Description
Pumpkin Snickerdoodles are soft, chewy cookies combining classic snickerdoodle flavors with a seasonal pumpkin twist. Each cookie features a rich blend of butter and margarine, pumpkin puree, and aromatic pumpkin pie spice, providing a warm, spiced profile. The dough is rolled in a pumpkin-spiced sugar mixture, resulting in cookies with golden edges, a tender center, and a delightful autumn aroma.
Ingredients
- ½ cup salted butter, softened
- ½ cup margarine, softened
- 1¼ cup granulated sugar
- 1 egg
- 2 tablespoons pumpkin puree
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (for rolling)
- 1 heaping teaspoon pumpkin pie spice (for rolling)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together the margarine, butter, and sugar until well combined.
- Add the egg, pumpkin puree, corn syrup, and vanilla extract; mix until fully incorporated.
- Add the flour, baking soda, and salt, mixing until a dough forms.
- Portion the dough into 2½ tablespoon-sized balls.
- Combine ¼ cup sugar and 1 heaping teaspoon pumpkin pie spice in a small bowl.
- Roll each dough ball in the spice-sugar mixture until evenly coated.
- Place dough balls on the prepared baking sheet.
- Bake for 11–13 minutes, or until the edges are just golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If needed, replace margarine with additional butter or use all margarine. For a dairy-free option, use plant-based margarine and butter. Store in an airtight container at room temperature for up to 5 days or freeze for 2 months. If cookies spread too much, chill dough before baking. Dough may be made ahead and refrigerated overnight. Ensure accurate oven temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American