Pumpkin Snickerdoodles

Bringing you a little bit more fall with these pumpkin snickerdoodles! These cookies are your normal snickerdoodles with a pumpkin twist. Thick and soft-baked pumpkin snickerdoodle cookies are soft inside and lightly crunchy outside. Let these cookies take a roll in cinnamon sugar to make them extra tasteful! These pumpkin snickerdoodles are made dairy and egg-free and are the best addition to your fall menu.

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Love snickerdoodles?? Love pumpkin?? Then these pumpkin snickerdoodles are for you!

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The added pumpkin flavor comes from canned pumpkin puree. I added a hint of pumpkin pie spice to give it that extra kick.

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INGREDIENTS FOR PUMPKIN SNICKERDOODLES

Dairy-Free Butter

Granulated Sugar (also for rolling)

Light Brown Sugar

Pumpkin Puree

Aquafaba (liquid from a can of chickpeas)

Vanilla Extract

All-Purpose Flour

Baking Powder

Salt

Cinnamon (also for rolling)

Pumpkin Pie Spice

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TIPS FOR MAKING PUMPKIN SNICKERDOODLES

Always use room-temperature butter to ensure the butter and sugars mix together well.
Be sure to use pumpkin puree and not pumpkin filling. There is a difference between the two!!
Mix the dough until no flour streaks remain but do not overmix.
You can make these cookies larger by scooping the dough with a 1/4 measuring cup, but baking time will vary slightly.
There is a range for the flour measurement because this will vary slightly on how you measure your flour. So if your dough is too sticky, add one tablespoon of flour until you reach proper consistency.

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HOW TO MAKE PUMPKIN SNICKERDOODLES

Preheat the oven to 350 degrees F and line the cookie sheet with parchment paper.
Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a medium to large bowl. Set aside for later use.
With a mixer, beat the room-temperature butter and sugars until light and fluffy.
Add the pumpkin puree and continue mixing until combined.
Add the aquafaba and vanilla extract and mix until just combined.
Slowly pour in the flour mixture and mix until just combined. If the dough is still too sticky, add one tablespoon of flour at a time until it reaches the proper consistency.
Using an ice cream scoop, scoop balls of dough and roll in the cinnamon sugar mixture until fully coated.
Bake for 12 to 14 minutes or until lightly browned on the bottom. Remove from oven and cool.

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These pumpkin snickerdoodles are worth a shot, even if you do not like pumpkin.

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Check out more fall recipes below:

Cinnamon Roll Cookies

Caramel Apple Galette

Butterbeer Bundt Cake

Pumpkin Chocolate Chip Muffins

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Instructions

Preheat the oven to 350 degrees F and line the cookie sheet with parchment paper.
Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a medium to large bowl. Set aside for later use.
With a mixer, beat the room-temperature butter and sugars until light and fluffy.
Add the pumpkin puree and continue mixing until combined.
Add the aquafaba and vanilla extract and mix until just combined.
Slowly pour in the flour mixture and mix until just combined. If the dough is still too sticky, add one tablespoon of flour at a time until it reaches the proper consistency.
Using an ice cream scoop, scoop balls of dough and roll in the cinnamon sugar mixture until fully coated.
Bake for 12 to 14 minutes or until lightly browned on the bottom. Remove from oven and cool.

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Recipe Notes

Always use room-temperature butter to ensure the butter and sugars mix together well.
Be sure to use pumpkin puree and not pumpkin filling. There is a difference between the two!!
Mix the dough until no flour streaks remain but do not overmix.
You can make these cookies larger by scooping the dough with a 1/4 measuring cup, but baking time will vary slightly.
There is a range for the flour measurement because this will vary slightly on how you measure your flour. So if your dough is too sticky, add one tablespoon of flour until you reach proper consistency. You should need no more than 4 cups of flour.

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Three Little Spoons

Pumpkin Snickerdoodles