The Best Pumpkin Snickerdoodle Cookie Recipe

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There’s nothing more fall than a big batch of Pumpkin Snickerdoodle Cookie recipe. So tasty and all the house smells…ah-mazing.

And while I do love a good chocolate chip cookie, having a soft and chewy pumpkin-flavored cookie is a real fall treat. This pumpkin cookie is seriously one of the best pumpkin recipes I’ve ever made. Just imagine it with a little cream cheese frosting. Now I’m ready to make another batch. Oooh…

If you love pumpkin spice recipes as much as I do, you’ve come to the right place!! 

Pumpkin Snickerdoodle Cookies Recipe

Ingredients You Need To Make Pumpkin Snickerdoodle Cookies

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter at room temp
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

How to Make Pumpkin Snickerdoodle Cookies

Whisk together the flour, cornstarch, baking soda, pumpkin pie spice, baking powder, cream of tartar, salt, and cinnamon in a large bowl.

In a medium bowl, cream together the butter, sugar and brown sugar.

Add the egg, pumpkin puree and vanilla extract and mix until combined.

Add the dry ingredients to the wet in 1/3 increments, mixing until combined.

Scrape down sides of bowl and combine.

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Cover bowl with plastic wrap and place in the refrigerator to chill for a minimum of 1 hour.

Preheat your oven to 350 degrees and line a baking sheet in parchment paper.

Whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon in a small bowl. Set aside.

Scoop chilled dough into balls with a small ice cream scoop or cookie scoop and roll into a neat ball. Chilling the dough is really important. It helps to solidify the fats for a better baked cookie. The longer the cookie stays solid the less it will spread out on the pan when baking. Now you know why sometimes your cookies might look different when you bake them. 

Roll each ball to evenly coat them in cinnamon sugar mixture.

Place the coated cookie balls on the parchment paper lined baking sheet, spaced about 2 inches apart. I love using parchment paper– makes cleanup so easy and it really does a great job of keeping the cookies from sticking. 

Place in the oven and bake for 12 – 14 minutes.

Allow to cool on wire racks.

Enjoy!

How Long do Pumpkin Snickerdoodle Cookies Last?

These cookies should last 5-10 days on the counter. If you wanted to put them in the refrigerator, they could last for up to 25 days. But, why bother? They’re so good, you’re going to want to eat them all RIGHT AWAY.

Can You Double this Pumpkin Cookie Recipe?

Absolutely! There’s nothing you can’t double, really. This makes a particularly good recipe for a large party or crowd because cookies are already in a “single serving” and don’t have to be cut. But, if you do choose to double the recipe, just be careful when you’re baking the cookies. If you decide to bake more than one pan of cookies at a time, they can bake unevenly. So, just be aware of that and turn the pans midway through baking.

Simple enough.


How to Make a Cream Cheese Frosting for Cookies?

This is just something I thought about while I was typing, but to make a yummy cream cheese frosting for these snicker doodle cookies, you could cream together 4 tablespoons cream cheese, 1/2 cup powdered sugar and 1 tablespoon of milk.

That will be so divine!

What Does a Snickerdoodle Cookie Taste Like

Snickerdoodle cookies always have a cinnamon sugar taste to them. They are also known for being a soft cookie. So these, are pumpkin with cinnamon flavor and break easily. They are perfect for fall and a great spin on the traditional cookie. 

How are Snickerdoodle Cookies Different Than Sugar Cookies

Snickerdoodles use cream of tartar and are rolled in cinnamon sugar before baking them. That is the biggest difference in these cookies and traditional sugar cookies. 

Fall Dessert Recipes

If you love this recipe and want the printable version of it, grab our 30 Sweet Treats and Desserts for Fall. It comes with thirty recipes total, that can all be downloaded instantly. Apple, pumpkin and more! 

 

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Yield: 18
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

There's nothing more fall than a big batch of Pumpkin Snickerdoodle Cookies. So tasty and all the house smells...ah-mazing.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter , room temp
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. Whisk together the flour, cornstarch, baking soda, pumpkin pie spice, baking powder, cream of tartar, salt, and cinnamon in a large bowl.
  2. Using your stand mixer, cream together the butter, sugar and brown sugar.
  3. Add the egg, pumpkin puree and vanilla extract and mix until combined.
  4. Add the dry ingredients to the wet in 1/3 increments, mixing until combined.
  5. Scrape down sides of bowl and combine.
  6. Cover bowl with plastic wrap and place in the refrigerator to chill for a minimum of 1 hour.
  7. Preheat your oven to 350 degrees and line a baking sheet in parchment paper.
  8. Whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon in a small bowl. Set aside.
  9. Scoop chilled dough into balls with a small ice cream scoop or cookie scoop and roll into a neat ball.
  10. Roll each ball to evenly coat them in cinnamon sugar mixture.
  11. Place the coated cookie balls on the parchment paper lined baking sheet, spaced about 2inches apart.
  12. Place in the oven and bake for 12 - 14 minutes.
  13. Allow to cool.
  14. Enjoy!
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 157mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 3g

2 Comments

  1. awesome, I have everything to make these!!! I just puree’d a pumpkin last week. Thanks for sharing the recipe with us at #OMHGWW!

  2. Congratulations, your post is featured on Full Plate Thursday452 this week! Thanks so much for sharing with us and hope you will come back real soon!
    Miz Helen

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