Pumpkin Pie Snickerdoodles
Prep time
Cook time
Total time
Pumpkin pie cookies dusted in cinnamon-sugar for a seasonal version of the classic snickerdoodle.
Recipe type: Dessert
Serves: 20
  • Total Prep and Baking Time: 1 hour 15 minutes
  • Yield: 15-20 cookies
  • 2⅔ cup all-purpose flour
  • 2¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon all-spice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • ⅔ cup + 2 tablespoons pure pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons molasses
  • 1 egg, room temperature
  • ½ cup granulated sugar, for coating the cookies
  • 2 tablespoons ground cinnamon, for coating the cookies
  • ⅛ teaspoon ground cardamom, for coating the cookies (optional, I just love cardamom)
  1. Preheat your oven to 350 degrees F. Combine the flour, baking soda, salt, cinnamon, all-spice, nutmeg, cloves, and cardamom in a medium sized bowl and set aside.
  2. In the bowl of your mixer, beat the butter until smooth and creamy, about 2 minutes, then add in the brown sugar and beat until fluffy, about another 2 minutes. Add in the molasses and pumpkin puree, and beat until well combined, scraping down the sides of the bowl as needed. Add in the egg and beat until combined. Gradually add in the flour mixture, beating slowly until just moistened. Put the dough in the freezer for 5 minutes to firm it up.
  3. Combine the ½ cup of granulated sugar, 2 tablespoons of cinnamon, and, if you're using it, ⅛ teaspoon of ground cardamom. Line and/or grease your baking sheets (I used parchment paper and it worked wonderfully) and scoop 2-tablespoon sized balls of dough out from your bowl. Roll them in the cinnamon-sugar mixture, then place on the baking sheet, about 2 inch apart from one another. Press down lightly with your palm.
  4. Bake for 10-12 minutes, until slightly more golden (it's sort of hard to tell since these cookies are already brown in the first place) and set - the edges should be firmed up but the center will still be a bit soft. Place the cookie sheets on cooling racks and allow the cookies to cool for 5-10 minutes before removing them to finish cooling on another surface. These will keep well out at room temperature, uncovered, for 24 hours, then place them in an airtight container, separated by parchment or wax paper, for another 3-4 days in the refrigerator.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/10/12/pumpkin-pie-snickerdoodles/