Pumpkin Spice Snickerdoodles are the perfect cookie to celebrate fall.
Buttery, moist, cinnamon sugary, pumpkin, fall good-ness. That is what these cookies are made of. Oh, and lots of love too, of course. Snickerdoodles are my favorite cookies, next to sugar cookies and chocolate chip. I’m plain Jane when it comes to cookies. I don’t like frosting on my cookies nor do I like a ton of chocolate. Simplicity for cookies win me over.
If you’ve ever had Potbelly’s signature cookies, then you know what I’m talking about with their softness and moistness of their cookies. Well, sorry to say Potbelly, but I think I’ve mastered that with these cookies. They’re so soft and melt-in-your-mouth yummy. I’ve already given quite a few to friends and coworkers and their response is “omg, these are so good” or “these are the softest cookies, ever.” Yeah, I think you should put on your baker’s hat and make a dozen or two or three (who’s counting?) of these, especially since it goes so well with the season and if you need more pumpkin in your life!
Oh, and guess what I learned with these cookies? Parchment paper and wax paper aren’t the same things and putting wax paper in an oven will cause smoke to billow out of your oven and cause the fire detectors to go off in your apartment. Yeah, that wasn’t fun. At least now I know the fire detectors work ;)
I was able to make 2 dozen cookies with the recipe below, although it will vary depending on how big or small your cookies are.
Pumpkin Spice Snickerdoodles
Yield: 2 dozen | Prep Time: 15 minutes plus 1 hour chill time | Cook Time: 12 minutes | Source: Annie’s Eats
3 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. pumpkin pie spice
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 tsp. vanilla extract
For the coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
- In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
- In a large bowl, beat together the sugars and butter until light and fluffy.
- Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
- With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don’t get flour everywhere.
- Mix until well incorporated. Cover and chill the dough for a least 1 hour.
- After 1 hour, preheat your oven to 350 degrees.
- Line your baking sheets with parchment paper.
- Combine the sugar and cinnamon in a small bowl for the coating.
- Scoop the dough (about 1 tbsp.) and roll into a ball with your hands.
- Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
- Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
- Using the bottom of a glass cup, flatten the dough balls slightly.
- Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
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