The Overflow

living in the overflow of God's goodness through every season

Pumpkin Snickerdoodles

CreativityCarrie-Grace McConkey4 Comments
Photo Credit: Melissa Neuverth

Photo Credit: Melissa Neuverth

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As summer closes and fall takes the stage, the season change is a great time to experiment with some new recipes! I wanted to try one, and as I thought about what it should be, my mom suggested a pumpkin snickerdoodle recipe* she’s made for our girls’ Bible study group. I tried it, and the recipe turned out to be very simple and delicious. These snickerdoodles are the perfect cookies for fall with lots of spices and pumpkin flavor. Hope you enjoy them!

Ingredients

Cookies:

1/2 cup butter (softened)

3/4 cup sugar

2 cups flour

1/2 cup pumpkin puree

1 large egg

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

3/4 tsp baking soda

1/2 tsp salt

Coating:

1/2 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

Photo Credit: Melissa Neuverth

Photo Credit: Melissa Neuverth

Directions

1. Combine sugar, cinnamon, and nutmeg for the coating and set aside.

2. Combine flour, cinnamon, nutmeg, ground ginger, baking soda, and salt in a bowl and set aside.

3. Combine butter, sugar, and egg and beat well. Add pumpkin puree and vanilla extract. Beat again.

4. Add the flour mixture to the wet ingredients and mix until combined.

5. Make one inch balls and coat them with the cinnamon and sugar mixture.

6. Place balls on a cookie sheet 2 inches apart.

7. Bake at 350 degrees for 10 minutes or until toothpick comes out clean.

Photo Credit: Melissa Neuverth

Photo Credit: Melissa Neuverth

Notes

-You can substitute the pumpkin puree for pumpkin pie filling.

-The batter is very thick and sticky and might not roll into balls easily.

-Plan for an extra 5 to 7 minutes of baking time if the cookies are larger.

* I adapted the recipe from this website.