Pumpkin Snickerdoodles – Two of the worlds best types of cookies in one.These buttery, pumpkin flavored cookies are perfectly spiced, melt in your mouth soft, and they’re always a fall favorite! If you love traditional pumpkin cookies and cinnamon spiced snickerdoodles then these pumpkin snickerdoodles are must try cookie for you! It’s a seasonal spin on a classic.They have just enough pumpkin to have a noticeable flavor while keeping the texture soft but not overly cakey.

The butter lends rich moisture, and the spice blend makes them exceptionally delicious.Then the cream of tartar, which is a classic addition of to most snickerdoodles, adds a nice faint tang to the cookie to highlight them.These cookies are simple to make and they’ll seem to disappear right before your eyes.

So much to love in every bite! Pumpkin Snickerdoodle Recipe Ingredients All purpose flour: This is the foundation of the cookie.I like to use unbleached all purpose flour.Cornstarch: The small addition of this ingredient helps improve the texture of the cookie.

Cream of tartar: Added for flavor and also improves texture.Salt: A critical ingredient to keep the cookies from tasting flate.Spices: Cinnamon, ginger, nutmeg and cloves (or allspice) Sugar: Granulated sugar and brown sugar are used to sweeten.

Butter: Use room temperature butter for proper blending.Egg yolk: Only the egg yolk is needed in these cookies as the pumpkin acts as a slight binder as well.Vanilla extract

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