Pumpkin snickerdoodle cookies, otherwise known as the pumpkindoodle combine the best of two worlds, the amazing, chewy, cinnamoniness of a snickerdoodle and the sweet pumpkin and spices of fall!
Snickerdoodles are my favorite. Actually anything that ends in doodles is my favorite. Labradoodles, goldendoodles, regular doodles and snickerdoodles. I also like pumpkin. So does the rest of western civilization, so it seems. Combining pumpkin and snickerdoodles seemed like a no-brainer.
Just so you know, I don’t like cakey snickerdoodles. I like them kind of flat and chewy. Ideally, I pull them out of the oven just before the center is cooked. I let them cool on the cookie sheet so they finish the baking process there.
You know how I know these cookies are a winner? Because both of the big girls loved them. I have a very picky eater, that doesn’t like pumpkin or actually anything with flavor other than chocolate. So the fact that she devoured it and then asked for more, means I get a gold star!
Be sure to check out my Guide to Holiday Cookie Baking Gifts! There are some awesome ideas in there!
THIS POST CONTAINS AFFILIATE LINKS, MEANING IF YOU CLICK AND PURCHASE ANYTHING, THIS BLOG MAY RECEIVE SOME COMPENSATION AT NO COST TO YOU!
Supplies that will help…
For the cookies
- 1/2 cup butter, room temperature
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup pumpkin purée
- 1 egg yolk, room temperature
- 1 and 1/2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
For the topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Cream together butter and sugars.
- Add in vanilla, egg yolk and pumpkin purée.
- In a separate bowl combine flour, cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon.
- Stir into wet ingredients just until fully combined. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350F.
- In a shallow dish, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.
- Scoop out a tablespoon of dough and roll into a ball.
- Roll dough in cinnamon sugar mixture to coat and place on cookie sheet lined with parchment paper or a Silpat.
- Gently press down center of dough ball with the back of a spoon to slightly flatten. Bake for 8 to 10 minutes.
- Remove from oven when outside of cookie is cooked and the center appears slightly uncooked.
- Let cool on cookie sheet for 10 minutes then transfer to a wire rack to finish cooling.
You are going to love these pumpkin snickerdoodle cookies, I just know it. I have another cookie recipe that you will love here…