Pumpkin Snickerdoodles: A Fall Flavor Explosion
Rated 5.0 stars by 1 users
Category
Classic Sugar Cookie Mix Recipes
Author:
These Pumpkin Snickerdoodle Cookies combine everything you love about autumn into one delicious bite—soft, chewy, and rolled in a cinnamon-sugar coating that makes them truly irresistible. And the best part? You don't have to start from scratch to enjoy these homemade treats. With My Better Batch Classic Sugar Cookie Mix, you get all the convenience without compromising on flavor, making these cookies the perfect addition to your fall baking lineup. Get ready to fill your kitchen with the comforting aroma of these easy-to-make Pumpkin Snickerdoodle Cookies!
Ingredients
-
My Better Batch Classic Sugar Cookie Mix
- 6 TBSP Unsalted Butter (**2 TBSP less than what is called for on the cookie mix box)
-
1 Large Egg
-
1/4 cup + 2 TBSP Pumpkin Puree
-
1 tsp Pumpkin Pie Spice Extract
- ¼ Cup Granulated Sugar
- ½ TBSP Cinnamon
Directions
Preheat Your Oven and Prepare Your Cookie Sheets
Get started by preheating your oven to 375°F (190°C).
An optional step is to line your cookie sheets with parchment paper. I find it makes cleaning up so much easier!Prepare the Pumpkin Puree
For perfectly moist but not soggy pumpkin cookies, it’s essential to drain excess moisture from your pumpkin puree. Simply spread a thin layer on a plate and blot it with paper towels before adding it to your batter.
Prepare the Cookie Dough
In a large mixing bowl, combine 1 package Classic Sugar Cookie Mix, 6 tablespoons of softened unsalted butter, and 1 large egg. Using a stand mixer or hand mixer, mix on medium for 2-3 minutes until fully combined.
Add ¼ cup + 2 tablespoons pumpkin puree and 1 teaspoon of pumpkin pie spice extract to the dough and mix until fully combined.Prepare the Cinnamon Sugar Topping
In a small bowl, combine ½ tablespoon cinnamon and ¼ cup granulated sugar. Mix until well incorporated.
Shape the Cookie Dough Into Balls and Roll in Topping
Taking 2 tablespoons of pumpkin cookie dough, roll gently to form a ball. Then, roll each ball of dough into the cinnamon sugar topping until fully coated.
Place each ball 2 ½ inches apart on a prepared cookie sheet.Bake
Bake at 375 for 9-11 minutes or until the edges of the cookies set. Let each batch sit for 5 minutes before removing them from the sheet and transferring to a cookie rack or plate to cool completely.
Recipe Video
Recipe Note
Pumpkin Snickerdoodle Variations to Try
Looking for ways to take your pumpkin snickerdoodles to the next level? Try these easy changes to the recipe!
Add Caramel:As you can see in ourYouTube Video, “Pumpkin Cookie Add-Ins: Part One”, caramel is a great addition to this recipe! We recommend using soft caramels in the center of the cookie, rolling the dough around the caramel then baking as instructed. Alternatively, you can also create a caramel drizzle for the top of the cookies.
Infuse Pecans: Mix in ½ cup of chopped toasted pecans to the dough for added crunch and a nutty twist that complements the pumpkin flavor.
Chocolatey Twist: If you’re in the mood to add chocolate, consider switching to the Chocolate Chunk Mix instead of the Classic Sugar Cookie!
Fall Cookie Inspiration
Looking for additional cookies inspired by autumn? Check out these recipes!