Giant Pumpkin Snickerdoodles – Recipe! Image 1
Cookies, Love

Giant Pumpkin Snickerdoodles – Recipe!

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Nothing says “fall” like my Giant Pumpkin Snickerdoodles.  They’re crunchy on the top with a cinnamon sugar coating and have a slightly chewy center — a cookie sure worth dunking.

Pumpkin season begins today, and that means pumpkin recipes of all types are going to appear everywhere for the next few months.  I know there are some people that don’t prefer pumpkin, but after a couple of months of interesting recipes — you just might change your mind.  Cookies are a great way to kick off fall because they pack so nicely in lunches or to take on the weekends to games or on hikes.  As my sister always says, “I haven’t met a cookie I don’t like,” and I’m sure these will be a hit with her too and many of you.

Using canned pumpkin in my preference in baked goods because it has a more intense pumpkin flavor.  Fresh pumpkin is nice for soups, stews and adding it to fall-like casseroles, but I recommend sticking to the canned stuff for baking.  The aroma that  will waft from your oven as these cookies bake will be darn right satisfying and make sure you have a cold glass of milk on stand-by.

Giant Pumpkin Snickerdoodles – Recipe! Image 2


1 cup softened butter (I use salted)

1 cup light brown sugar

3/4 cup granulated sugar, divided

2 large eggs

1/2 cup canned pumpkin

2 3/4 cups all-purpose flour

2 teaspoons cream of tarter

3 teaspoons ground cinnamon, divided

1 teaspoon salt

1 teaspoon baking soda

(Makes 1 Dozen Cookies)

Giant Pumpkin Snickerdoodles – Recipe! Image 3

To Prepare:

  1. In a stand mixer or large bowl, add butter and brown sugar and 1/2 cup granulated sugar.  Cream for 4 minutes.  Add eggs and continue to mix for 3 minutes.
  2. Scrape down sides of bowl and add pumpkin.  Mix for 2 minutes, mix may look at little curdled.
  3. Add flour, cream of tarter, 2 teaspoons cinnamon, salt, and baking soda, stir on low for 1 minute.
  4. Place dough in a sealed container and allow to chill in refrigerator for 3 hours up to overnight.
  5. Preheat oven to 350 degrees.  Remove and scoop dough out with ice cream scoop onto parchment lined paper.  Mix remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon together in a bowl.  Add 1 teaspoon of sugar mixture to top of each cookie.
  6. Bake for 15-17 minutes or until golden brown on top.  Remove and cool for 10 minutes before placing on a rack to cool completely.  Enjoy!







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