This Pumpkin Snickerdoodle Recipe is a little bit different than most recipes. You see, it has pure pumpkin flour that delivers the wonderful pumpkin flavor and creates a deliciously fluffy and soft cookie.
Cookies are my favorite kind of dessert. And this snickerdoodle recipe has a wonderful blend of spices that naturally make it a lovely fall and winter cookie.
Snickerdoodle cookies are my husband’s favorite cookie. But I think it would be fair to say that any cookie is my husband’s favorite. I hate to admit that I’ve shied away from baking his favorite cookie since I have failed miserably at making them. I’m not sure why I have a problem with this cookie. But over the years, my snickerdoodles have always come out flat and oily.
Finally, I came up with a delicious cookie with a subtle but delightful taste of pumpkin!
PUMPKIN SNICKERDOODLE RECIPE
*The following post contains affiliate links
Normally, I’m not too fond of a Snickerdoodle, it feels like there should be more to the cookie. So, when I experimented by adding some pumpkin flour to the dough, I had one of those aha moments. I created a subtle pumpkin-flavored snickerdoodle that is perfect for the holidays. Strangely, the pumpkin created a fluffy cookie that my whole family loves.
I’m delighted to share my family’s latest obsession. And my friends are collaborating in a blog hop of their favorite holiday cookies.
More Yummy Recipes!
Gingerbread House Mug Toppers // Modern Glam
Christmas Linzer Cookies (Gluten Free ) // Satori Design For Living
Mini Gingerbread House Mug Hugger Cookies // The Ginger Home
Linzer Cookie Recipe // Jennifer Maune
Norwegian Krumkake Cookies // Finding Lovely
Christmas Cookie Wreath // My 100 Year Old Home
Gluten/Dairy Free Snickerdoodle Cookie Recipe // Zevy Joy
Pumpkin Snickerdoodle Cookie Recipe // Happy Happy Nester
Swirly Chocolate Meringue with Cream // Lemon Grove Lane
Light and Fluffy Sand Dollar Cinnamon Cookies // Twelve on Main
Christmas Star Brownies // Maison De Cinq
Molasses Gingersnaps // My Sweet Savannah
Candy Cane Frosted Swirl Cookies // Tatertots & Jello
WHAT YOU’LL NEED FOR THIS RECIPE
Grocery list of items
- Pumpkin Pie Spice – Have you ever wondered what is in pumpkin spice? Well, it contains cinnamon, ginger, nutmeg, and allspice.
- Pumpkin Powder – this is a great way to add the pumpkin taste without altering the liquid in the recipe. Here is the link to pure pumpkin flour. We add it to our pancakes to make yummy pumpkin pancakes.
- Cream of Tartar – It is tartaric acid in a powder form. It bonds with baking soda to stabilize and activate the soda. It is what makes dessert fluffy as well.
- Unsalted Butter – So, you want unsalted butter since the amount of salt can vary from stick to stick.
- Granulated Sugar
- Vanilla Extract
- Baking Soda
Make sure to sign up for my Cookie Cookbook!
My Favorite Baking Supplies!
Pumpkin Snickerdoodle Cookies
Cookie Dough Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening
- 1 ½ cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¾ cups flour
- ¼ cup powdered pumpkin flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp pumpkin spice
- ¼ tsp cloves
- ½ tsp nutmeg
- 4 tbsp granulated sugar
- 4 tsp cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1½ cups sugar, eggs, and vanilla. In another bowl, stir the all-purpose flour, pumpkin flour, cream of tartar, soda, salt, cinnamon, pumpkin spice, cloves, and nutmeg.
- Add flour mixture to the butter and shortening. Blend until the dough is mixed and formed.
- Shape dough into spoonfuls of balls.
- Mix 4 tablespoons of sugar and 4 teaspoons of cinnamon together in a small bowl. Roll the cookie balls in the sugar mixture until the cookie is totally covered.
- Place cookies 2 inches apart on an ungreased baking sheet.
- Bake 8 to 10 minutes, or until set. Remove immediately from baking sheets to a cookie rack.
Can I freeze these cookies and bake them at a later date?
Yes! You can make the dough and balls ahead of time and freeze them up to three months. Pop them out of the freezer and roll them in the cinnamon-sugar mixture and bake them. If you don’t allow them to thaw, then bake them for additional 1-2 minutes more.
How to store the cookies?
I always just place them in a Tupperware airtight container. You can also place them in a cookie jar too.
Can I use pumpkin puree instead of pumpkin flour?
Well, I didn’t want to use pumpkin puree since it is pretty moist and would alter the liquid in this recipe. The pumpkin flour is dry and so the results are a fluffy yummy cookie. I guess you could alter the liquid by adding only the yolks? Or maybe using only one egg. But, I haven’t tried this version. Let me know if you do and how it turns out.
I hope you like this pumpkin snickerdoodle recipe. I’m a bit obsessed with cookies, so have a look at my other recipes!