‘Tis the season of everything pumpkin! I love pumpkin and snickerdoodle cookies so when I combined the two with this pumpkin snickerdoodle recipe, what’s not to love.
These pumpkin snickerdoodle cookies are light and moist with a slight crunch to their coating. The pumpkin and cinnamon mix together nicely so that neither one overpowers the other. I don’t make cookies too often because they are a weakness for me. These were a nice treat that I enjoyed with my morning coffee for several days.
My friend Miki shared this recipe with me years ago and I recently came across it in a little fall cookbook I had put together for some friends. This was before I started blogging. Do you remember the old days when people actually wrote on recipe cards or made a photocopy of a recipe for you? Now there is Pinterest, Foodgawker, Tastespotting and Eat 365. If you click on the links you will find some of my recipes on those sites along with other enticing recipes from bloggers around the world.
I hope you enjoy these easy to make pumpkin snickerdoodle cookies. They taste best curled up with a pumpkin spice latte or coffee and a good book! If you love pumpkin, click HERE for more pumpkin recipes.
| Pumpkin Snickerdoodles | Print |
- 8 oz. softened unsalted butter
- 1½ cup granulated sugar
- ½ cup canned pumpkin
- 1 tsp cream of tartar
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp vanilla extract
- 1 large egg
- 3 cups and 2 tbsp all-purpose flour
- Coating: ⅓ cup granulated sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon
- Add softened butter to a mixing bow and beat on medium speed.
- Add sugar and canned pumpkin and beat until fluffy.
- Add cream of tartar, salt and baking soda and mix well.
- Beat in vanilla and egg until well mixed.
- Add flour in two increments, beating until just incorporated.
- Cover dough with plastic wrap and chill for 1 hr.
- Preheat oven to 350 degrees.
- Mix ⅓ cup sugar, pumpkin pie spice and cinnamon in a small shallow bowl.
- Roll dough into 1½ inch balls and roll balls in coating covering all sides.
- Place balls on cookie sheet 2 inches apart.
- Bake 12-14 minutes.
- Allow cookies to cool and then transfer to a cooling rack.
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Linking to: Whimsy Wednesdays, Foodie Fridays
Yum! I love anything with pumpkin. I think Anne made these for her nail party??? I pinned it. Thanks Dawn
Thanks Keri! I remember Anne saying she has made them before too.
Those look like a wonderful fall cookie!! Pinning and sharing…thanks for sharing the recipe with us at Foodie Fridays!!
Any time Michelle! Thanks for hosting #FoodieFridays and sharing so many great recipes.
These looks so puffy and beautiful, I just want to pop one in my mouth!
Thanks Christine! It is hard to eat just one 🙂