pumpkin snickerdoodle cookies

Pumpkin Snickerdoodles from Delish.com belong in your Thanksgiving dessert lineup.

Pumpkin Snickerdoodles

all-purpose flour

pumpkin pie spice

cream of tartar

baking soda

kosher salt

c. (1 stick) butter, softened

c. sugar

pumpkin puree

vanilla extract

Cinnamon-sugar

Great recipe. Just one important step CHILL THE DOUGH. After following the recipe exactly, the dough was WAY too sticky to roll into balls. It just stuck to my hand and everything. After chilling it for a couple of minutes though, it was ok.

Followed this recipe every step except I did chill the dough for about 5-10 mins while the oven preheated. They turned out great!

The taste was ok. The texture and bake was not what I would call a cookie. Too difficult to handle and when they baked, they all ran together. Did not look at all like the picture that was posted. My daughter and I both made them on separate occasions with the same dissatisfying results. I will not ever be making these again nor would I recommend this recipe to anyone—I am not a novice baker.

Delicious.  Family loved them. 
Put into frig prior to making into balls .

Best cookies ever. What a wonderful treat!

All my friends and family fell in love with these cookies when I made them a little while back, and I am making them for a second time now and doubling the recipe! My favorite fall cookie :) Thanks <strong>delish</strong>!

you Cannot shape the dough into a ball, bc the dough is REALLY wet.  Impossible to make. Too much trouble.

Delicious—my boyfriend is requesting these daily haha

I used a ice cream scoop because they were too sticky to roll. And not much of a pumpkin taste! More of an after taste of pumpkin, still delicious!

Mine stuck to my fingers while trying to roll- any tips?

https://streaming.hearstdigitalstudios.com/a9397371-de5a-484f-b6bc-802eb79d20f3/video_rover_16x9_1080p_hd_1540388836_11147.mp4

Don't Let Fall Pass Without Making Pumpkin Snickerdoodles

Pumpkin Snickerdoodles Are The Cookie Of The Season

These Pumpkin Snickerdoodles are super soft and chewy (not cakey!), made with real pumpkin, and coated in cinnamon and sugar. A perfect cookie recipe for fall!

cinnamon

salt

(115 grams) unsalted butter, softened

(100 grams) granulated sugar

(50 grams) light brown sugar

egg yolk (room temperature)

(60 grams) pumpkin puree

(25 grams) granulated sugar

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.

In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.

Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. I guarantee they will will be your new favorite!

butter (, softened)

shortening

sugar

brown sugar

pumpkin

sugar (, for rolling the dough balls in)

Tablespoon ground cinnamon (, for rolling the dough balls in)

Preheat oven to 375. Line a baking tray with parchment paper or silpat liner.

Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy. Mix in eggs, pumpkin, and vanilla.

Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.

Cover bowl and refrigerate dough for 10 minutes.

Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and the 1 Tablespoon cinnamon.

Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on baking sheet 2 inches apart. Using the palm of your hand, lightly press on each cookie dough ball.

Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

https://content.jwplatform.com/videos/23Rs8N1q.mp4

These Pumpkin Snickerdoodle Cookies are our new favorite fall treat! They&#39;re delicious cookies infused with real pumpkin and our favorite fall spices then rolled in a cinnamon-sugar mixture then baked until warm and fluffy.

Pumpkin Snickerdoodle Cookies

butter (softened (1 stick))

white sugar

pumpkin pie spice (or cinnamon)

cinnamon or pumpkin pie spice

In a large mixing bowl, add the butter, brown sugar and white sugar.  Beat together until fluffy on medium speed using an electric mixer.

Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.

In a separate medium bowl, add the flour,  pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.

Gradually add the flour mixture to the pumpkin mixture in batches of 1/2 cup at a time, blending and scraping down the sides of the bowl between adding.

Make the cookie dough:

Cover the bowl  with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.

Chill the dough:

Preheat the oven 350° F and line a baking sheet with parchment paper.

In a small bowl, add the sugar and pumpkin pie spice and mix together.

With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.

Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.

Bake for 11-12 minutes.

Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Bake the cookies:

Pumpkin Snickerdoodles combine two popular cookie recipes into one tasty treat! Use our recipe to make this fall dessert in only 15 minutes!

Soft and Chewy Pumpkin Snickerdoodles Cookie Recipe

pumpkin puree (not pumpkin pie filling)

Preheat the oven to 400°F.

In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.

Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.

In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.

Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.

Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.

Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.

Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).

Let cool on the pan for 5 minutes before moving to a cooling rack.

I would really like to make these cookies but the exact ingredients are not listed. there's no measurement and list of ingredients showing up. you might want to fix that

These pumpkin snickerdoodles are out-of-this-world delicious! I couldn't believe how easy they were to make.

