Pumpkin Snickerdoodles

Snickerdoodles are a classic holiday cookie, but if you wish they had more of a fall twist, then we found the one missing ingredient: pumpkin. These cookies have everything we love about the classic snickerdoodles: they’re slightly chewy, tangy, and full of spiced cinnamon flavor. To make these a perfect fall dessert and really nail those spiced pumpkin flavors, we added in pumpkin pie spice and pumpkin puree. The result is a cookie that just might rival our all-time favorite—pumpkin chocolate chip (and that's really saying something).

Read on for all of our top tips on how to make these cookies the best they can be:

How to make pumpkin snickerdoodles:
— Chill the dough if needed. If you find the cookie dough is too sticky to work with you can chill the dough in the refrigerator. Check after 30 minutes and it should be easier to work with. If you want to work ahead, you can also scoop balls of dough onto a tray, then refrigerate and when you are ready to bake, roll them into smooth balls and coat in cinnamon sugar.
—The pumpkin spice. Good news—you don't have to buy pumpkin spice. You can make your own with a mix of cinnamon, ginger, cloves, allspice, and nutmeg. Add more or less of each ingredient depending on what you like.

Can I freeze the dough?
Absolutely! The dough can be formed into balls and then frozen before coating in cinnamon sugar. When you are ready to bake, just defrost the dough for about 30 minutes, then coat in cinnamon sugar and bake. You really only need to defrost enough to let the cinnamon sugar stick to the dough, but you may need to add a minute or two to the bake time. If you have leftovers, the baked cookies can also be frozen!

Storage.
If you have any leftover cookies that you plan to eat this week (we don’t blame you), store them in an airtight container at room temperature for around 4 days.

Have you made these yet? Let us know what you think in the comments below!