I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
These melt-in-your-mouth pumpkin snickerdoodles are everything the classic cinnamon cookie should be, with a bonus dose of spiced pumpkin flavor.
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Chocolate chip cookies will always be my number one favorite cookie. However, many cookies come in at number two, and now, these pumpkin snickerdoodles are one of them.
They are everything you expect a great snickerdoodle to be: slightly crisp at the edges, soft in the middle, and they practically melt in your mouth.
Cinnamon is often paired with pumpkin, so it’s no big surprise that pumpkin is a great flavor variation for these snickerdoodle cookies.
The dough is not much different than any other drop cookie. Cream butter and sugar, add eggs, add dry ingredients, scoop and bake. These cookies (whether pumpkin-flavored or not) go for a quick roll in some cinnamon sugar prior to baking. It’s what makes the edges taste slightly more crisp than the middles.
It’s the cream of tartar that gives snickerdoodles its signature “tang,” and its chewy texture. So don’t skip on this ingredient! But do feel free to adjust the levels of the spices to suit your taste. As written, they have a pronounced flavor in the cookies.
These are super soft cookies, so they don’t really travel well unless placed on a stiff surface, with something stiff between the layers. They’re not the best choice for shipping cookies.
For the cookies
- 1 and 1/2 cups (6.375 oz) all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- Pinch of ground allspice
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp table salt
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (3.5 oz) granulated sugar
- 1/4 cup (1.875 oz) brown sugar
- 1 egg yolk room, at temperature
- 1 tsp pure vanilla extract
- 1/4 cup (2 oz) pumpkin puree
For the cinnamon sugar coating
- 1/4 cup sugar
- 2 tsp cinnamon
- In the a mixing bowl, whisk together the first nine ingredients (up to and including the table salt). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until smooth.
- Add in the egg yolk, and beat until fully incorporated. Add in the vanilla and pumpkin, and beat until smooth.
- Add the flour mixture, and stir on medium-low speed just until combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. During the last 15 minutes, preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats.
- In a small, shallow dish, stir together the cinnamon sugar coating ingredients.
- Remove the dough from the fridge, and use a medium scoop to portion out some of the cookie dough. Gently roll it in a ball in your hands, and drop it into the cinnamon sugar mixture. Toss to coat.
- Place the dough ball on one of the prepared baking sheets. Repeat with remaining cookie dough.
- Bake the trays of cookies for 8 to 10 minutes, then remove to a wire rack.
- Cool on the baking pan for 10 minutes, then remove with a spatula to a wire rack to cool completely before storing.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 32 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 11mg Sodium: 71mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g
Pumpkin Latte from Everyday Eileen
Pumpkin Pie Spice Latte from Cheese Curd In Paradise
Pumpkin Breakfasts & Baked Goods:
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Pumpkin French Toast from Jen Around the World
Pumpkin Pie Baked Oatmeal Cups from Palatable Pastime
Savory Pumpkin Recipes:
Pumpkin Biscuits with Sausage Gravy from Love & Confections
Pumpkin Spice Pretzels from Jen Around the World
Impossible Pumpkin Pie from Red Cottage Chronicles
Double Chocolate Pumpkin Cupcakes from Daily Dish Recipes
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Truffles from Sweet Beginnings
Pumpkin Mini Skillet Cookie from Caroline’s Cooking
Pumpkin Peanut Butter Pie with Chocolate Crust from The Spiffy Cookie
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Chai Tea Latte Cupcakes from Strawberry Blondie Kitchen
Pumpkin Snickerdoodles from The Redhead Baker
Pumpkin Spice Cupcake with Maple Cream Cheese Frosting from Everyday Eileen
Pumpkin Spice Fault Line Cake from Love & Confections