You’ll love these soft and chewy pumpkin snickerdoodles!
Pumpkin snickerdoodle cookies are soft and chewy, with warm spices and rolled in sparkly cinnamon sugar. They are the perfect cookies for fall!
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Snickerdoodles are a time-honored tradition in our family, and for good reason. Because, let’s be honest…old-fashioned snickerdoodles are a classic cookie that satisfies everyone!
But in our family, pumpkin snickerdoodles reign supreme as the all-time-favorite fall cookie.
These delicious cookies are soft and chewy, as all good cookies should be, with depth of flavor from pumpkin puree and warm spices.
Plus, they’re just so pretty–with a faint orange tint and the sparkly cinnamon sugar on top, these bite-size morsels check all the boxes!
Pumpkin spice snickerdoodles recipe
This easy recipe uses items you are likely to already have in your pantry this time of year, which makes it a cinch to whip up a batch of cookies anytime the urge hits. 🙂
I admit that I’m not a huge fan of pumpkin pie, but pumpkin snickerdoodles are a fall dessert I can totally get behind!
More Pumpkin Recipes You’ll Love:
- Old-Fashioned Pumpkin Bread
- Pumpkin Pecan Cobbler
- Pumpkin Whoopie Pies
- Easy Pumpkin Chocolate Chip Cookies
- Pumpkin Donut Holes
- Pumpkin Cheesecake Muffins
- Pumpkin Spice Cupcakes
- Pumpkin Bundt Cake
How to Make Pumpkin Snickerdoodles
It’s really easy to make these cookies.
Ingredients You’ll Need:
- All-purpose flour
- Cream of tartar
- Salt
- Baking soda
- Cinnamon
- Nutmeg
- Ground cloves
- Allspice
- Unsalted butter
- Light brown sugar
- White sugar
- Pumpkin puree
- Vanilla extract
How to Make It:
(Full printable recipe is available below)
Cream butter and sugars. First, you’ll use a stand mixer to cream together the butter and sugars. Add in the pumpkin puree and vanilla, mixing until well-combined.
Combine the dry ingredients. Next, you’ll whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.
Mix the dough. With the mixer on low speed, gradually add the flour mixture to the butter mixture, combining just until a soft dough forms.
Roll and bake. Scoop out the batter by the tablespoonful, rolling into a ball. Roll the ball in a mixture of cinnamon sugar, and repeat with the remainder of the dough. Bake until the edges start to turn golden brown.
Notes and Adaptations:
- Cream of tartar is a classic snickerdoodle ingredient that gives them a hint of tang and helps activate the baking soda. If you don’t have any cream of tartar on hand, you can eliminate both the cream of tartar AND baking soda (leave both out) and instead add in 1 1/2 tsp baking powder. The taste will be slightly different, but they’ll still be delicious! I do this with my snickerdoodles without cream of tartar.
Recommended Equipment:
Easy Pumpkin Snickerdoodle Cookies
These easy pumpkin snickerdoodle cookies combine sugar and spice to create a tender, delicious cookie for fall!
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1/2 cup white sugar
- 6 Tbsp pumpkin puree
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp allspice
- For Rolling Cookies In:
- 1/2 cup white sugar + 1 tsp cinnamon
Instructions
- Preheat oven to 325F and line a baking sheet with a silicone mat or parchment paper.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar.
- Add in the pumpkin puree and vanilla extract, mixing until combined.
- In a separate mixing bowl, whisk together flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture, stirring just until incorporated and a soft dough forms.
- Use a tablespoon to scoop out the dough, rolling into a ball. Roll each ball into the cinnamon sugar mixture, coating well.
- Transfer the ball of dough to the prepared baking sheet and repeat with remaining dough (I can usually fit 12 dough balls on a cookie sheet at a time).
- Bake in the preheated oven for 9-11 minutes, or until the edges are just starting to turn golden brown.
- Remove from oven and cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
Notes
- If you prefer a flat cookie, you can use the bottom of a glass to flatten the rolled balls of cookie batter prior to baking.
- Cream of tartar is a classic snickerdoodle ingredient that gives them a hint of tang and helps activate baking soda. If you don't have any on hand, you can eliminate both the cream of tartar AND baking soda (leave both out) and instead add in 1 1/2 tsp baking powder. The taste will be slightly different, but they'll still be delicious!
Adapted from Pumpkin Snickerdoodles
Nutrition Information:
Yield:
40Serving Size:
1 cookieAmount Per Serving: Calories: 114
