Soft, fluffy Pumpkin Snickerdoodles are a great fall treat and one of the most delicious pumpkin cookie recipes you’ll ever taste! They would be a great holiday dessert!
I have been straight up obsessed with these Pumpkin Snickerdoodles for weeks now. You don’t even want to know how many I have eaten. Enter the easiest pumpkin cookies with amazing fluffiness just for you!
I tend to get bored with pumpkin desserts around this point in the fall because they all seem to taste exactly the same to me. It must be those delicious, yet repetitive spices that are used in most fall desserts! However, I will never ever get bored of these pumpkin snickerdoodles (or my soft batch Soft Batch Chocolate Chip Pumpkin Cookies, for that matter).
These cookies have the perfect amount of pumpkin spice flavor without going overboard and I was overjoyed with how they turned out. You can feel free to add more pumpkin pie spice or extra cinnamon if you like a stronger flavor! The texture and the flavor honestly need no tweaking a tall.
To make my fall baking WAY easier, I have been using my new Braun MultiMix Hand Mixer non-stop. If you plan on doing a lot of baking this holiday season I highly recommend this hand mixer! It is way more efficient than the one I had been using and now I wonder what I ever did without it.
I loved how this mixer caused less stress on my hand and wrist while mixing the dough for these cookies. The in-line vertical motor keeps the weight directed into the bowl which makes it much easer on your hands and wrists. The MultiMix Hand Mixer also offers true one-handed operation, designed with a variable speed control function that allows you to very easily change the mixing speed with the spin dial for comfortable and easy mixing. I do a TON of baking this time of year so these features are a life-saver!
This awesome mixer includes two stainless steel beaters, dough hooks, a handy storage bag and an extra-long cord for added mobility. It really has everything you can possibly ask for in a mixer and I highly recommend it.
Between the pumpkin and the maple, these pumpkin snickerdoodles stay super moist, don’t dry out quickly (even days later), and really go the distance. With only a small amount of help, I polished off nearly all of them in one weekend. Oops!
I’m totally cool with never eating another pumpkin cookie in my life… ever…and I think you will be, too! Hurry hurry hurry and try them soon!
Tip: You can find this Braun MultiMix Hand Mixer here on Amazon and it is 20% off from 10/28-11/6. It would make a great holiday gift if you’re an early bird shopper! You can also follow along with Braun on their social media pages: Facebook, Instagram, and Pinterest.
Happy fall baking!
If you’re looking for a holiday cookie, these are perfect. I also highly recommend my Mini Pecan Pumpkin Pies or my Pumpkin Pecan Cobbler. If you’re more into pies, try my Double Layer Pumpkin Cheesecake. The cream cheese layer makes it really stand out!
- 3¼ cups all-purpose flour
- 3½ tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ + ⅛ tsp salt
- 2 and ¾ tsp pumpkin pie spice
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- ¾ cup canned pumpkin puree
- 1½ tsp vanilla extract
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
- Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice in a mixing bowluntil well combined. Set aside.
- In the bowl of an electric stand mixer or in a mixing bowl using a hand mixer, cream together butter, granulated sugar and brown sugar just until combined.
- Scrape down the sides of the bowl as needed with a spatula.
- Mix in egg yolk, then mix in pumpkin, then mix in vanilla extract.
- With mixer set on low speed, slowly add in dry ingredients then mix until just combined.
- Divide dough in half and wrap with plastic wrap and chill for at least 1 hour or overnight (dough will be slightly sticky so the cinnamon sugar will stick when rolling.)
- Preheat oven to 350 degrees.
- In a small mixing bowl, mix together ¼ cup granulated sugar with 1½ tsp cinnamon.
- Scoop dough into balls about 2 even tablespoons each.
- Roll dough ball in cinnamon/sugar mixture to evenly coat then transfer to silicone baking mat or parchment paper-lined baking sheets spacing cookies 2-inches apart.
- Bake in preheated oven 12 - 14 minutes (they will look soft, but will cook more while cooling). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Enjoy!
This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.
Recipe source: adapted from cookingclassy.com