Pumpkin Snickerdoodles
By: Minda, Posted: 11/10/2023
Looking for a classic cookie with a Fall twist. Try our tasty Pumpkin Snickerdoodles, light and fluffy with a light pumpkin flavor. They are delish!
Looking for more Fall inspired desserts? Try our Gingersnap Cookies, Gingersnap Pumpkin Custard Cups, or Easy Cranberry Vanilla Pies.
Our Pumpkin Snickerdoodles
Mike’s favorite type of cookie is a snickerdoodle. Since it’s Fall I wanted to give them a twist and add a little bit of pumpkin flavor to them. After testing several batches of cookies that were tasty but not the right texture, I finally figured out the key was the butter. Because I was adding pumpkin, I needed to cut the amount of butter in half. Not doing so resulted in cookies that were more like bite sized cakes. Now we have the right butter to pumpkin ratio and an awesome Pumpkin Snickerdoodle!
Ingredients, Substitutions, and Additions
Brown Sugar – I really want our Pumpkin Snickerdoodles to be reminiscent of Pumpkin Pie. So we are switching out our standard Sugar for Brown Sugar.
Spices – Again, we are going for a Pumpkin Pie flavor here. So, we are going to add Cinnamon, Ginger, and we can’t forget Cream of Tartar to give our cookies the classic Snickerdoodle tartness.
Butter – We are going to use just a couple tablespoons for these cookies. I always forget to pull my butter out of the refrigerator before making cookies, so with this one, all I did was pull out the butter, chop it in to smaller pieces and then let it sit while preparing all the other ingredients. By the time everything is ready to be combined, the butter is usually soft enough to work with.
Eggs – Just one egg is needed for this recipe.
Flour – Keeping it simple with some All-Purpose Flour.
Coating – To get that classic Snickerdoodle coating , we are going to mix together a bit of Sugar and Cinnamon.
Preferred Pairings for Pumpkin Snickerdoodles
With these Fall inspired cookies you want to enjoy them following your favorite cold weather dinner. For us that would be our French Onion Pot Roast, Leftover Turkey Stew, or save them for that special day after you have enjoyed a Kick’n Holiday Turkey.
French Onion Pot Roast – I don’t know about you but as the months turn colder, there are certain recipes I start to crave. Pot Roast being one of them, specifically Mike’s French Onion Pot Roast.
Leftover Turkey Stew – Need a dinner idea for leftover turkey after your Holiday feast? Our Leftover Turkey Stew is a great way to use up those leftovers.
Kick’n Holiday Turkey – Turkey, Turkey, Turkey. If you love turkey try our Kick’n Holiday Turkey, it is sure to hit the spot this holiday season.
Ingredients for Pumpkin Snickerdoodles
- 6 tbs Unsalted Butter, room temp
- 1/3 cup Pumpkin Puree
- 1 Egg
- 1 cup Brown Sugar
- 1 tsp Vanilla Extract
- 3/4 tsp Baking Soda
- 1 tsp Cinnamon, ground
- 1/4 tsp Ginger, ground
- 1 tsp Cream of Tartar
- 1 3/4 cup Flour
Cinnamon Sugar Coating
- 1/3 cup Sugar
- 1 tsp Cinnamon, ground
Directions
Prep Oven and Baking Sheet: Preheat oven to 350°. Line baking sheet with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together Flour, Cinnamon, Ginger, Cream of Tartar, and Baking Soda. Set bowl aside.
Combine wet ingredients: In a mixing bowl, cream together Unsalted Butter and Brown Sugar on low. Add Pumpkin Puree, Egg, and Vanilla Extract into the mixing bowl and combine.
Mix in flour: Slowly spoon in the Flour mixture into the Butter mixture until just combined.
Make Cinnamon Sugar Coating: In a small bowl whisk together Sugar and Cinnamon.
Scoop cookie dough onto baking sheet: Scoop cookie dough into 1 inch balls and coat in Cinnamon Sugar. Place coated cookie dough onto prepared baking sheet one and a half inches apart.
Optional: Using a flat-bottomed cup, gently flatten cookie dough balls until about 1/4 inch in height.
Bake and Serve: Bake cookies for 7 minutes. Remove from oven and cool on wire rack. Serve and enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Pumpkin Snickerdoodles
36
Cookies20
minutes7
minutesLooking for a classic cookie with a Fall twist. Try our tasty Pumpkin Snickerdoodles, light and fluffy with a light pumpkin flavor. They are delish!
Ingredients
6 tbs Unsalted Butter, room temp
1/3 cup Pumpkin Puree
1 Egg
1 cup Brown Sugar
1 tsp Vanilla Extract
3/4 tsp Baking Soda
1 tsp Cinnamon, ground
1/4 tsp Ginger, ground
1 tsp Cream of Tartar
1 3/4 cup Flour
- Cinnamon Sugar Coating
1/3 cup Sugar
1 tsp Cinnamon, ground
Directions
- Prep Oven and Baking Sheet: Preheat oven to 350°. Line baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together Flour, Cinnamon, Ginger, Cream of Tartar, and Baking Soda. Set bowl aside.
- Combine wet ingredients: In a mixing bowl, cream together Unsalted Butter and Brown Sugar on low. Add Pumpkin Puree, Egg, and Vanilla Extract into the mixing bowl and combine.
- Mix in flour: Slowly spoon in the Flour mixture into the Butter mixture until just combined.
- Make Cinnamon Sugar Coating: In a small bowl whisk together Sugar and Cinnamon.
- Scoop cookie dough onto baking sheet: Scoop cookie dough into 1 inch balls and coat in Cinnamon Sugar. Place coated cookie dough onto prepared baking sheet one and a half inches apart.
Optional: Using a flat-bottomed cup, gently flatten cookie dough balls until about 1/4 inch in height. - Bake and Serve: Bake cookies for 7 minutes. Remove from oven and cool on wire rack. Serve and enjoy!
