I know, I know, two pumpkin cookies in a row. Don’t judge me.


Making these was kind of a sad story.


Remember when I went pumpkin picking with Jordan? Well Jordan’s favorite cookies are snickerdoodles. So when you put the two together…


You get these delicious fluffy cinnamon sugar pumpkin pillows.


Which unfortunately never got to Jordan.


The good news is that they are absolutely perfect little chewy cookies. Crunchy cinnamon outside, super soft inside.


First, cream the butter and sugars into sugary clouds.


Add the pumpkin puree, and some other ingredients that I skipped…


It makes a pretty sturdy cookie dough, very different from the cakey soft pumpkin cookies. It was almost too much for my little mixer to handle. (Time for a Kitchenaid mixer? Pretty please?)


Shape into balls and roll in the pumpkin spice/cinnamon sugar mixture. I’m obsessed with this picture of the sugar crystals


Pumpkin Snickerdoodles

adapted from Sweet Peas Kitchen

2 3/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 cup granulated sugar
1/2 cup light brown sugar
2 sticks salted butter, softened
1 large egg
3/4 cup pumpkin puree
2 teaspoons vanilla extract

1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 cup granulated sugar

In a medium bowl, blend the flours, sugars, baking powder, and spices together.

In a large mixing bowl, cream the butter and sugars until light and fluffy, about 2 minutes. Scrape down the sides as needed.

Add the pumpkin puree.

Beat in the egg and vanilla until blended.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Chill the dough for at least 1 hour.

Adjust the oven racks to the middle positions and heat the oven to 350 degrees F. Line baking sheets with parchment paper.

Mix together the sugar and spice (and everything nice) for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Flatten the cookies slightly; they don’t spread much.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutesCool the cookies on the baking sheets about 5 minutes, then transfer the cookies to a wire rack and cool to room temperature.

Yields: 4 dozen



9 Replies to “pumpkin snickerdoodles”

Leave a Reply

Your email address will not be published. Required fields are marked *