bite.
What's the Difference between Pumpkin Puree and Pumpkin Pie Mix?
I've often been asked what the difference is between Pumpkin Puree and Pumpkin Pie Mix. Let me explain. Pumpkin Puree is the base ingredient of Pumpkin Pie Mix. When baking and in recipes you will typically use Pumpkin Puree. You can then add sugar to sweeten and spices like Cinnamon and Nutmeg to season. Pumpkin Puree is more versatile for recipes.
FAQ
Can I Freeze Pumpkin Snickerdoodles
Of course! Allow cookies to cool and package for freezing.
Can I substitute Butter for Vegetable Oil?
Yes you can, but it does change the recipe a little bit. I find using Vegetable Oil helps keep the cookie chewy and soft. A texture I love.
How many Cookies will Recipe Make?
I use a Medium Cookie Scoop and can make 28-32 Cookies
Is Pumpkin Puree and Pumpkin Pie Mix the Same?
No, it's not the same. Pumpkin Puree is pumpkin where Pumpkin Pie Mix is sweetened with sugar and seasoned with spices like Cinnamon and Nutmeg.
What does Cream of Tarter Do?
Cream of Tarter acts as a leavening agent as well as keeps sugar from crystalizing and helps eggs stabilize. It adds a hint of a tangy flavor as well
What is a Bosch Mixer?
This is a great question as I have been asked it many times. Bosch is a brand name that makes a stand mixer to make and mix all kinds of things. I've been using a Bosch since I was very little, which means I've been using one for decades. Take a look at this post and tells you why I love my Bosch Mixer!
Making Pumpkin Snickerdoodles can me made in either a Stand Mixer or use a Hand Mixer.
More Fantastic Halloween Recipes
- Candy Bar Cookies ~ Use Leftover Halloween Candy
- Halloween Marshmallow Pops
- Edible Cinnamon Roll Intestines
- Candy Corn Poke Cake
- Mummy Cookies ~ Made with Nutter Butter Cookies
- Halloween Snack Mix ~ Witches Hat, Skeleton Scabs, Bat Wings and More
- Halloween Pretzel Treat ~ Spooky Spider Web
- Monster Cookies
- Vampire Donuts
- Meringue Witch Finger Cookies from BigBearsWife
- Pumpkin Snickerdoodles from Devour Dinner
- Shortbread Witches Fingers from The Flour Handprint
- Gingerbread Mummy Cookies from 4 Sons R Us
- Hocus Pocus Mini Pancake Cereal from Fresh Coast Eats
- Count Chocula Cream Pie from Sweet ReciPEAS
- Individual Halloween Parfaits from Tastes of Homemade
- Radioactive Jell-O Shots from A Kitchen Hoor's Adventures
- Spiced Caramel Corn from Pastry Chef Online
- Halloween Strawberry Ghosts from I am a Honey Bee
- Easy Pumpkin Pudding Dip from Love and Confections
- Screamsicle Milkshake from For the Love of Food
Pumpkin Snickerdoodles
Ingredients
- ½ Cup Butter
- 1 Egg
- 1 Cup Sugar - *Divided ~ Dixie CrystalsSugar
- ½ Cup Powdered Sugar
- ⅓ Cup Pumpkin Puree
- ¼ Cup Vegetable Oil
- 1 teaspoon Vanilla
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 2 Cup All Purpose Flour
- 2 teaspoon Pumpkin Pie Spice
Instructions
- Step 1: Gather ingredients. I find it’s best to use softened butter. In a mixing bowl or stand mixer add butter and ½ cup sugar and mix until light and fluffy. Reserve remaining sugar
- Step 2: Add Egg and Powdered Sugar and mix for 2 minutes.
- Step 3: Mix in Pumpkin and vegetable oil and mix to combine
- Step 4: In a separate bowl combine All Purpose Flour, Cream of Tartar, and Baking Soda
- Step 5: Add half flour mixture and mix to combine, add remaining flour and mix
- Step 6: place dough in small bowl and cover in plastic wrap. Chill for 1-2 hours
- Step 7: In a small bowl combine Sugar and Pumpkin Pie Spice and stir to mix well.
- Step 8: Using a Medium Cookie Scoop, scoop dough and place in sugar mixture. Sprinkle with sugar mixture to fully coat and place on cookie sheet.
- Step 9: Preheat Oven to 350 degrees. Bake Cookie for 8-11 Minutes
- Step 10: Cool on Baking Cooling Rack, Store covered
Notes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Molly Pisula
Love snickerdoodles, and love that you added pumpkin to these. Perfect for fall!
Devour Dinner
Just a hint of pumpkin it as all it takes in these soft and chewy cookies!
Carol
do you use 1 cuo of granulated sugar or i/.2 cup. I says divided, not sure what that means. Thank you
Devour Dinner
I roll the snickerdoodles in a sugar mixture. Part of the sugar is used in that way.