Pumpkin Snickerdoodles are perfect blend of traditional fall flavors in one cookie. A half of a cream cheese package and half can of pumpkin that were soon to go bad were my inspiration. My neighbor’s incredibly soft snickerdoodle cookies were my guide. After sharing a plate of her still-warm sweets, she was then kind enough to share the recipe.
These cookies are pretty sticky, even when chilled. Wetting your hands slightly can help with the handling. Don’t skip the sugar and cinnamon roll! I snuck in some whole wheat (always trying to add more fiber to our diet!) but I may try this recipe with only all-purpose someday. I’m guessing if you swap out the whole wheat with all-purpose, you’ll likely need a little more. Whole wheat tends to absorb more and need more rising agent.
Mixing is a great way to get the little ones involved. And mess up the kitchen. But all in the name of learning, right?
Enjoy these lightly spiced fall cookies with a hot cup of tea or coffee. Which I may or may not (but definitely am) doing as we speak! Leftovers will last longer in the fridge thanks to the cream cheese. Warm them for a few seconds in the microwave before dunking in your tea. Nothing feels more like fall than a warm, spiced cookie and a hot cup of tea (or coffee for you caffeine addicts). Pumpkin Snickerdoodles will be added to our fall favorites and we hope you love them too!
Pumpkin Snickerdoodles
Ingredients
- 1 stick unsalted butter softened
- 4 oz cream cheese softened
- 1 2/3 cup brown sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin about 1/2 can
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup white sugar
- 1 tsp cinnamon
Instructions
- Cream butter and cream cheese together until well combined. Add sugar and mix until light and fluffy.
- Mix vanilla in and then add eggs, one at a time. Mix pumpkin in until well combined.
- Sift dry ingredients together. Slowly add half of the dry ingredients to the batter, stir until almost combined. Add the second half and stir in until just combined.
- Cover and refrigerate for at least 1 hour, up to 24 hours.
- Mix sugar and cinnamon into a small bowl. Set aside.
- Preheat oven to 350 F. Cover baking sheets with parchment paper. This batter is sticky, so wetting hands slightly before handling can be helpful. Scoop approximately a tablespoon and roll gently into a ball.
- Drop the cookie ball into the sugar mix and gently roll it around with a fork. Place on a prepared cookie sheet. Bake for 12 minutes. Do not overbake. Allow to rest on hot cookie sheet for about 3-5 minutes. Then move to cool on a wire rack. Enjoy!
