Pumpkin Snickerdoodle Cookies Recipes

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

Ingredients

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.

PUMPKIN SNICKERDOODLES

Pumpkin Snickerdoodles image

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!

Provided by Jenn Harmon Jones

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

Ingredients

1 cup shortening
1 cup white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon allspice

Steps:

Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g

PUMPKIN SNICKERDOODLE COOKIES

Pumpkin Snickerdoodle Cookies image

We are convinced pumpkin is one of the best flavors to enjoy in the fall, so we couldn't resist adding it to our favorite cinnamon-sugar cookie, snickerdoodles! This recipe for easy pumpkin snickerdoodles just couldn't be simpler. Start with a package of Betty Crocker™ snickerdoodle cookie mix and prepare it like you normally would except add in extra flour and then pumpkin puree and pumpkin spices. Add in white vanilla baking chips for a little extra flair and you have the recipe for an amazing batch of cookies the whole family will enjoy. Welcome the autumn months with these delicious and soft pumpkin snickerdoodle cookies or just enjoy them anytime you need a cozy pumpkin-cinnamon treat, regardless of the season.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 cup canned pumpkin (not pumpkin pie mix)
1 cup white vanilla baking chips

Steps:

Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g

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