Soft and slightly chewy, Snickerdoodles are an irresistible treat and for good reason. Traditionally rolled in cinnamon sugar, we’re playing into that sweet and warmly spiced profile with the addition of pumpkin puree and pumpkin pie spice.
We are welcoming November with a truly classic recipe for the season- Pumpkin Spice Snickerdoodles. Its whimsical name alone should bring a smile to your face, but if that isn’t enough, then bake a batch for yourself today and you’ll be on cloud nine for the rest of the week.
Today’s recipe gets a seasonal makeover while staying true to its familiar form- soft cakey center and cracked top. So without further adieu, lets delve a little deeper on what makes this recipe truly unique.
A Secret Ingredient
Aside from being one of the softest cookies around, one other distinct trait of a proper snickerdoodle is its cracked topping which occurs when one additional ingredient you don’t see very often in cookies- cream of tartar is combined with baking soda. This ensures the cookie’s signature cakey texture too.
Now traditionally, these little gems are dipped in cinnamon sugar then baked, but we’re adding to the flavor profile a bit more by not just adding pumpkin puree to the batter but our homemade pumpkin pie spice as well. The result is nothing short of impressive with warm notes of the season’s key spices.
Serving Suggestions
Naturally, you can enjoy these all on their own. In fact, it’s going to be hard not to, but the recipe is easy enough that you will probably bake batch after batch all season long. 😉
They pair well sandwiched with maple pecan ice cream or plain vanilla ice cream and will make for a perfect idea for a holiday dessert bar if you fancy.
You can even go a step further and get creative with individual trifles. For a holiday flare simply swap the granola with crumbled snickerdoodles and cherry pie filling with apple. It’s an easy dessert for Thanksgiving or Friendsgiving.
Finally, you can serve them alongside a favorite hot drink- something frothy or indulgent like our Pumpkin Pie Whipped Coffee which is wholly comforting and a perfect accompaniment to today’s recipe.
More Pumpkin Spice Recipes to Love
Pumpkin Spice Muffins – Plump raisins and sweet pecans make these Pumpkin Spice Muffins a quintessential autumn treat that can be enjoyed any time of day.
Pumpkin Spice French Toast – Soft brioche is thickly sliced then brushed with a creamy pumpkin spiced batter. Grilled to sweet perfection, serve this Pumpkin Spice Toast with a hot cup of coffee and enjoy the tastes of the season!
Apple Pumpkin Coffee Cake – A warm autumn treat that combines brown sugar and vanilla, with a dusting of nutmeg. Finished with homemade streusel crumbs and a super-simple two-ingredient homemade icing, this cake is a seasonal must!
Living the Gourmet
Yields 2 dozen cookies
Serves 24 cookies
10 minPrep Time
12 minCook Time
22 minTotal Time
Save Recipe5 based on 15 review(s)
Ingredients
- 1¾ cups AP flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 teaspoons vanilla
- ½ cup pumpkin puree
- ¼ cup white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, combine ingredients for the cinnamon sugar. Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
- In a separate large bowl, cream butter and sugars until whipped. Add egg yolk, vanilla, and pumpkin puree.
- Gradually add the dry ingredients until a soft, slightly sticky dough comes together.
- Using a 2-inch cookie scooper, drop the cookie dough into the bowl of the cinnamon sugar, and carefully coat the entire cookie. Transfer to the prepared baking sheet and gently press the cookie dough to flatten it slightly. Repeat this process for the rest of the cookie dough. (This recipe makes about 2 dozen cookies).
- Bake the cookies for about 10-12 minutes depending on the temperature of the oven. They should look slightly undercooked (this will ensure the cookies stay soft and don't crisp up too much as they cool). Transfer immediately to a cooling rack before serving.
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