This riff on a classic cookie is pumpkin, spice, and everything nice.
But a sugar cookie covered in cinnamon sugar is just begging for an autumnal upgrade.
These pumpkin snickerdoodles are soft with a light chew and loaded with pumpkin flavor.
Simply Recipes / Mark Beahm
They’re quick and easy to make, with no special equipment or fancy techniques.
you might easily double the recipe for a bake sale or cookie swap.
Pumpkin contains a lot of water, which can drastically change the texture of baked goods.
Simply Recipes / Mark Beahm
In the case of cookies, extra liquid makes them cakier.
To counteract this, I made a few changes that aren’t typical of a traditional snickerdoodle recipe.
This pumpkin version starts with melted butter instead of creaming softened butter with sugar.
Simply Recipes / Mark Beahm
I’ve added some brown sugar, which not only complements the pumpkin but also makes a chewier cookie.
I also opted for an egg yolk in place of a whole egg.
These changes result in a cookie full of pumpkin flavor thats still soft and chewy.
Simply Recipes / Mark Beahm
I left in thecream of tartar, which gives snickerdoodles their characteristic tang.
For even more pumpkin flavor, the typical cinnamon and sugar coating is swapped for pumpkin pie spice.
The dough also freezes well for up to 2 months.
Simply Recipes / Mark Beahm
To freeze, scoop the cookies onto a baking sheet that will fit in your freezer.
Place the tray in the freezer until the dough has frozen solid.
Transfer the frozen dough to a zip-top freezer bag.
Simply Recipes / Mark Beahm
The baked cookies can also be frozen for up to 2 months.
Whisk together the flour, cream of tartar, pumpkin pie spice, baking soda, and salt.
At this point, the dough will seem soft.
Simply Recipes / Mark Beahm
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
The dough can be stored in the refrigerator for up to 3 days.
Chilling the dough makes it easier to scoop and shape and improves the flavor and texture of the cookies.
Simply Recipes / Mark Beahm
Arrange racks in the bottom and top third of the oven.
Line 2 baking sheets with parchment paper.
In a shallow bowl, whisk together the granulated sugar and the pumpkin pie spice.
Simply Recipes / Mark Beahm
Use a 1 1/2 tablespoon cookie scoop or a heaping tablespoon to portion the cookie dough.
You should get about 24 cookies.
Roll each scoop of cookie dough in the palms of your hand to round out and smooth it.
Simply Recipes / Mark Beahm
Drop it into the sugar mixture, rolling around to coat.
Evenly space 12 cookies on each baking sheet, about 3 inches apart.
The edges of the cookies will be set and the tops will look puffed and cracked.
Simply Recipes / Mark Beahm
Store in an airtight container at room temperature for up to 5 days.
Leave us stars and a comment below!
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
