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Pumpkin month is amongst us! You would think that pumpkin recipes have all been made but I’m hopeful some of the ones I’ve got coming up are unique!
If you’ve been around for the past several years that I have essentially done pumpkin month, I have always been a crusader for savory pumpkin recipes and this year, it seems like I’ve got all sweets!
Pumpkin spice snickerdoodles
Buttery, moist, cinnamon sugary, pumpkin, Fall good-ness. That is what these pumpkin spice snickerdoodle cookies are made of!
I have always favored snickerdoodles and chocolate chip cookies. The good ole classics, but for snickerdoodles, one request of mine is that they have to be soft and pillowy. I have always imagined snickerdoodles like that for some reason and have had that way majority of the time.
If you’ve ever had Potbelly’s signature cookies, then you know what I’m talking about with what I mean by softness in a cookie.
These pumpkin spice snickerdoodles are so soft and melt-in-your-mouth yummy. They’re irresistible and the perfect cookie to start out Fall baking with!
Oh, and guess what I learned with these cookies back in the day when I made them (these were originally posted in 2011 but I’m refreshing this post and giving the photos a facelift)?
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 worked ;)
Other pumpkin recipes
Pumpkin pasta with turkey sausage
Pumpkin cream cheese swirl muffins
Pumpkin Spice Snickerdoodles
Ingredients
- 3 ¾ cup (469 g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- ¾ cup (184 g) pumpkin puree, not pumpkin pie filling
- 1 large egg
- 2 teaspoon vanilla extract
For the coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.3 3/4 cup (469 g) all-purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon pumpkin pie spice
- In a large bowl, beat together the sugars and butter until light and fluffy.1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) brown sugar
- Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.3/4 cup (184 g) pumpkin puree, 1 large egg, 2 teaspoon vanilla extract
- 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 °F (177 °C)
- Line your baking sheets with parchment paper.
- Combine the sugar and cinnamon in a small bowl for the coating.1/2 cup (100 g) granulated sugar, 1 teaspoon ground cinnamon
- 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.
Notes
Nutrition
Photography by Jamie Vespa
very nice version! I like these soft and pillowy too, haven’t tried Potbelly’s version, but have yours instead, so thank you!
Not sure what I’m doing wrong but you’re taking longer to Bake than what the recipe saystina
Where’s the cream of tarter?
There isn’t any in this particular recipe.
jyst wondering if you can refrigerator some of the batter if you don’t want to make some much. Just my husband and I. If you can for how long?
Thank you, Esther
You can probably refrigerate it. I would say no longer than 5 days.
I made these but was quite disappointed at the flavor. I used pumpkin from our garden, but there was still no pumpkin flavor. Thanks for the recipe though – I love to try new recipes!
Aw bummer. Yeah, there’s not much pumpkin flavor in these; I think the cinnamon sugar overpowers it a bit. Thanks for trying!
Made these as a thank you for neighbors and they were delicious! Gilded the lily and glazed them with a pumpkin pie spice icing mix. Perfect for the season. Will make them for Thanksgiving as well. Thanks for posting!
Love! Thanks for letting me know!
These were very good, just the right amount of pumpkin for a nice fall treat!
These look delicious!
So glad you enjoyed these! I’ve definitely been there with the wax paper vs parchment situation. At least now you know :)
Hi Annie! I’m such a huge fan of your blog :) it’s on my daily food blog reads & a lot of my recipes are from your site! I definitely loved these cookies; they’re on my ‘must bake’ list now :)