Pumpkin Snickerdoodles

Cupcakes for Breakfast: pumpkin snickerdoodles recipe

Well, I’ve started to dabble in getting back into the kitchen and baking again and it feels good. I was going too long without the smell of pumpkin and cinnamon and fall goodness flooding my apartment.

I actually made these pumpkin snickerdoodles first three years ago. Thank goodness I didn’t blog about them, because the photos were absolutely awful. Just a pile of orange blobs. Now, these look good. And they taste good too. Put these on my list of favorite pumpkin desserts. They’re light, fluffy, not too sweet or too pumpkin-y, and a perfect fall flavored bite-size treat. So skip the pumpkin selection at Starbucks and make these instead, please. I can’t wait for you to try them!

Cupcakes for Breakfast: pumpkin snickerdoodle cookies

Pumpkin Snickerdoodles

makes three dozen cookies

For the cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup unsweetened pumpkin puree
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 3 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice mix

For the rolling sugar

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice mix
  1. In the bowl of an electric mixer, cream the butter and sugars until fluffy. Add the pumpkin and beat well. Mix in egg and vanilla. Scrape down the sides to make sure it’s all incorporated.
  2. In a medium bowl, whisk together flour, baking powder, salt, and spices. Slowly beat flour mixture into pumpkin mix until it’s all incorporated.
  3. Cover dough with plastic wrap and refrigerate for at least an hour so the dough becomes firm.
  4. When ready to bake, preheat oven to 350°, line baking sheets with parchment paper and mix rolling sugar and spices.
  5. Form cookie dough into small balls and roll in sugar. Place balls two inches apart on cookie sheet and flatten them slightly with your hand.
  6. Bake for around 12 minutes or until slightly firm. Let cool on a wire rack. Happy fall!

Cupcakes for Breakfast: pumpkin snickerdoodle cookie recipe

I know it’s hard to pick, but do you have a favorite pumpkin dessert? These definitely top my list, but I have a few more recipes coming for you soon!

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