Chewy, buttery, and soft, these pumpkin spice snickerdoodle cookies made with fresh milled flour are a perfect combination of the original cinnamon snickerdoodle with a twist of pumpkin spice for the cozy fall flavor you’ll love!
What You’ll Need To Make Pumpkin Spice Snickerdoodle Cookies Made With Fresh Milled Flour
Butter
Sugar
Brown Sugar
Baking Soda
Salt
Cream of Tartar
Pumpkin Puree
Egg
Vanilla Extract
Fresh Milled Soft White Wheat Flour
Cinnamon
The Process For Making Pumpkin Spice Snickerdoodle Cookies Made With Fresh Milled Flour
Is Cream of Tartar Necessary For These Snickerdoodles?
In my honest opinion, yes! It’s such a small amount and seems negligible, but cream of tartar is what gives that signature chew and tangy flavor to a delicious snickerdoodle. Another thing cream of tartar does is prevents the sugar in the dough from crystalizing, which would make a more crunchy cookie. If you really don’t have cream of tartar on hand it will not be a fail, and you can still go ahead with this recipe, but I urge you to try it for it’s best flavor and texture!
Storing Your Pumpkin Spice Snickerdoodles
To keep your cookies soft store them in an airtight container or bag for 2-3 days. They may get a little harder after that, but they won’t be “bad” until they mold.
Can I Freeze These Pumpkin Spice Snickerdoodles?
These snickerdoodles freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature.
You can also scoop your dough balls and freeze on a cookie sheet until solid and store in a freezer-safe bag and pull out and bake right away. This may add a couple of minutes to your bake time so watch them until they are golden on the edges.
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Pumpkin Spice Snickerdoodle Cookies Made With Fresh Milled Flour
Ingredients
Method
- In mixing bowl or stand mixer beat butter on medium-high for 30 seconds. Add sugar, brown sugar, pumpkin pie spice, baking soda, salt, and cream of tartar. Beat until combined and scrape the sides of the bowl if needed.
- Beat in pumpkin puree, egg, and vanilla until combined.
- Add in flour and beat until just combined. Don't overmix.
- Cover and chill the dough for 1 hour.
- Preheat oven to 375℉
- Mix the cinnamon and sugar in a small bowl for rolling the dough balls in.
- Use a cookie scoop and scoop dough balls. Roll dough balls in cinnamon and sugar mixture. Place 2 inches apart on a cookie sheet lined with parchment paper.*I use a standard #40 cookie scoop.
- Bake for 10-11 minutes until edges are golden. If making jumbo cookies bake for 12-13 minutes, but as always watch your cookies because ovens vary!*I know this will vary, but I find 10 minutes and 30 seconds is perfect in my oven. If they are slightly underbaked 10 minutes in my oven they will be more flat, dense, and chewy when cool and if I go 10 minutes and 30 seconds to 11ish minutes they are more poofy when cool. They are soft and delicious either way!
- Move cookies to a cooling rack and enjoy!Notes
Do you use salted or unsalted butter?
I always use salted butter!
These pumpkin cookies look Soo good!
These are wonderful! My family ate the whole batch. 10 min 30 sec in the oven was the perfect bake for my oven too. Thank you for sharing your amazing recipes:)
Perfect seasonal treat!! What kind of oven do you have? We are wanting to replace ours and your breads always come out so beautifully!!
Glad they were enjoyed! I have a Maytag double oven gas range. Overall it works, but I don’t think I’d buy a double oven again. I can’t get both ovens to maintain temperature when used simultaneously so there is no point to having the double lol.
These are amazing!
I could’ve doubled or tripled the batch, they were SO good.
All my coworkers enjoyed them and no one suspected they are whole wheat!
Another great recipe from FreshMilledMama. ❤️
Aww, thank you! Glad they were enjoyed!
Trying this recipe tomorrow! Your recipes are always the best!
Aww! Thank you!
I’m looking for a great snickerdoodle recipe for this autumn…this one looks to fit the bill! I can’t wait to try it!
Great recipe, thanks for sharing! I only tweaked it by using spelt instead of soft white wheat, and I made brown butter and added an extra 2 tablespoons to allow for the lost moisture by browning the butter. After letting the butter cool completely in the refrigerator and then softening it again, I used it in your recipe just as written. The browned butter and spelt make a wonderful combination in this snickerdoodle cookie!
That sounds wonderful!