Best 4 Pumpkin Spice Snickerdoodles Recipes

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Calling all pumpkin spice enthusiasts and snickerdoodle lovers! Fall is in the air, and it's time to indulge in the delectable blend of warm spices and sweet pumpkin flavors. Get ready to embark on a culinary journey as we uncover the ultimate recipe for pumpkin spice snickerdoodles. These soft and chewy cookies are the perfect treat to warm your heart and satisfy your sweet tooth. With just the right amount of pumpkin spice, these snickerdoodles will transport you to a cozy autumn afternoon, surrounded by the aroma of freshly baked goods. So, grab your apron, preheat your oven, and let's dive into the enchanting world of pumpkin spice snickerdoodles.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE SNICKERDOODLES



Pumpkin Spice Snickerdoodles image

Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.

Provided by sueb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 48m

Yield 60

Number Of Ingredients 14

1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
  • Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
  • Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
  • Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES



Chef John's Pumpkin Spice Snickerdoodles image

I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Provided by Chef John

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 18

Number Of Ingredients 18

1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
½ cup unsalted butter
½ cup white sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
¼ cup white sugar
2 teaspoons cinnamon
¼ cup confectioners' sugar
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
  • Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
  • Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
  • Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
  • Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
  • Stir cinnamon and sugar together in a shallow bowl or plate.
  • Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
  • Bake in preheated oven until browned, 10 to 12 minutes.
  • Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
  • If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g

PUMPKIN SPICE SNICKERDOODLES



Pumpkin Spice Snickerdoodles image

For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 30

Number Of Ingredients 10

3 cups flour
2 tsps McCormick® Cream of Tartar
1 tsp baking soda
2 cups sugar divided
1 cup (2 sticks) butter softened
1 cup canned pumpkin puree
2 eggs
2 tsps McCormick® Pure Vanilla Extract
2 tbsps pumpkin pie spice
1/8 tsp salt

Steps:

  • Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
  • Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
  • Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
  • Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.

Nutrition Facts : Calories 158 Calories

PUMPKIN SNICKERDOODLES



Pumpkin Snickerdoodles image

Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h5m

Yield Makes about 2 1/2 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg
1 stick unsalted butter, melted and allowed to cool
1 cup granulated sugar
1/2 cup canned pumpkin puree (not pie filling)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup fine sanding sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
  • In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
  • In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
  • Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Tips for Perfect Pumpkin Spice Snickerdoodles:

  • Use high-quality pumpkin spice: Look for a pumpkin spice blend that contains a variety of spices, such as cinnamon, nutmeg, ginger, and allspice. This will give your cookies the best flavor.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough for at least 30 minutes will help the cookies hold their shape better in the oven.
  • Roll the cookies in pumpkin pie spice sugar: This will give the cookies a delicious pumpkin spice flavor and a beautiful golden brown color.
  • Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.

Conclusion:

Pumpkin spice snickerdoodles are a delicious and easy-to-make fall treat. They are perfect for parties, potlucks, or just enjoying at home. With their warm pumpkin spice flavor and soft, chewy texture, these cookies are sure to be a hit with everyone who tries them.

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