Pumpkin Snickerdoodles are a fall twist on the classic snickerdoodle recipe. Soft, sweet cookies are the perfect fall treat and pair nicely with a cup of tea or coffee. These would also be a fun adult treat for your Halloween party!
One of my favorite Christmas cookies of all time is Snickerdoodles. I just love the soft sugary cookies that I grew up eating. I knew I had to share a fall version with you guys today so we could eat these cookies just a little longer throughout the year.
Today’s Pumpkin Snickerdoodles are bursting will warm, fall flavors. Your guests will love these cookies and they go perfectly with a cup of tea or coffee. I like to make a double batch and freeze some for later. These go quickly in my house!
WHY ARE SNICKERDOODLES CALLED SNICKERDOODLES
Snickerdoodles are a type of cinnamon sugar cookie and have been around since the late 1800s. People think they originated in New England and are either of Dutch or German descent.
WHAT DOES A SNICKERDOODLE TASTE LIKE
Snickerdoodles are remind me of a sugar cookie but with a cinnamon flavor in them. Today’s Pumpkin Snickerdoodles also use your favorite fall spices like pumpkin pie spice to create a warm, rich flavor in the cookies.
DO YOU FLATTEN SNICKERDOODLES BEFORE BAKING
You don’t have to but if you want them to be less puffy and soft you can lightly press down on them with the back of a fork to help to flatten them out.
HOW DO I KEEP SNICKERDOODLES FRESH
Keep the cookies in an airtight container for up to 5 days.
A trick my mom taught me is to add a half slice of white bread to the container of cookies. The cookies will absorb the moisture of the bread and stay soft longer.
CAN I FREEZE SNICKERDOODLES
Yes, you can! Make sure the cookies have cooled completely.
Store them in an airtight container in layers with a parchment paper in between each layer. You can freeze the cookies for up to 6 months.
When you are ready to serve the cookies make sure to thaw them overnight in the fridge and then let them come to room temperature right before serving.
OTHER FAVORITE COOKIES OF MINE
- 16 ounces of butter (2 sticks - bring them to room temperature)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin extract
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups of all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 375°
- Cream together butter and both sugars until light and fluffy; approximately 2 minutes.
- Add in 2 eggs and 1 additional egg yolk into the butter mixture along with the vanilla and beat until smooth.
- Combine Pumpkin Pie Spice, baking powder and salt into mix.
- Change mixer speed to low and add in flour until dough comes together.
- Place dough in refrigerator to chill for one hour.
- Mix together ingredients for topping (granulated sugar and cinnamon) and set aside.
- Roll dough into 1 1/2" balls and then roll in sugar/cinnamon mixture, covering completely.
- Place cookies on a parchment-lined cookie sheet and bake for 8 minutes or until cookies are lightly browned on the bottom.
- Remove cookies from oven and transfer to a wire cooling rack.
Store in an air tight container for up to 5 days. To further extend the lives of your soft cookies, keep a half slice of white bread in the container with the cookies. The cookies will absorb moisture from the bread, but the neutral bread won’t impart much of a scent or flavor.