Spice things up with this Pumpkin Snickerdoodles recipe. If pumpkin is your thing, you will LOVE these!
It’s no secret that I’m more a vanilla and caramel girl than chocolate. I also like cinnamon and sugar so snickerdoodles are my jam. I have been making the best Snickerdoodles EVER for a few years. They are my go to. But I thought it’d be fun to make a pumpkin version. With this recipe you can expect that same great snickerdoodle base, just stepped up a notch with pumpkin. They will sink into your mouth and scream fall!
They don’t taste over the top pumpkin-y. Just enough to make you realize it’s fall. As much as I do like pumpkin flavored things, I don’t love TOO much pumpkin. Just enough to let you know that it’s there without overpowering everything.
Other Pumpkin Recipes
You’re a pumpkin fan, right? Then you’re going to love these other pumpkin recipes. Please click each link below to find the easy, printable recipe!
Pumpkin Snickerdoodle Recipe
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- 1 c butter
- 1 ½ c sugar
- ¾ c pumpkin puree
- 1 large egg
- 2 tsp vanilla
- 3 ¾ c flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ c sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp all-spice
- In a large bowl cream butter until fluffy.
- Add sugar and pumpkin puree, beat well.
- Mix in egg and vanilla, scraping down sides to incorporate all ingredients.
- In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
- Beat flour mixture into liquid mix a little at a time until fully incorporated.
- Cover dough with plastic wrap and chill for at least 1 hour.
- Mix rolling sugar ingredients together in a small bowl.
- When ready to bake, preheat oven to 350 degrees.
- Line baking sheet with silpat.
- Remove cookie dough from the fridge.
- Use a medium scoop to scoop out dough and roll into balls.
- Roll balls in cinnamon sugar mix, making sure they are coated well.
- Place 2” apart onto prepared sheets.
- Use a glass with a flat bottom to dip in sugar and flatten the balls.
- Bake at 350 for 10-12 mins until they are slightly firm to the tough.
- Let cool on baking sheets for 5 mins then transfer to wire rack to cool completely.