Pumpkin Snickerdoodles – This classic cinnamon-sugar cookie is given a fall makeover with pumpkin and spices!
It was the fall of my freshman year in college and I was training to be a barista at Starbucks, ironically enough. Pumpkin was in full-swing, but it was still a new-ish thing (pumpkin spice lattes were introduced about 3 years earlier) so only Starbucks was serving pumpkin beverages and, from what I can remember, they were the only place serving pumpkin drinks and desserts (aside from your traditional pumpkin pie).
As a barista, I not only had to know how to make this drink, but I had to try it so I could explain the drink to curious customers. It was then that I tried my first pumpkin anything: pumpkin spice frappuccino. And it was glorious! Spicy and warming (yes, even in frozen form!) and full of coffee-flavored goodness. I loved it! Who knew this Hispanic girl from Florida would like this stuff?! It was completely new to me but somehow felt familiar. I can thank the cinnamon for that.
And so, a whole new world of foods was unveiled to me. I tried the pumpkin lattes, the scones, the loaf, the muffin, everything! And then, a couple years later (and of legal age) I would try pumpkin beer and I’d fall in love with craft beer. So, if you think about it, pumpkin spice has opened my eyes to some many possibilities. Deep.
Jump forward five years and my taste for pumpkin would lead me to a new recipe: pumpkin snickerdoodles cookies. I saw these on a fellow blogger’s site and needed to have them! I didn’t even know what a snickerdoodle was but I’d been seduced by the word “pumpkin” that I didn’t even care.
And I’ve been making them ever since. Side note: I have since had a normal snickerdoodle and it’s… okay. I think pumpkin snickerdoodles are waaaaay better because of the spices in the dough. Original snickerdoodles taste like a sugar cookie rolled in cinnamon sugar, which, to me, tasted boring. Yup, I said it.
My favorite thing about this recipe is that it yields a soft, cakey cookie. Each bite is like a mix between a scone and a muffin and full of sugar and spice and everything nice. Yup, I really just said that. There is also a slight crispness on the outside of the cookie. You can thank the coating of cinnamon and sugar for that.
As always, my favorite part of the post is giving you guys some tips and tricks for making this recipe go smoothly. Here we go:
- This dough is super wet and sticky when it’s first made. Therefore, it is so important that you completely chill it for at least 8 hours to firm it up. That will keep the dough from spreading like a pancake when it bakes.
- Before I chill the dough, I scoop it into even balls so that it’s easier on me when it comes time to bake. Chilled dough has a tendency to be pretty annoying to scoop since it’s so firm. So I like to scoop it before it chills so that I don’t have to worry about that later. Plus, when it’s time to bake, all you’ll need to do is roll the balls of dough in cinnamon-sugar and bake. Boom. Easy as that.
- You can control how much cinnamon you put in the cinnamon-sugar coating. I only put 1 tablespoon and think that’s just enough. But give it a taste before you add any more to see if it’s good enough for you. You can add up to 2 tablespoons, in total.
- Let them cook completely before attempting to store them. Because they are cakier (is that a word?) in texture than most cookies, they tend to stick together if they are still warm.
These are far and away my favorite sweet treats to make in the fall. What are some of your favorites? Let me know in the comments below!
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