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Pumpkin Spice Snickerdoodles

These Pumpkin Spice Snickerdoodles are baked with seasonal pumpkin, a hint of orange zest, warm fall spices, and rolled in a spiced sugar mixture. Pumpkin Spice Snickerdoodles have deliciously crispy edges, which give way to a fluffy, chewy center. You wanna bake ‘em now, don’t you?

Ingredients

For the pumpkin snickerdoodles

  • 3 3/4 cups All-purpose flour using a spoon to lightly scoop the flour into the measuring cup
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Freshly grated nutmeg
  • 1 cup heaping Pumpkin puree
  • 1/4 - 1/2 teaspoon Orange zest
  • 1 cup 2 sticks Unsalted butter, at room temperature
  • 3/4 cup Granulated white sugar
  • 3/4 cup Light brown sugar packed
  • 1 large Egg -
  • 2 teaspoons Vanilla extract

For the spiced sugar

  • 1/2 cup Granulated white sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger

Instructions

  • In a medium bowl, whisk together flour, baking powder, salt, spices and set aside. In a small bowl, combine the pumpkin puree and orange zest. Also set aside.
  • In a bowl of an electric mixer set on medium high speed, cream the butter and sugars until fluffy, about 2-3 minutes. Add the pumpkin puree mixture and mix well. Add the egg and vanilla extract, scraping down sides of the bowl to incorporate all of the ingredients.
  • Reduce the mixer speed to low and add flour mixture into liquid in two to three parts. Mix just until incorporated.
  • Cover dough with plastic wrap and chill at least an hour, or until dough becomes slightly firm.
  • When ready to bake, preheat oven to 350°F.
  • Line a couple of baking sheets with parchment paper (or spray with nonstick spray). Mix spiced sugar mixture ingredients in a small bowl.
  • Remove cookie dough from refrigerator. Use a small cookie scoop (1 – 1 1/2 teaspoon) or a small spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the spiced sugar making sure they're coated really well. Place 2 inches apart on the prepared baking sheets. If desired, use a glass with a nice, flat bottom to flatten the balls. Unless you like your snickerdoodles puffy. We like ‘em puffy. Sprinkle some additional sugar on top of the flattened cookies.
  • Bake the cookies for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, and then remove them to a wire rack to cool completely.