Erica’s Pais-tries: Pumpkin Snickerdoodles


Erica Pais

Everyone loves a good cookie. From chocolate chip to peanut butter, the options are endless. If you are feeling a little adventurous and want to mix it up a bit from your regular cookie recipes, try this one out. 

These pumpkin snickerdoodle cookies combine two of my favorite flavors. Snickerdoodle cookies on their own are a great option, but adding pumpkin gives it a little something extra and a taste of fall. This recipe is adapted from Sally’s Baking Addiction. 


· 1/2 cup unsalted butter

· 1/4 cup light or dark brown sugar

· 1 cup granulated sugar, divided

· 1 teaspoon vanilla extract

· 6 Tablespoons pumpkin puree

· 1 and 1/2 cups all-purpose flour 

· 1/4 teaspoon salt

· 1/4 teaspoon baking powder

· 1/4 teaspoon baking soda

· 2 teaspoons ground cinnamon, divided

· 1 teaspoon pumpkin pie spice


· Preheat oven to 350 degrees.

· Cream the butter, brown sugar and ¾ cup of granulated sugar (save the rest for later) until the mixture is well incorporated and fluffy.

·  Mix in vanilla and pumpkin puree.

· In a separate bowl, combine flour, salt, baking powder, baking soda, 1½ teaspoons of cinnamon and pumpkin pie spice.

· Incorporate dry ingredients into butter/sugar mixture, mixing on low speed until well incorporated.

· Place dough in refrigerator for at least 30 minutes.

· In a separate bowl, combine remaining sugar and cinnamon.

· When dough is firm enough to shape, roll into balls and role them in the cinnamon sugar mixture.

· Place on baking sheet and bake for 8-10 minutes.

· Let them cool on baking sheet and enjoy!