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Are you ready for this?!?!
PUMPKIN SNICKERDOODLE COOKIES!!!
Sorry to yell at you, but these cuties are not to be missed. Also, I am a little excited about this recipe!!!
You know snickerdoodle cookies, right?!
Basically, they’re sugar cookies that are rolled in a cinnamon sugar mixture. They have a delightful soft center, that has crunchy cinnamon sugar on the outside. They’re so, so good!
I even included them in my three Christmas cookies, from one simple dough, last Christmas. Festive!
What about a pumpkin cookie that has the same snickerdoodle vibes?! ONY, it’s got PUMPKIN PIE SPICE in the sugar coating?!?!!?
Umm, I think 1 million percent YES, all the way!!!
These pumpkin snickerdoodle cookies have a soft, pillow-y, melt-in-your-mouth texture, with plenty of pumpkin flavor that’s laced with pumpkin pie spice. Rather than the traditional cinnamon sugar outside coating, I used pumpkin pie spice! Which, yes, has cinnamon in it, but it also has ginger, cloves, allspice, nutmeg, and cardamom.
I mean, are we scoring fall brownie points with this one, or what?!
These cookies were a bit of challenge to get just right. The pumpkin adds so much moisture that the dough is hard to work with.
In doing more research on how to make pumpkin cookies, I stumbled across Sam from Sugar Spun Run, on You Tube. She has a recipe for pumpkin cookies where she blots the pumpkin with paper towels to remove the excess moisture. Genius. She also uses all egg yolks, instead of whole eggs. This eliminates the excess water that’s in egg whites, creating a less wet dough, and a more chewy, tender cookie.
It worked like a charm! Thanks Sam!!!
I wanted to keep these cookies gluten free, because I have so many people in my life who need to eat gluten free, and what’s the point of baking cookies if you can’t share them?
I used my magic gluten free cookie blend of almond flour, coconut flour, and cornstarch. The result, is a soft, melt-in-your-mouth, slightly chewy cookie that everyone will love.
I always enjoy it when timing works out to share recipes with my parents, who live 2 hours away. This time, they were able to taste the first test batch (which weren’t very good), and the final batch that you see here before you. My dad told me that he never realized how important testing a recipe is. He just thought, well, a cookie is a cookie….what else is there to do? But, when he tasted the final recipe he instantly understood why testing recipes is such an important part of my job.
I think he was happy to have the full experience.
Needless to say, my parents enjoyed their gluten free treat.
Ingredients for pumpkin snickerdoodle cookies:
- canned pumpkin – don’t worry, I have included more pumpkin recipes for you to make use of the remaining can of pumpkin.
- unsalted butter – for that ultimate buttery cookie.
- granulated sugar – you know, I like to use un-refined sweeteners when I can, but regular granulated sugar make for the best texture of cookies.
- dark brown sugar – for that hint of molasses flavor. Also, gives the cookies a nice chewy texture.
- egg yolks – only the yolk needed, remember, we are eliminating as much water as possible to help us out with the already watery pumpkin.
- pure vanilla extract – no cookie is complete without it.
- blanched almond flour – for that melt in our mouth texture.
- cornstarch – helps to hold things together, and add a chewy texture.
- coconut flour – helps to add body and dry things out a little.
- baking powder and baking soda – our leavening agents for a fluffy cookie.
- cream of tartar – this sounds weird, but it’s traditional in a snickerdoodle cookie. It helps with the fluffy texture, and adds a hint of tang.
- kosher salt – for balance.
- pumpkin pie spice – for that lovely, warming, fall spice we adore. Click here for the recipe.
- Extra pumpkin pie spice and granulated sugar – for that sugar-y pumpkin pie spice coating that give us snickerdoodle and pumpkin pie vibes combined.
What is a snickerdoodle cookie?
A snickerdoodle cookie is a standard butter sugar cookie that’s rolled in cinnamon and sugar. It often has a distinct hint of tang to it too.
What is a pumpkin snickerdoodle cookie?
It’s where pumpkin pie and snickerdoodle cookies join forces!
It’s essentially a snickerdoodle cookie with pumpkin in it. I used pumpkin pie spice instead of plain cinnamon in the sugar coating to compliment that pumpkin flavor.
Seriously soooo delicious!
Why is there cream of tartar in snickerdoodle cookies?
It’s an acidity that’s used to activate the baking soda for a fluffy cookie. It also adds a hint of tanginess, and chew to the texture. Aside from the cinnamon and sugar coating the cream of tartar is the distinct flavor that makes the cookies snickerdoodle cookies.
Are these pumpkin snickerdoodle cookies gluten free?
Yes!
As I said before, I want to be able to share my cookies with everyone. So, they are gluten free.
However, I promise, you won’t be able to tell at all. Everyone will love these cookies!
The ultimate fall-time cookie.
Trust me, you want to make these pumpkin snickerdoodle cookies, and you want to make them NOW!
I’m so, so in love. These really hit all the fall comfort food notes for me.
Frist of all: COOKIES!
Second of all: PUMPKIN!
And third of all: WARMING PUMPKIN PIE SPICE!
Need I say more?
Why you will love these pumpkin snickerdoodle cookies:
- They’re bursting with pumpkin flavor,
- and warming pumpkin pie spice.
- They’re easy to make (except for the annoying, but very essential, chill time. But, still easy).
