Pumpkin Spiced Snickerdoodles

These Pumpkin Spiced Snickerdoodles will surprise you!  They're super easy to make, packed with pumpkin and pumpkin pie spice, and oh so chewy!  The perfect marriage of fall flavor and classic holiday cookie.

I'm not going to lie, creating this recipe took 3 tries!  I'm all about the perfect texture and I finally nailed it!  Similar in texture to a standard snickerdoodle, these cookies are somewhat crisp on the edges and chewy in the middle.  The only difference?  Canned pumpkin doesn't allow the cookies to deflate like a normal snickerdoodle.  All you have to do is press the cookie down slightly before baking and problem solved!  Or, you can leave them as little balls and they will come out with similar shape to these 3 Ingredient Pumpkin Spice Cookies.  (<--Also a great option for needing a batch of cookies in a hurry!)

My favorite part of this recipe, other than all the fall feels they bring, is that it makes 44 medium-sized cookies!!  Perfect for a fall get-together or Halloween party.  Sidenote: serve with milk 😉

 

Yields 44 medium-sized (2.5") cookies

Ingredients - dough

1 cup of butter, unsalted and at room temperature
1 egg, at room temperature
3/4 a 15.5oz. can of 100% canned pumpkin
2 tsp. of vanilla

2 2/3 cups of flour
1 1/2
 cups of sugar
1 1/2 tsp. of baking powder
1 Tbsp. of pumpkin pie spice
1/2 tsp of salt

Ingredients - rolling mixture

1/2 cup of sugar
2 Tbsp of pumpkin pie spice
1/4 tsp. nutmeg

snickerdoodles 2

In a large bowl, mix together dry ingredients for dough - flour, sugar, baking powder, pumpkin pie spice, salt.  Set aside.  Using a stand mixer, beat butter on low-medium speed until smooth.  Add the rest of your wet ingredients - egg, vanilla, and pumpkin.  Once combined, slowly add your dry ingredients to the mixer.  Cover the bowl of your mixer and refrigerate 2-3 hours.

Once the dough has had a chance to rest, preheat your oven to 350°F and using Bak-Klene ZT Nonstick Baking Spray grease a sheet pan.  While your oven is warming, sift together your rolling ingredients in a small bowl.  Scoop cookie dough into 1.5" balls using a cookie scoop.  Roll cookie dough balls in your rolling ingredients until thoroughly covered, place on the baking sheet and flatten down slightly.  Bake 8-10 minutes or until the edges start to turn light brown.  
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

HELPFUL ITEMS

  • Bak-Klene ZT Nonstick Baking Spray - really, it's the only cooking spray you should have in your cupboard.
  • Cookie Scoop - you don't need anything fancy. This is the one I have and it's under $5 on amazon!
  • Pumpkin Pie Spice - You can get away with this mix alone if you don't want to purchase nutmeg.  Nutmeg just gives it a little extra fall feel!
Untitled design (11)
Screen Shot 2019-10-23 at 3.02.56 PM
Untitled design (12)

enjoy this post? leave us a review!

0 / 5. 0

Please be the first to rate this post!

Thanks for supporting small businesses!

Please follow us and share on social media!



Leave a Reply

Your email address will not be published. Required fields are marked *