Friday, November 18, 2011

Chewy Pumpkin Pie Spiced Snickerdoodles

So even though I really like my first recipe for Cakey Pumpkin Pie Spiced Snickerdoodles, the texture wasn't exactly what I was looking for from a cookie. I wanted a chewy cookie with a crispy outside, kind of like a chocolate chip cookie. However, apparently pumpkin puree doesn't allow cookies to be chewy, but very very cakey. The solution? Pumpkin Butter. These cookies were exactly what I wanted. Definitely try these, you won't regret it! Enjoy :)
Chewy Pumpkin Pie Spiced Snickerdoodles
For the Pumpkin Cookie Dough:
1 ½ Sticks Unsalted Butter, Melted & Cooled (I browned the butter for extra flavor)
1C Brown Sugar, Packed
½C Sugar
1 Large Egg + 1 Egg Yolk
2t Vanilla
½C Pumpkin Butter
2 ½C AP Flour
3T Cornstarch
½t Baking Soda
¼t Salt
1-2t Pumpkin Pie Spice
1t Cream of Tartar
1 ¼C White Chocolate Chips (optional)
For the Pumpkin Pie Spice Rolling Sugar:
½C Sugar
1T Pumpkin Pie Spice
1t Cinnamon
¼t Salt    

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper and spray with Pam.
2. To Make the Cookie Dough: In the bowl of a standing mixer, beat together the butter and sugar until creamy. Add in the egg and egg yolk. Add in the vanilla and pumpkin butter, blending to combine. Scrape down the sides with a spatula. In another mixing bowl, whisk together the flour, cornstarch, baking soda, cream of tartar, salt, & pumpkin pies spice. Slowly add in the flour mixture, making sure to scrape down the sides occasionally, and beat until combined. Beat in the white chocolate chips if you are using them (I didn’t because I wanted to keep them classic). Using an ice cream scoop, scoop out dough balls and roll them into balls using your hands. Place them onto the baking sheet and refrigerate for about 30 minutes to an hour, so that the dough firms up.
3. For the Pumpkin Pie Spice Rolling Sugar: In small mixing bowl, mix together the sugar, pumpkin pie spice, cinnamon, and salt, and then set it aside.
4. Making the Cookies: Once the dough has chilled, roll them into the pumpkin pie spice-sugar mixture until completely covered, and then place onto your prepared baking sheets. Sprinkle the cookies with a little more pumpkin pie spice rolling sugar.
5. Bake the cookies for 12-15 minutes (rotating the baking sheet halfway through) or until the cookies look crackled and they are slightly cooked through. Remove from the oven, sprinkle with more pumpkin pie spice rolling sugar, and let the cookies cool on the baking sheet for 5 minutes. Once they have cooled on the sheet, remove them to a rack to finish cooling for 5-10 more minutes.
6. Serve and enjoy!


  1. I like the idea of this, something different but a very classic cookie.

  2. I have leftover sweet potatoes last week. Can I use them in this recipe? If so, please tell me how. Thanks.
    How to Make Sweet Potato Fries

  3. Well, in this recipe, it requires pumpkin butter, so you would have to find sweet potato butter or make sweet potato butter for the chewy texture. I have found sweet potato butter at my local grocery store, but I know there are a few recipes for homemade sweet potato butter as well. However, I do have another recipe for Cakey Pumpkin Pie Spiced Snickerdoodles, where it calls for pumpkin puree. So, in that recipe, you could easily puree the leftover sweet potatoes until smooth and add them into the the dough. But, I warn you that these cookies have a completely different texture than this recipe, I personally prefer the chewy version myself, but I do know a lot of people who prefer the cakey version instead. I hope this helps!


  4. Oh and here is the link to the other cookie recipe...