This pumpkin shaped pumpkin snickerdoodle is soft and stuffed with Biscoff filling and then rolled in cinnamon sugar. Its sure to be a big hit and crowd pleaser
Fall has been here for a couple weeks now but it’s definitely feeling more like Fall around here. The mornings are chilly, and the afternoons are just perfect.
With the holidays just around the corner I knew these pumpkin snickerdoodle cookies would be fitting for the season.
We’ve all seen the beautiful pumpkin shaped bread rolls, but these are a bit new! Perfectly sweetened pumpkin snickerdoodles that are soft and chewy and oozing with Biscoff! This recipe will be a great addition to your next fall gathering.
When I first started seeing the pumpkin shaped bread rolls all over the internet, I just knew I wanted to make something like it. I just happened to make pumpkin snickerdoodles, and they were extremely thick. I wondered if I tied them, would it hold its shape? And it did! A little tweaking here and there but I did it! And then I thought about stuffing them with Biscoff because what’s not to love about Biscoff! My absolute BEST idea EVER!
Snickerdoodle Key Ingredients:
- Cream of Tartar
- Biscoff
- Pumpkin spice
How to Make Pumpkin Snickerdoodle stuffed Biscoff Cookies:
Biscoff Filling
Line a tray with parchment paper.
Using a teaspoon, scoop out a rounded teaspoon of Biscoff and leave it on the tray. Scoop out 7 balls.
Place the tray in the freezer and allow them to freeze.
Pumpkin Snickerdoodle:
In a stand mixer using the paddle attachment cream the butter and both sugars until light and fluffy
Add in the egg, and vanilla extract and continue to mix until just combined.
Next, add in the flour, baking soda, cream of tartar, salt, and pumpkin spice and mix until it forms a dough. The dough should resemble a Play-Doh-like texture.
Cover the dough and set to the side.
Assemble:
With a large measuring scoop or if you don’t have one you can measure them with 1/4 measuring cup. You should get 7 large balls.
Using 3 strings at a time place them crisscrossed from each other. Place the rolled-out ball in the middle of the dough and then lightly tie it to the top of the cookie. This will create 6 sections. If desired, you can do 4 strings and get 8 sections.
Slightly push down the tied strings at the top to create a pumpkin shape.
Mix the pumpkin spice and sugar in a medium-sized bowl and then roll the dough into it making sure to coat it all around.
Repeat this process until finished.
Once finished place the ready-to-bake cookie dough in the freezer for 30 minutes.
Bake them at 350 for 9 minutes. The tops will not be golden brown and will look unbaked. Pull them out and allow them to cool for 20 minutes.
When the cookies have cooled cut the strings off and pull them off gently one by one. Push a chocolate chip into the center of the cookie to resemble the stem.
The cookies are best served warm but still taste delicious cold too.Snickerdoodle Tips:
- Biscoff: Make sure the balls are frozen, this will help and prevent the Biscoff from going everywhere when rolling and closing up the dough.
- String: Use Kitchen twine or any food safe string. DO NOT USE twine or regular string you have laying around your house.
- Freezing: Freeze the ready to bake balls in the freezer for 30 minutes to prevent spreading.
Pumpkin Snickerdoodle FAQS:
- Different Variations: Nutella, Caramel, Cream cheese! The possibilities are endless.
- Do I have to stuff the cookies? No, you don’t. If you choose not to the pumpkins won’t spread as much and will retain its shape more. They will still be delicious!
- How can I prepare this in advance? You can prepare this as far as before the baking process and freeze them or you can make the dough and freeze it.
- Can I skip out on the cream of tartar? Cream of tartar plays a big role in what a snickerdoodle is. It creates tang, provides chewiness and allows the cookies to puff more. For more information about cream of tartar read this article. What is Cream of Tartar?
For More Fall Baked Goods Check out these:
- No Bake Apple Cheesecake Bars with Biscoff Crust
- Way Better than Apple Pie, Cinnamon Apple Cookies
- Cinnamon Apple Upside Down Cake
- The Best Pumpkin Chocolate Chip Cheesecake Bars
- The Most Wonderful Pumpkin Cake Recipe
Pumpkin Snickerdoodle with Biscoff Filling
Ingredients
- 4 oz butter softened, room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 cup flour
- 1/4 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp pumpkin spice
Pumpkin spice sugar coating
- 1/3 cup sugar
- 1 tsp pumpkin spice
Instructions
Biscoff Filling
- Line a tray with parchment paper.
- Using a teaspoon, scoop out a rounded teaspoon of biscoff and leave on the tray. Scoop out 7 balls.
- Place the tray in the freezer and allow them to freeze.
Pumpkin Snickerdoodle:
- In a stand mixer using the paddle cream the butter and both sugars until light and fluffy
- Add in the egg and vanilla extract and continue to mix until just combined.
- Next, add in the flour, baking soda, cream of tartar, salt, and pumpkin spice and mix until it forms a dough. The dough should resemble a play-doh like texture.
- Cover the dough and set to the side.
Assemble:
- With a large measuring scoop or if you don't have one you can measure them with 1/4 cup. You should get 7 large balls.
- Roll the balls and then flatten them with your hands. The cookies just need to be flattened enough to be able to fit the Biscoff ball in and be covered. (see diagram above for details)
- Smooth out the sides by roll them again.
- Cut 21 8-inch strings out of kitchen twine.
- Using 3 strings at a time place them crisscrossed from each other. Place the rolled-out ball in the middle of the dough and lightly tie it to the top of the cookie. This will create 6 sections. If desired, you can do 4 strings and get 8 sections. (see diagram above for details)
- Slightly push down the tied strings at the top to create a pumpkin shape.
- Mix the pumpkin spice and sugar in a medium-sized bowl and then roll the dough into it making sure to coat it all around.
- Repeat this process until finished.
- Once finished place the ready-to-bake cookie dough in the freezer for 30 minutes.
- Bake them at 350 for 9 minutes. The tops will not be golden brown and will look unbaked. Pull them out and allow them to cool for 20 minutes.
- When the cookies have cooled cut the strings off and pull them off gently one by one. Push a chocolate chip into the center of the cookie to resemble the stem.
- The cookies are best served warm but still taste delicious cold too.
- Enjoy!
Notes
Recently in my kitchen Recipes
