It’s officially autumn here, and cooler weather brings boots, scarves, and a plethora of pumpkin recipes! We’ve got the absolute best cookie recipe for you this fall: pumpkin snickerdoodle. With all of the soft and chewy texture of traditional snickerdoodles, these cookies step it up a notch with pumpkin pie spices and pumpkin puree, coated in a layer of lightly crisp cinnamon sugar perfection.
You may end up eating all of these cookies on your own, they’re that good. Then again, the recipe makes 3 dozen, so you might have a few to spare at your next potluck or dinner party. Don’t say we didn’t warn you – these things are addicting!
Pumpkin Pie Snickerdoodle Cookies
- 3 1/4 cups flour
- 3 1/2 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 + 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup butter, softened
- 1 egg yolk
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
- Topping: 1/4 cup granulated sugar, 1 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a large mixing bowl.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until just combined. Add in egg yolk, pumpkin puree, and vanilla extract. Slowly add in dry ingredients, mixing until combined.
- Divide dough in half, placing each half in a bowl, covering in plastic wrap. Place bowls in fridge to chill for 45 minutes.
- While dough is chilling, prepare the topping by combining ¼ cup granulated sugar and 1 ½ teaspoon ground cinnamon in a small bowl.
- Scoop dough out in approximately 2 inch balls, and roll in cinnamon sugar mix. Place dough balls on cookie sheet with parchment paper, about 2 inches apart.
- Bake 12-14 minutes, cool on baking sheet for 5 minutes, and transfer to a wire rack to cool completely.
Recipe adapted from Cooking Classy.