Pumpkin cookies + Snickerdoodle cookies taste out of this world good. You will be eating the whole batch faster than you can make them. I know I was.
I always buy too many cans of pumpkin puree in the fall and then I have a lot of pumpkin leftover in my cabinet. I was planning on making snickerdoodle cookies. Snickerdoodle cookies are a classic sugar cookie rolled in cinnamon sugar. I decided to add pumpkin to this snickerdoodle batch and they came out amazing! These taste so good they will become a new fall favorite of mine when it is pumpkin season. Snickerdoodle cookies are fun to make because there is that extra step of rolling the dough in cinnamon sugar goodness. I like to mix up the cinnamon-sugar mixture and sometimes I add different spices to see how the flavors come out with the cookie. Don't skip the cinnamon sugar part because the cookies are too bland without it.
These cookies are soft and chewy and filled with cinnamon spice flavor in the dough and rolled on top! They bake to perfection with crispy edges and a soft center. I know I fell in love with them with every bite I took. These are even better than classic snickerdoodles because they are rich in spices and the pumpkin makes the cookies extra soft inside.
A few tips:
Storage - if you make the full batch in one baking session the cookies will last for 2-3 days in an air-tight container. The dough will last in the fridge for about a week if you want to make fresh cookies throughout the week.
Snickerdoodle toppings - a classic snickerdoodle uses only cinnamon sugar as a topping however, I added in extra spices. I think it enhances the flavor of the cookies and gives the flavor an extra kick.
The dough - the dough does come out a little wet because of the oil and pumpkin puree. I recommend refrigerating the dough which will help the cookies puff up in the oven.
Coating the cookies - make sure to coat each cookie dough ball completely in the sugar-spice mixture. They taste so good with the extra sugar spices on top!
Don't over bake - Take out these cookies when they are slightly underdone and set to cool. The cookies will cook as they cool and form the perfect soft and chewy cookie.
Check out how to make these cookies below:
Pumpkin Snickerdoodles
Serving size: 30
Total Time: 45 minutes
Source: Adapted from the Cookie Book by Rebecca Firth
8 tablespoons unsalted butter
1/2 cup vegetable oil
1/3 cup pumpkin puree
3/4 cup dark brown sugar
3/4 cup sugar
3 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
Snickerdoodle topping:
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
Step 1: In a standing mixer with a paddle attachment, cream the butter and sugars until smooth. Add in the oil, pumpkin puree, eggs, and vanilla. Mix until combined.
Step 2: Mix in the baking powder, baking soda, salt, nutmeg, cloves, and ginger. Once the spices are incorporated slowly add in the flour. Refrigerate for 30 minutes.
Step 3: Once the dough is ready, preheat the oven to 350 degrees. Grease a baking sheet or use parchment paper on a baking sheet.
Step 4: Make the snickerdoodle topping in a shallow bowl. Roll out about 1 tablespoon worth of dough and roll in the cinnamon-sugar mixture. The dough should be completely covered with cinnamon sugar. Place the dough on the baking sheet and repeat for the rest of the batch. Bake for 10 to 12 minutes or until the cookies are brown on the outside and slightly underdone on the inside. Set aside to cool.
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