Hi, my name is Jennifer and I am a soft pumpkin snickerdoodle cookies addict! No, don’t laugh. I’m very serious here. I made these cookies yesterday and they are now like crack to me. I at first thought that it must just be me. Maybe I needed a sweet fix and these were what I had made so they worked. Then the hubs got home from work and I shoved one of the cookies at him to taste test for me. He took a bite while I held it out for him and then turned to answer one of the kids. I shoved the rest of the cookie in my mouth. Why waste a good cookie, right? Now the hubs is not a fan of pumpkin anything. So I was surprised when he turned around and asked where the rest of his cookie was. I guiltily told him I ate it. I did let him know I had more left. He then proceeded to grab a few. I asked him if he knew they were pumpkin and he did but liked them anyway.
So what makes these cookies so good you ask? The pumpkin and pumpkin pie spice flavor is perfectly balanced in these cookies. These cookies are also nice and soft. When I say they are soft I mean they are almost cake like in their consistency. These are the type of cookie that you don’t even realize you have eaten three of them. They are perfect with a nice cold glass of milk and since they have pumpkin in them I like to tell myself they are better for me than your average cookie. Adding a fruit to anything makes it healthier, right? In all seriousness though these cookies are so perfect and good for fall. Anyone you share them with may fight you for them though so be warned.
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/2 c. butter, softened
- 3/4 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1/4 c. pumpkin pie filling (fresh or canned)
- cinnamon sugar for the tops of the cookies
- Preheat the oven to 375° and line baking sheets with parchment paper or silicone liner.
- In a bowl stir together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Scrape down the sides and stir in the pumpkin until completely incorporated. Next, stir in the dry mix until thoroughly combined.
- Using a cookie scoop, scoop the dough out and dip the tops into the cinnamon sugar. Place on the baking sheets and then lightly press the dough down until it is roughly 1/4" thick. Bake for 8-10 minutes. Cool on the pan for a few minutes before removing to a wire rack to finish cooling.