Wow what a great time of year. It is finally fall!! Fall is hands down my favorite season of the year. I love when the weather gets a little bit cooler and the leaves change. Plus fall means we get to eat all things pumpkin which makes it the best time of year! So, I am so excited to share my new recipe for pumpkin snickerdoodles!
My favorite way to measure when it is officially fall is to wait for Trader Joe’s to release all of their fall products! I think when that happens its pumpkin go time. And, Trader Joe’s has had their fall products on their shelves for a couple weeks ago so fall is officially here! When I walked in I found that the song “It’s the Most Wonderful Time of the Year” was stuck in my head! I made this fun TikTok to document it. Speaking of their fall items, here are a few of my favorites from this season so far:
- Apple Cider Hand Soap (every time I wash my hands with it I am sniffing my hands for the next 20 minutes straight)
- Maple Kettle Corn
- Gluten Free Pumpkin Pancake Mix
- Pumpkin Hold the Cones
I am going to stock pile on those four items this year because they are so good and I want them to last forever!
Okay now for these pumpkin snickerdoodles! Everybody loves snickerdoodles, right? And everyone should love pumpkin, so these pumpkin snickerdoodles should be a hit with any taste testers. Plus these snickerdoodles are easy to make and make your kitchen smell delightful.
The first time I baked these, my family dove in and ate them while the cookies were hot and loved them. But, they tried them the next day and they were EVEN BETTER. The flavor and consistency improved over time. Giving these cookies time allows them to set up and be the soft, flavorful cookie you are wanting.
Oh and I almost forgot the most important part. I stuffed these snickerdoodles with a bit of chocolate! This is definitely optional, as you may not like chocolate in your snickerdoodle, but it gave it more of a traditional pumpkin cookie taste and was delightful!
Here are a few keys to these cookies:
- Use cold butter. Like take it out of the fridge right when you are going to use it!
- Don’t over mix the dry ingredients. Over mixing may make these cookies tough.
- Let the cookies cool down completely! It takes time for them to set up and be soft and chewy.
Alright, that’s it! I cannot wait for you to try these yummy pumpkin snickerdoodles. If you try these, please let me know and tag me @thepalatablelife!
- 1/2 cup cold butter cut into chunks
- 1 cup dark brown sugar (light works fine too)
- 1/4 cup pumpkin puree
- 1 egg
- 1 tsp sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 15 pieces dark chocolate (or milk chocolate) optional
- 1 tbsp cinnamon
- 1 tbsp sugar
- In a large mixing bowl or stand mixer, add the chunks of cold butter (make sure its cold) and brown sugar. Mix for 3 minutes, or until the butter and sugar is well combined and is lighter and fluffy.
- Add the pumpkin puree, egg, sour cream, and vanilla. Mix just until everything is combined.
- Add the flour, pumpkin pie spice, baking sod, cream of tartar, and salt. Mix until the dry ingredients are incorporated, just until it becomes a dough.
- Chill the dough for 30 minutes in the fridge.
- When the dough is almost done chilling, preheat the oven to 350.
- Using a 2 inch cookie dough scoop, get a ball of dough and flatten it in your hand. Place a piece of chocolate (if you are adding chocolate) in the middle of the dough and close the rest of the dough around it. Roll it in your hands until it forms a smooth ball. Repeat with the remaining dough.
- In a small bowl, mix the cinnamon and sugar together. Roll each dough ball in the cinnamon and sugar until it is all covered.
- Place 12 cookies on a baking sheet and bake for 10-12 minutes. Let the cookies cool completely before eating. Enjoy!