- They’re gluten free, but don’t taste like it.
- They melt-in-your-mouth.
- They’re soft, and pillow-y.
- They’re festive
- They’re fun.
- They scream fall time.
- They’re 100% sharable.
More pumpkin recipes for you to try:
- healthy baked pumpkin oatmeal
- pumpkin cake with yogurt cream cheese frosting
- mini pumpkin pies with ginger cookie crust
- healthy pumpkin muffins
More cookie recipes for you to drool over:
- chewy gluten free molasses cookies
- peanut butter blossom cookies
- crunchy no bake chocolate cookies
- pecan pie cookies (without corn syrup)
- three Christmas cookies from one simple dough
Did you make this recipe?
Don’t forget to leave a comment below, along with a star rating. This really helps me out. Thanks, friends.
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Pumpkin Snickerdoodle Cookies
- Prep Time: 15 mins
- chill time: 1 hour
- Cook Time: 14 mins
- Total Time: 1 hour 29 minutes
- Yield: 19 to 20 cookies 1x
- Category: dessert, cookies, baking, easy
- Method: baking
- Cuisine: gluten free, vegetarian
- Diet: Gluten Free
Description
Pumpkin snickerdoodle cookies are bursting with pumpkin, and coated in pumpkin pie spice and sugar for a fall-inspired twist on snickerdoodle cookies. You get all the cozy vibes from these cookies!
Ingredients
- 1/3 cup canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 4 ounces, (1 stick), unsalted butter, room temp
- 1/3 cup granulated sugar
- 1/3 cup + 2 tablespoons packed dark brown sugar
- 4 egg yolks, room temp
- 1 teaspoon pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup cornstarch
- 1/4 cup + 2 teaspoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons pumpkin pie spice (Click here for recipe)
Coating
- 1 tablespoon pumpkin pie spice
- 1/3 cup granulated sugar
Instructions
- Allow ingredients to come to room temp: 2 to 3 hours before you’re ready to bake, remove the butter, eggs, and pumpkin (if you’re using leftover pumpkin, that has been refrigerated) from the fridge to allow them to come to room temp.
- Pat the pumpkin puree: Add the pumpkin to a small bowl. Use many paper towels to blot out the water from the pumpkin, keep going until the pumpkin looks considerably dry compared to when you started. I probably used 10 to 12 paper towels. The purpose of this is to remove the excess water in the pumpkin so that you have the ultimate texture in your cookie. Don’t skip this step.
- Cream the butter and sugar: To a medium sized mixing bowl, add the butter, granulated sugar, dark brown sugar, and the pumpkin puree to the bowl. Use a hand mixer, (or a stand mixer), to cream the ingredients together until everything is well combined, and begins to look fluffy.
- Add the egg yolks and vanilla: Add the eggs yolks one at a time, mixing between each one. Also mix in the vanilla.
- Mix the the dry ingredients: To a small bowl add the almond flour, cornstarch, coconut flour, baking powder, baking soda, cream of tartar, kosher salt, and pumpkin pie spice, mix together using a spoon, or fork.
- Combine: Add half of the dry ingredients to the wet ingredients. Mix until mostly combined. Then, add the remaining dry ingredients. Mix until well combined. Use a spatula to give it one final mix, scraping down the sides and the bottom of the bowl.
- Chill the cookie dough: Cover and freeze the cookie dough for 40 minutes to 1 hour. Or, until the cookie dough is very firm, but not completely frozen. This batter is very wet, so this makes it easier to work with the dough, and creates a fluffier cookie.
- Make the snickerdoodle pumpkin spice coating: In a small bowl combine the pumpkin pie spice, and the granulated sugar. Set aside until ready to use. At this time lightly grease two cookie sheets, or line with parchment paper.
- Preheat your oven: About 15 minutes before you are ready to bake the cookies preheat your oven to 375 degrees Fahrenheit.
- Scoop the cookie dough into balls: Once the dough is very firm use a 1.5 tablespoon cookie scoop (or use two spoons to eye ball it), and portion them out into balls. Roll each ball quickly between your hands to form a nicer ball, then roll each ball in the sugar mixture. Space the cookies about 4 inches apart. Use a spatula to gently press the cookies down slightly.
- Freeze again (optional): If you notice that the cookie dough balls have gotten a little soft, then pop them into the freezer for 5 to 10 minutes.
- Bake: Bake for 12 to 14 minutes. 12 minutes creates a fluffier, softer cookie – 14 minutes creates a flatter, slightly crispier cookie. Both are good!
- Cool: Allow the cookies to cool on the pan for 15 minutes. Don’t try to move them, they are still very delicate. Once cooled enough to touch you can transfer them to a cooling rack to finish cooling.
- Serve: Serve once the cookies have cooled.
- Store: Store the cookies in an airtight container with paper towels lining the bottom of the container, and in between each layer of cookie – this helps to keep the cookies from getting soggy. Store at room temp for up to 4 days.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
I found the pumpkin blotting method from Sugar spun run’s recipe for pumpkin cookies. Works like a charm.
For more pumpkin recipes to help you use up the partially used can of pumpkin, see the post above.
All I want for Thanksgiving dinner is a dozen of these for dessert. They are amazing! So happy I got to be one of your taste-testers as you were perfecting the recipe
So glad you enjoyed them. Thanks for sharing.