Thanks! I made these and they were perfect.

Better than Crumbl soft and chewy pumpkin snickerdoodle cookies with swirls of cinnamon sugar, cheesecake filling, and cream cheese icing

Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies Recipe

cream cheese (226 grams); room temperature

sugar (67 grams)

heavy cream, chilled (120 grams)

vanilla

brown sugar (100 grams)

tbsp unsalted butter, room temperature (56 grams)

tbsp flour

tsp salt

tbsp unsalted butter (170 grams), room temperature

egg, room temperature

1.5 tsp vanilla

pumpkin puree (160 grams), reduced to 1/3 cup (80 grams)

all purpose flour (290 grams)

tsp baking powder

¼ tsp baking soda

tsp salt

sugar (50 grams)

Add the cream cheese and sugar to a bowl. Whisk on medium-high speed for 1-2 minutes until the mixture is creamy, scraping the bowl along the way

Add the cold heavy cream and vanilla. Whisk for another 1-2 minutes, or until the mixture becomes thick and fluffy and reaches the medium peak stage (i.e., starts to hold shape). Do not overmix

Line a small tray with parchment paper. Use a cookie scoop to scoop 6 balls of the cheesecake mixture onto the tray, each weighing ~30g. Transfer this tray to the freezer to allow the cheesecake filling to firm up

Transfer the remaining cheesecake mixture to a piping bag with a round tip. This will become your cream cheese icing. Keep in the fridge for use at the end

Cheesecake filling / frosting:

Add the brown sugar, butter, flour, cinnamon and salt to a bowl. Whisk for 1 minute until the ingredients are combined (it will be a grainy mixture, don&#8217;t worry)

Place parchment paper on a small baking sheet. Spread the cinnamon mixture on it so it is about 1/2 cm in thickness. Then transfer to the freezer

Cinnamon roll swirl:

Start by drying the pumpkin puree if you haven&#8217;t already. Spread it thinly on a large plate, and press paper towels on top to absorb water. Once the paper towels are soaked, replace them with new ones and stir and respread the puree. Keep repeating until the paper towels don&#8217;t get wet easily (about 4 times) and the puree is half of its original volume*

Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way

Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms

Add the dried pumpkin puree, and whisk until just combined

Now sift the flour, pumpkin spice, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough in 2 additions, and use a rubber spatula to gently fold until the flour is just combined. Take care not to overmix

If the dough feels too soft and sticky, refrigerate it for 10-15 minutes until it reaches a firmer consistency that&#8217;s easier to shape

Pumpkin snickerdoodle cookie dough:

Cinnamon sugar coating:

Once all components are ready, it&#8217;s time to assemble the cookie balls. Remove the cinnamon roll swirl from the freezer. It should be a solid bark. Break it into chunks (roughly ~1/2&#8243; to 1&#8243; big). Add half of the chunks on top of the cookie dough and gently fold them in. Then add the other half and gently fold again. Try to spread them evenly in the cookie dough while still keeping them intact (i.e., you don&#8217;t want them to melt and mix into the cookie dough)

Now remove the cheesecake scoops from the freezer, too

Divide the cookie dough into 6 5oz portions (you may have a small bit left over). Working one piece a time, gently flatten in the palm of your hand and place a cheesecake scoop on top. Then fold over the cookie dough to completely encase the cheesecake scoop, and shape into a ball

Repeat with all 6 portions of cookie dough

One by one, roll each cookie dough ball in the cinnamon sugar mixture to coat it on all sides

Place the cookie dough balls on a plate or tray lined with parchment paper, and refrigerate overnight (minimum of 6 hours)

Assembly:

When you&#8217;re ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large&nbsp;light colored baking sheet&nbsp;with parchment paper

Place the chilled cookie dough balls on the baking sheet, keeping at least 3&#8243; between each

Place in the oven and bake at 375F for 5 minutes, then drop the temperature to 340F and bake for another 14-15 minutes for a total baking time of 19-20 minutes. The cookies are done baking when they are golden in color, look set on the edges but are still soft to touch in the middle (this is because of the cheesecake filling).

Remove from the oven and let cool at room temperature for 1 hour

Once the cookies are cool, pipe on swirls of cream cheese frosting (reserved from the previous day)

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Top 6 pumpkin snickerdoodle cookies recipes from across the web

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Top Tags

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodle Cookies

Soft and Chewy Pumpkin Snickerdoodl...

Crumbl Pumpkin Cinnamon Roll Cheese...

The most viewed pumpkin snickerdoodle cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine