Pumpkin Snickerdoodle Cookies

If you didn’t know, snickerdoodle cookies are one of my favorite types of cookies and they’re actually the first cookie I ever baked all on my own.

Like all cookies, snickerdoodles come in all shapes and sizes, but I like mine soft, chewy and big.

And since it’s now officially fall, I thought why not add some pumpkin?!

I hope you enjoy these fall-themed Pumpkin Snickerdoodle Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 45 minutes (includes 30-minute chill time)
Cook time: 15 minutes (per batch)
Total time: 1 hour 15 minutes
Yields: ~32 cookies

Ingredients for the Pumpkin Snickerdoodle Cookie:

• 1 cup unsalted butter at room temperature (2 sticks)
• 1 1/2 cups granulated sugar
• 1/4 cup firmly packed light brown sugar
• 2 eggs
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 tsp kosher salt
• 1 tsp pumpkin pie spice (add 2 tsp if you want a stronger pumpkin flavor)
• 1/2 cup cane sugar for rolling
• 2 tsp cinnamon for rolling

Instructions:

• Using a hand or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until fluffy (about 2-3 minutes). Scrape the sides and bottom of the bowl.
• Add the eggs, pumpkin puree and vanilla extract and beat on high for another 7-8 minutes until the dough is completely homogenous. Make sure to scrape the sides and bottom of the bowl halfway through and again at the end.
• In a separate bowl, whish together the flour, cream of tartar, baking soda, salts and pumpkin pie spice. Add the dry ingredients to the wet ingredients all at once and mix on low just until combined (45-60 seconds).
• Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet (whatever will fit in your fridge) and chill for at least 30 minutes.
• Preheat the oven to 350°F.
• Combine the remaining cane sugar and cinnamon in a small bowl. After chilled, roll each ball in the cinnamon-sugar mixture and then place on a baking sheet lined with parchment paper a few inches apart. Bake for 12-15 minutes (or until the sides start to firm and tops begin to crack). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
  • Note: These cookies are meant to be soft and chewy, so it’s better to slightly under bake them than over bake.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Enjoy!