I have seen several recipes lately for Pumpkin Snickerdoodles. All I could think of was how much I loved the way my mom always made Snickerdoodles, so I dug out her old recipe and modified it a bit to use with pumpkin.
My son happened to have some friends over the same day I was making them, and they really enjoyed them. In fact, they enjoyed them so much they sent my son a text the next morning and asked him if he could bring some more to school. Thanks, mom for another great recipe!
Butter, oil, brown sugar, white sugar, pumpkin, egg, vanilla, flour, cream of tartar, baking soda, pumpkin pie spice, and cinnamon.
Beat 1 stick of butter with the oil and sugars.
To the butter/sugar mixture, add pumpkin, egg, and vanilla. Beat well.
Mix the flour, cream of tartar, baking soda, and pumpkin pie spice.
Add the flour mixture to the pumpkin/sugar mixture. Stir until combined.
At this point, I had to go get the kids so I put the cookie dough in the refrigerator. This also helped make it easier to roll the dough into balls.
You can mix together either cinnamon and sugar or pumpkin pie spice and sugar to roll the cookie dough into. Roll the cookie dough into the sugar mixture. Coat well.
Dip a glass into the sugar mixture and slightly flatten the cookie dough. Bake in a 350-degree oven for 12-15 minutes.
Pumpkin Snickerdoodles
1/2 cup Butter, softened
1/2 cup Oil
3/4 cup granulated Sugar
3/4 cup packed Brown Sugar
3/4 cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla
4 cups Flour
1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
2 teaspoons Pumpkin Pie Spice
1/4 cup granulated Sugar
1 teaspoon Pumpkin Pie Spice or Cinnamon
Soften 1 stick of butter. Beat together the butter, oil, white sugar, and brown sugar. Add the egg, pumpkin, and vanilla. Beat well.
Mix the flour, cream of tartar, baking soda, and pumpkin pie spice. Add the flour mixture to the pumpkin and sugar mixture. Stir until combined.
Mix 1/4 cup white sugar with the pumpkin pie spice or cinnamon.
Roll cookie dough into balls and roll into sugar mixture. Put dough onto the cookie sheet and flatten slightly.
Bake cookies in a 350-degree oven for 12-15 minutes. Cool slightly on the cookie sheet, then move cookies to rack to cool. Makes about 4 dozen cookies.
*My family and friends love this recipe as is, but I might try adding a bit of salt next time.
*Putting the dough in the refrigerator for a while makes it easier to form it into balls.
*Baking for 12 minutes gives you a very soft cookie, bake for 15 minutes for a crisper cookie. You could try to bake for a minute or two more for a crunchy cookie.
Pumpkin Snickerdoodles
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Oil
- 3/4 cup granulated Sugar
- 3/4 cup packed Brown Sugar
- 3/4 cup Pumpkin Puree
- 1 Egg
- 1 teaspoon Vanilla
- 4 cups Flour
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- 1/4 cup granulated Sugar
- 1 teaspoon Pumpkin Pie Spice or Cinnamon
Instructions
- Soften 1 stick of butter. Beat together the butter, oil, white sugar, and brown sugar. Add the egg, pumpkin, and vanilla. Beat well.
- Mix the flour, cream of tartar, baking soda, and pumpkin pie spice. Add the flour mixture to the pumpkin and sugar mixture. Stir until combined.
- Mix 1/4 cup white sugar with the pumpkin pie spice or cinnamon.
- Roll cookie dough into balls and roll into sugar mixture. Put dough onto cookie sheet and flatten slightly.
- Bake cookies in a 350 degree oven for 12-15 minutes. Cool slightly on cookie sheet, then move cookies to rack to cool. Makes about 4 dozen cookies.
- *My family and friends love this recipe as is, but I might try adding a bit of salt next time.
- *Putting the dough in the refrigerator for awhile makes it easier to form it into balls.
- *Baking for 12 minutes gives you a very soft cookie, bake for 15 minutes for a crisper cookie. You could try to bake for a minute or two more for a crunchy cookie.
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