Pumpkin Snickerdoodles

Well, my week of fall inspired decor and recipes comes to a close with one of my favorites—Pumpkin Snickerdoodles. Not to worry, my obsession with all things fall is sure to continue but I promise to have recipes that don’t ALL include pumpkins and squash!

Snickerdoodles have always been one of my mom’s favorite cookies. The ones from Christie’s Cookies are irresistible. While the traditional Snickerdoodle already feels like fall with it’s cinnamon spice, I decided to add in a little pumpkin for an extra special treat. The result? An incredibly soft, flakey cloud-like sugar cookie with a warm cinnamon finish and a hint of pumpkin. Enjoy!

Pumpkin Snickerdoodles
Pumpkin Snickerdoodles

3 ¾ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. pumpkin pie spice
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
1 tsp. almond extract


For the coating:

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of pumpkin pie spice
 Snickerdoodle Prep
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice.  Whisk to blend and set aside.In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and almond extract until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the baking sheet.  Repeat with the remaining dough, spacing the dough balls 2-3 inches apart.

Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through (do not let brown).  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Make 2-3 dozen cookies.Pumpkin Snickerdoodles