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–+ servings
A stack of five pumpkin snickerdoodles sits on a wooden tray, with one cookie leaning against the stack.
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5 from 2 votes

Pumpkin Snickerdoodles

Pumpkin spiced cinnamon snickerdoodle cookies are a fun way to enjoy a classic cookie with a fall twist.
Prep Time10 minutes
Cook Time11 minutes
Additional Time4 hours
Total Time4 hours 21 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodles
Servings: 36 cookies
Calories: 66kcal

Ingredients

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt

For Rolling the Cookies:

  • ¼ cup white sugar
  • 2 tsp pumpkin pie spice

Instructions

  • In a large bowl, using an electric mixer or stand mixer cream together butter, ½ cup brown sugar and ¼ cup white sugar until well mixed.
    ½ cup butter, ½ cup brown sugar, ¼ cup white sugar
  • Add in pumpkin and vanilla, continue mixing until well blended.
    1/3 cup pumpkin puree, 1 tsp vanilla extract
  • In a separate bowl whisk together flour, 1 ½ tsp pumpkin spice, cream of tartar, baking soda and salt.
    1 ½ cup all-purpose flour, 1 ½ tsp pumpkin pie spice, 1 tsp cream of tartar, ½ tsp baking soda, ¼ tsp salt
  • Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.
  • Cover the bowl and refrigerate for at least 4 hours.
  • Preheat the oven to 350 and line your cookie sheet with parchment paper.
    ¼ cup white sugar, 2 tsp pumpkin pie spice
  • Stir together the ¼ cup sugar and 2 tsp pumpkin spice in a small bowl or shallow dish
  • Scoop dough out 1 tbsp at a time and roll into a ball. Place ball in the sugar and pumpkin spice mixture and roll around to cover. Place on your prepared baking sheet.
  • Continue rolling the dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.
  • Bake for 11-13 minutes or until the top begins to crack.
  • Allow to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 432IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg