Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are sweet and perfectly soft baked.. this perfect recipe will leave your mouth watering for more!

Pumpkin Snickerdoodles

There are some recipes you just know you nailed.  It can be that you made the perfect grilled cheese or that your marinara sauce came out exactly like you wanted or that.. oh, I don’t know … your Pumpkin Snickerdoodles are the best cookies to ever to be born in your oven and it even happened on a good hair day.

Boom Life.. BOOM!

As a huge fan of anything pumpkin, it seems odd to me that I have not made pumpkin cookies before.  I have the Pumpkin Crunch Cake and the Pumpkin Cheesecake Crunch Bars but nope, no cookies.  What does one do with a pumpkin cookie?  Does it get frosted?  Does it get stuffed with cream cheese? Does it get dredged through cinnamon and set on fire?  What??

Pumpkin cookies get smacked up against Snickerdoodles, THAT’S what happens!! With the holiday season racing towards us, in just a few short days my kitchen will be overrun with Christmas cookies.  One cookie that cannot be ignored is my Soft Baked Snickerdoodle.  So, let’s walk through this .. soft baked? (check!) … already packed with cinnamon goodness? (check! check!) .. easy to make and only takes 9 minutes to bake? (check! check! check!)

.. off to the store I went…

Now these were made on a marathon day.  Marathon day?… like you got up and laced up and ran a marathon (insert crowd cheering!!)?  Um….. no.  Marathon cooking day is probably a better way to describe it.  I was home alone and Big Scary Mike was at work and it was just me and the puppies and a kitchen full of possibilities.  I had five recipes going all at the same time and as one batch of cookies came out of the oven, another went in.  It was glorious and perfect and I had trays over here and plates over there and sweet potatoes baking and pictures to style and takes……….. SCREECH!!! …. let’s just say the day in the life of a food blogger is all fun and games until it’s time to do the dishes.  The fun ends THERE.

But back to the Pumpkin Snickerdoodles.. they came out perfect.  They came out better than perfect, they are amazing.  Mike, who does not like pumpkin and who does not like Snickerdoodles ate my entire plate full.  That is not a joke, he sat down with the plate of cookies and I blinked and they were gone and I was sad.  He didn’t even save me one but I guess that’s the price I pay when he’s out working hard all day and I’m home swirling cookie batter instead. Sigh….. no, that still doesn’t make that right!

Don’t be a Mike, share with your family!

Enjoy!!

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles | These Pumpkin Snickerdoodles are sweet and perfectly soft baked.. this perfect recipe will leave your mouth watering for more! | Pack Momma | https://www.awickedwhisk.com

5 from 1 vote

Print Pin Rate

Servings: 48

Calories: 68.9

Author: Heather - A Wicked Whisk

Ingredients

• 1/2 cup butter , softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 2/3 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla
• 6 tbl pumpkin puree
• 1 tsp pumpkin spice
• 1/4 tsp cream of tartar
• 1 tsp cinnamon

For Rolling

• 3 tbl sugar
• 3 tbl cinnamon

• Favorite caramel ice cream topping (optional)

Instructions

• Preheat your oven to 350 degrees.
• In a large bowl, combine butter, sugars and eggs until thoroughly mixed. Mix in the pumpkin.
• In a separate bowl, combine flour, cream of tartar, baking soda, baking powder, spices and salt.
• Slowly add the dry ingredients to the butter mixture in small increments, mixing completely until all has been incorporated.
• In yet another small bowl combine the last 3 tablespoons of sugar and cinnamon. This will be for your coating.
• Refrigerate your cookie dough for 20-30 minutes
• Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on a cookie sheet prepared with nonstick spray or lined with parchment paper. Flatten the cookies slightly as they will not spread much
• Bake for 9 minutes... no more, no less.
• Remove from oven and let cool for 5 minutes before transferring the cookies to a cooling rack.
• Once completely cool, move cookies to an airtight container or zip top bag.
• When serving, drizzle the top with your favorite caramel topping or homemade caramel sauce.. this step is completely optional but highly recommended 🙂

Nutrition

Serving: 48g | Calories: 68.9kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 2.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Cholesterol: 12.9mg | Sodium: 46.5mg | Potassium: 22.9mg | Fiber: 0.6g | Sugar: 6.5g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg

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