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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 Spice Snickerdoodles
For the coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- 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 °F (177 °C)
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Jamie Vespa