Pumpkin already? I’m not ready! I swear I must be one of the few food bloggers that hangs onto summer with a vise-grip frowning at all things apple and pumpkin related. It’s not that I dislike either of those ingredients; I’m actually a huge fan of both of them, but it’s too early. I can’t focus on anything fall related until it’s too cold to wear flip flops.
#FillTheCookieJar is a group of bloggers who share a cookie or bar recipe based on a specific theme on the first Thursday of each month. Our host is Cynthia of Feeding Big. The theme for this month is Halloween.
I knew pretty much right away that I was going to make pumpkin snickerdoodles. First, snickerdoodles are my favorite cookies ever and second, pumpkin is mild so in my brain I equated these to being “mildly fall like”. You know, so I can keep on pretending that summer isn’t over and winter won’t soon be following fall.
FilltheCookieJar: Pumpkin Snickerdoodle Cookies
The classic cinnamon and sugar snickerdoodle cookie is given a twist with the addition of canned pumpkin and pumpkin pie spice.
- Prep Time: 10 mins
- Cook Time: 36 mins
- Total Time: 46 mins
- Yield: 3 dozen 1x
- Category: Cookies
- Method: Baking
for the cookies:
- 2 ⅔ cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- ½ cup canned pumpkin
- 1 egg
- 2 tsp vanilla
- ⅔ cup sugar
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt.
2. In the bowl of the stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until combined. Then add the canned pumpkin, egg and vanilla, mixing until combined.
3. With the mixer on low, add the flour mixture a little bit at a time until it is fully combined.
4. Turn out the cookie dough onto a sheet of wax paper. Form into a ball, roll up and refrigerate for at least 2 hours.
5. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
6. In a small bowl, whisk together the sugar, pumpkin pie spice and cinnamon.
7. Scoop tablespoon sized balls of dough, roll in the sugar mixture and place 2 inches apart on the baking sheets. Use a fork to flatten slightly.
8. Bake for 10-12 minutes or until lightly golden on the bottom.
9. Cool on a wire rack before transferring to an airtight container.
Cookies will keep for 4-5 days
Keywords: pumpkin snickerdoodle cookies, pumpkin, cookies, snickerdoodle, baking, dessert
Tom ate a ton of these cookies as soon as I pulled them out of the oven and then the ones that I took into work were quickly devoured as well. They’re light and pillowy with a nice balance between the cinnamon and pumpkin flavors. I think I somehow only used 1/2 teaspoon of baking powder versus the 1 1/2 actually needed because these cookies had a really hard time rising. Oops!
Here is what everyone else made:
Lemon Oreo Bars by Family Around the Table
Glazed Cider Cookies by That Recipe
Caramel Apple Cookies by Home Sweet Homestead
Applesauce Oatmeal Cookies by Palatable Pastime
Witches Hats by A Day In The Life on The Farm
Spooky Bites by Cindy’s Recipes and Writings
Pumpkin Snickerdoodles by Cookaholic Wife
Monster Eyeball Cookies by Organized 31
Breakfast Cookies by This and That