Soft & Chewy Pumpkin Spice Snickerdoodles

Adapted slightly from Well Plated

Soft, chewy, buttery snickerdoodle cookies with a pumpkin spice twist! Rolled in pumpkin spice cinnamon sugar with real pumpkin in the dough, these pumpkin spice snickerdoodles are everything you love about pumpkin AND snickerdoodles rolled into one beautiful little cookie.

Look at them … don’t they look like perfect little spiced pumpkin-y pillows of goodness?

My daughter and I went on a little baking spree right before the annual pumpkin picking trip to my parents’ place. First we made peanut butter cup spider cookies (so freaking cute!) … but my daughter wanted MORE cookies. She wanted snickerdoodles. I suggested we make pumpkin spice snickerdoodles and she enthusiastically agreed to that idea. She adores pumpkin spice and pumpkin pie and, well, most things pumpkin, but more importantly, snickerdoodles. I did some research and picked a recipe to work from that was soft and chewy, like the original cookie, not cakey like so many of the pumpkin snickerdoodle recipes I saw online (but still something that contained pumpkin!) We were after SNICKERDOODLES. Soft, chewy, buttery, cinnamon sugar snickerdoodles. And we weren’t going to compromise!

Alas we had no fresh baked pumpkin to make these cookies (yet!), but that didn’t stop us. I dug up a can of pumpkin from the pantry for these little treasures. My daughter made the dough. And then she added pumpkin pie spice to the mixture that you roll the cookies in before baking them and she was SO pleased with herself for that little twist.

When we tasted the results, we all agreed she did good. We set a few cookie treasures aside for my kids, then boxed the rest of the snickerdoodles up to take with us up to the pumpkin picking fest. All my family was there … siblings, husbands, and all the kids (aside from my son who was busy with schoolwork and couldn’t join us).

The cookies went REALLY fast and my sister Jill (who shares my daughter’s love of snickerdoodles), quickly grabbed some to hide away in her own private box so she’d have some just for herself later.

My daughter and I were happy to see everyone enthusiastically enjoying the fruits of our labor.

The next day was pumpkin picking day. We picked and picked and picked and filled up three HUGE loads of pumpkins and squash.

We came home with a car filled FULL of pumpkins and squash, so we had plenty of pumpkin to give away, with more left for us to use for all kinds of things … including making these soft chewy cookies again. I baked up a pumpkin last weekend and now my daughter’s all ready to make another batch of pumpkin spice snickerdoodles.

I really can’t blame her. Those were some dang good cookies.

Soft & Chewy Pumpkin Spice Snickerdoodles

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 24 cookies 1x

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Ingredients

Scale 1x2x3x

• 1/2 cup butter
• 1/2 cup (packed) Imperial brown sugar
• 1/4 cup Imperial sugar
• 7 tablespoons pumpkin puree
• 1 teaspoon pure vanilla extract

Dry ingredients:

• 1 1/2 cups white whole wheat flour
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For rolling:

• 1/4 cup sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon

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Instructions

1. Melt the butter in a small mixing bowl, then whisk in the sugars until no lumps of brown sugar remain. Whisk in the pumpkin and vanilla until smooth.
2. In a large mixing bowl, mix together the dry ingredients, then make a well in the center. Pour the wet ingredients into the well and stir, using a silicon spatula, just until the flour disappears into the dough. Cover and chill for at least 30 minutes.
3. When ready to bake, preheat the oven to 350 F. Line 2 large baking sheets with a silicon baking mat or spray with cooking spray.
4. In a small bowl, stir together the sugar, pumpkin pie spice and cinnamon. Scoop the dough up with a medium cookie scoop (or spoon), roll the dough into a ball and then roll in the sugar mixture to coat. Set the ball on the cookie sheet and flatten slightly with your hand. Repeat until the cookie dough is gone, leaving about an inch of space between the cookies.
5. Bake at 350 F for 11 – 13 minutes or until the edges are golden brown. Remove from the oven and place on a wire rack to cool. Once cool, store in a covered airtight container.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 cookie
• Calories: 94
• Fat: 4g