Pumpkin spice is the flavor of the season. Everyone waits all year for it to come around to stores and cafes to meet the falling of leaves. We are no different here. We love pumpkin spice. We also love cookies like snickerdoodles. So we thought why not put them together? The result is what we have for you now: pumpkin spice snickerdoodles.
These cookies are the best treat for fall. They have that rich pumpkin flavor mixed with cinnamon and other fun spices. They also fall neatly in line with other comfort foods. These cookies just scream fall fun.They’re perfect to make for your next party and serve warm, or just to make a batch on your own and treat your self. No matter what occasion you make them for, these snickerdoodles still taste great!
Do you want to know what the best part of these cookies are? They can be made any time of the year. Any time! No more waiting anxiously for the leaves to turn colors before getting your hands on some pumpkin spice. Don’t wait for stores to stock up. Make cafes catch up with you! Why should you wait on them just because there’s snow on the ground? Enjoy these pumpkin spice snickerdoodles all year round!
These cookies are a delicious way to celebrate the arrival of Fall. If you need a nice drink to wash them down with, check out our Pumpkin Pie Spice Smoothies, another Fall favorite of ours. With these treats in hand, you can enjoy the cooling weather properly.
- 3¾ Cups of flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup softened unsalted butter
- 1 cup sugar
- ½ cup brown sugar - light
- ¾ cup pumpkin pie filling
- 1 large egg
- 2 teaspoon vanilla extract
- 4 ounces (half a block) of softened cream cheese
- ½ cup of pumpkin pie filling
- ½ teaspoon pumpkin spice
- 2 teaspoon vanilla extract
- Cinnamon Coating:
- ½ cup sugar
- 3 teaspoon pumpkin spice
- In a medium sized mixing bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
- Beat butter, granulated sugar, and light brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat until blended.
- Slowly add the dry ingredients to the wet ingredients, mixing while doing so. Once combined, cover bowl and chill dough for an hour.
- Blend cream cheese, sugar, and vanilla together for the filling. Chill for one hour.
- Preheat oven to 350 and line your baking sheet with parchment paper.
- In a small bowl, mix the sugar and spices together for the cinnamon-sugar coating, then set aside.
- Take a small handful of the cookie batter and flatten it into a 2 inch wide disc.
- Scoop a teaspoon of cream cheese filling and place it on top of the disc. Wrap the edges of the batter around the filling to cover it, then roll the cookie into a ball.
- Toss the cookie in the cinnamon sugar coating and place it on to the baking sheet.
- Repeat until all cookie batter is used, leaving empty space 2 inches apart from each cookie on the baking sheet.
- Bake for ~15 minutes or until the tops start to crack.
- Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.
- Gently press cookies while cooking on rack to remove excess air.