Recipes 24 days ago by Liz Adams

Pumpkin Snickerdoodle Cookies

Trust me when I say — ohhhhhhhemmmmmggggg. These are insane. Snickerdoodle cookies may be one of my favorites and super underrated if you ask me. The subtle hint of pumpkin mixed with the cinnamon and just perfectly fluffy and chewy. Put these on your must bake list but then be aware that they will be gone within 24 hours.

Make sure you watch these cookies because you don’t want to over bake them. You want them to be soft and fluffy and delicious. I pieced this recipe together from a chewy “cookie base” that my mom had given me forever ago and added in some cinnamon and pumpkin puree. You could also add nutmeg, pumpkin pie spice or even some ground ginger if you’re really looking for that fall PUNCH.

prettiest ceramic bowl linked here

Pumpkin Snickerdoodle Cookie Recipe

Ingredients:
2.5 cups all purpose flour
1 tablespoon arrowroot powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick of butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla
1 teaspoon cinnamon
3/4 of a 15oz can pumpkin puree

*additional half cup sugar + 1 tbsp cinnamon to coat your cookies!

Preheat oven to 350F + line a baking sheet with parchment paper. In a bowl, whisk together flour, arrowroot powder, baking soda cinnamon and salt and set aside.

Using a stand mixer (I think stand mixers/hand mixers deliver the fluffiest cookies), mix butter, brown sugar + sugar. Add in the egg, vanilla, pumpkin puree and combine until smooth.

Slowly add the dry mixture in batches and combine on a low setting. The dough will be pretty doughy, just be aware. In a small bowl, mix together additional sugar and cinnamon to coat cookies.

Scoop dough (I like to use a heavy tablespoon scoop) and roll into a ball. Plop cookies into sugar and cinnamon mixture and roll until coated. Place onto baking sheet with a good amount of space between each cookie. Bake for 8 minutes, remove and slap sheet on counter to flatten cookies and release any air pockets. Cook for an additional 4-5 minutes. Once out of the oven, sprinkle with a little extra cinnamon sugar on top. Let cool and enjoy!

**We use and love this shallow baking pan or cookie sheet, these measuring cups (perfect for little hands to scoop and level), these measuring spoons and our silicone liners will be on Olive Lane soon!

Please tag me on IG if you make these – they are going to be a HIT.