Pumpkin Snickerdoodle Cookies – Autumn’s Favorite Cookie

Pumpkin Snickerdoodle Cookies – Autumn’s Favorite Cookie

Pumpkin Snickerdoodle Cookies

I think Pumpkin Snickerdoodle Cookies are a tad bit fussy at the baking stage but they are worth it! Preheat your oven to 325°, lower than usual for cookies. And, lay a sheet of parchment paper on your cookie sheet. That’s it, the fussy part. The rest is “normal.”

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Pumpkin Snickerdoodles are an awesome autumn treat with a cup of hot tea, coffee or chocolate! They pack up well to take on the road because they’re soft and don’t crumble during jostling. Gauge the size of your cookies by the size of the dough ball you make. A hint: An ice cream scoop is numbered in size according to the number of scoops in a quart.

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Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies
Course Cookies
Cuisine Cookies
Servings
Ingredients
Sugar & Spice Coating
Course Cookies
Cuisine Cookies
Servings
Ingredients
Sugar & Spice Coating
Pumpkin Snickerdoodle Cookies
Instructions
  1. In a stand mixer or with a hand mixer, cream the eggs and sugar together. Mix in the pumpkin. Mix in the eggs, one at a time.
  2. In a separate bowl, stirring by hand, mix together flour, tartar, baking soda, and salt.
  3. Still by hand, gently stir in the dry ingredients into the wet ingredients. Stir only enough to combine the ingredients. Do not over stir. Too much stirring will make the cookies heavy.
  4. Scoop a rounded tablespoon of dough and roll it into a ball. There should be about 3 dozen balls. It doesn't need to be perfectly round. Don't over roll the same way you don't over mix. Roll each ball in the Sugar & Spice Coating and place the cookies on the cookie sheet.
Sugar & Spice Coating
  1. In a small bowl, mix together the sugar and pumpkin pie spice. Place cookies on a baking sheet and bake for 10 to 12 minutes. They will spread out and rise slightly and the edges will be a golden when they cookies are done baking. Cool before serving - this cookie really is best when cool.
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Pumpkin Snickerdoodles are an awesome autumn treat with a cup of hot tea, coffee or chocolate! These soft cookies travel well without crumbling so they're great snacks to take to outdoor and school activities.

2 thoughts on “Pumpkin Snickerdoodle Cookies – Autumn’s Favorite Cookie

  1. I made the pumpkin snickerdoodle cookies, they were cake like not like a cookie and was not sure how long to bake and what temperature to bake at.

    1. Hi Gary,

      I bake at 325° for 10-12 minutes, on parchment paper. You’re the second person to ask about temp and time so I’m going to try to remember to include them in the top as well as the recipe.

      If you try them again and they’re still cake-like you could try using one more egg. That should make a difference.

      Thanks for listening and for trying the recipe! I appreciate it very much.

      Robin

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