Pumpkin Snickerdoodles

It’s a one-day week! Thanks to Veterans Day tomorrow, we have the day off school. Also, fall weather has arrived! If it’s here to stay, I have no idea, but for now, all I want to do is curl up on the couch with a cup of hot tea and watch movies. What would make that even better? If I had one of these lovely spiced pumpkin snickerdoodles!

I used half a can of pumpkin for a recipe, so I had about 3/4 cup leftover, and wanted to do something with it. I saw these pumpkin snickerdoodles on Cooking Classy and decided to modify the recipe and whip up a batch!

I cut out the egg yolk, since I was halving the recipe and it’s annoying to only an egg yolk, and even more annoying to use only half an egg yolk. Also, egg tends to make pumpkin things more cakey, and the pumpkin acts as a binder in the cookies, so it’s unnecessary. I also upped the spices, as usual, and decreased the sugar a little bit, since the sugar coating makes these cookies sweet enough already. The result? A perfectly textured, chewy, gooey, pumpkin-spiced cookie with a crackly cinnamon-sugar coating. Delicious! The perfect treat after a week of midterms and to welcome in the fall. Here’s the recipe!

Pumpkin Snickerdoodles

adapted from Cooking Classy

Makes about 3 dozen small cookies

1 2/3 cups all-purpose flour

2 tsp cornstarch

1/2 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp each nutmeg, cloves, ginger, and allspice)

1/4 cup brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

6 tbsp pumpkin puree

1 tsp vanilla extract

Sugar topping

2 tbsp granulated sugar

1 tsp cinnamon


Sift together the flour, cornstarch, baking soda, baking powder, salt, and spices.

In a separate bowl, cream together the butter and sugars until a smooth paste forms. Beat in the pumpkin and vanilla extract until well combined.

Add the dry ingredients to the wet and mix until well combined. Cover and place in the refrigerator for 30-45 minutes.

After the dough is chilled, preheat the oven to 350˚F. Stir together the sugar and cinnamon for the topping. Roll scoops of dough, 2 tsp each, into balls, and roll in the cinnamon sugar mixture. Flatten slightly on the baking sheet, placing about 1 1/2 inches apart.

Bake for 8 minutes, until puffy and just set. Don’t overbake! Remove from oven and allow to cool for a couple minutes, then place on racks or plates to cool completely. Enjoy!



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