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–+ servings
Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Mix pumpkin in to this classic cookie recipe to get Pumpkin Snickerdoodles, a sweet cookie just bursting with fall flavor!
Servings: 30 cookies
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 56 minutes

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1/2 cup pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 3 cups all-purpose flour

Coating:

  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Instructions

  • Heat the oven to 350 degrees. Beat the sugar and the softened butter together in a large mixing bowl or stand mixer. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin. Set aside.
  • Sift together the dry ingredients in a separate bowl. This will eliminate lumps in your cookies. Gradually add the dry ingredients to the wet mixture, mixing until blended.
    Pumpkin Snickerdoodles
  • Stir together the 1/3 cup sugar and cinnamon in a small bowl and set it aside. Using a scoop, roll the dough into one inch balls and then roll each ball in the cinnamon sugar mixture. Place them on a cookie sheet about 2 inches apart.
    Pumpkin Snickerdoodles
  • Bake the cookies at 350 degrees for 12 minutes. For larger cookies, bake them longer. Allow them to cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely. Recipe makes 30 cookies. Store cookies in an airtight container.
    Pumpkin Snickerdoodles

Equipment

  • 1 stand or hand mixer
  • 1 large baking sheet

Notes

Can I frost Pumpkin Snickerdoodles?
These Pumpkin Snickerdoodles are yummy as is, but if you really want to push this cookie over the top you can add a swirl of frosting to each one. This makes them especially sweet...and oh, so delicious! Use cream cheese frosting for the best combination of flavors.
And why stop there? You can also use frosting between two cookies sandwiched together, essentially making a Pumpkin Snickerdoodle Whoopie Pie! Wrap them individually and refrigerate for a sweet grab-n-go snack for hungry kids and busy adults. This is truly one of fall's best cookie recipes!

Nutrition

Calories: 154kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 82mgPotassium: 49mgFiber: 0.5gSugar: 13gVitamin A: 370IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg