I have been loving making everything pumpkin this fall and these pumpkin snickerdoodle cookies are no exception. They are soft, pillowy, and almost cake-like. They have the classic snickerdoodle flavor with a little hint of pumpkin. Is it just me, or does everything taste better with a little pumpkin magic in the fall?
These thick, fluffy, cookies are moist, sweet, and spiced with cinnamon and nutmeg. They are everything you could ask for in a cookie form. As these pumpkin snickerdoodle cookies bake in your oven they flood your house with the smell of fall.
Whether you are baking for Halloween, Thanksgiving, or just a cozy afternoon treat, this recipe is a guaranteed crowd-pleaser.
This recipe is easy to whip up. It is perfect for parties or casual get-togethers. These cookies bring a festive twist to a classic treat. If you are as pumpkin-obsessed as I am, these cookies will become a seasonal staple in your house, like they are in mine.
Table of Contents
Why you will love this recipe
- These cookies can be easily made ahead of time for a fall party.
- This recipe is quick and easy to whip together.
- This recipe places a perfect fall twist on a traditional cookie.
Ingredients
For the cookie
- 1 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- 2 teaspoons vanilla
- 2 and 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon salt
For the cinnamon sugar coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
How to make pumpkin snickerdoodle cookies
- Preheat your oven to 375 degrees Fahrenheit.
- Cream together the sugar, room temperature butter, brown sugar, and vanilla until light and fluffy.
- Add in the egg and pumpkin and mix.
- Add in the cream of tartar, baking soda, salt, cinnamon, and mix.
- Add in the flour and mix until combined.
- Refrigerate the dough for 1 hour. This make the dough easier to scoop and roll.
- Mix together the sugar and cinnamon in a small bowl for the cinnamon sugar coating.
- After refrigeration, use a 2 tablespoon cookie scoop to scoop the cookie dough.
- Roll the dough into a ball and then roll it in the cinnamon sugar mixture.
- Set the coated cookie dough balls on a baking sheet 2 inches apart.
- Bake the cookie dough for 12-14 minutes.
- Once baked, transfer the cookies to a wire cooling rack to allow the cookies to cool.
This recipe makes about 30 cookies
How to store pumpkin snickerdoodle cookies
- Pumpkin snickerdoodle cookies can be stored in an airtight container at room temperature for up to 5 days
- Pumpkin snickerdoodle cookies can be frozen and stored in an airtight container in the freezer for 3 months
More delicious pumpkin recipes
Pumpkin Snickerdoodle Cookie Recipe
30
servings30
minutes1
hour14
minutesIngredients
- For the cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
2 teaspoons vanilla
2 and 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons cream of tartar
1 teaspoon salt
- For the cinnamon sugar coating
1/4 cup sugar
1 teaspoon cinnamon
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Cream together the sugar, room temperature butter, brown sugar, and vanilla until light and fluffy.
- Add in the egg and pumpkin and mix.
- Add in the cream of tartar, baking soda, salt, cinnamon, and mix.
- Add in the flour and mix until combined.
- Refrigerate the dough for 1 hour.
- Mix together the sugar and cinnamon in a small bowl for the cinnamon sugar coating.
- After refrigeration, use a 2 tablespoon cookie scoop to scoop the cookie dough.
- Roll the dough into a ball and then roll it in the cinnamon sugar mixture.
- Set the coated cookie dough balls on a baking sheet 2 inches apart.
- Bake the cookie dough for 12-14 minutes.
- Once baked, transfer the cookies to a wire cooling rack to cool completely.
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