Pumpkin Snickerdoodle Cookies are the perfect Fall recipe with it’s warm, cinnamon-y, pumpkin spice-sugar coating on the outside and pumpkin flavor on the inside. Enjoy these pillow-y, soft cookies with a mug of tea or coffee. Check out the video below!

Pumpkin Snickerdoodle Cookies

Hi Everyone, I have some delicious Fall-inspired cookies for you: Pumpkin Snickerdoodle Cookies. My husband and daughter LOVE these cookies, not to mention myself. It’s also a great way to use up pumpkin puree if you have an unfinished can of pumpkin puree left from another recipe.

If you need a recipe for Pumpkin Spice Mix, check out How To Make Pumpkin Spice Mix here on LLS and to see all the pumpkin-related recipe and posts on LLS, visit here.

Disclosure:  Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you.  I only recommend brands and products that I 100% like and enjoy using.  Thank you in advance for your support!  

Ingredients for Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookie Batter:

• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated white sugar
• 1 3/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp pumpkin spice mix, How To Make Pumpkin Spice Mix
• 1 large egg
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract

Pumpkin Spice-Sugar Mixture For Rolling Dough Balls In

• 3 tbsp granulated white sugar
• 1 1/2 tsp pumpkin spice mix, How To Make Pumpkin Spice Mix

Helpful Kitchen Tools for Pumpkin Snickerdoodle Cookies

• • mixing bowls

• • measuring spoons and cups
  • handheld electric mixer

• • rimmed baking sheet

• • silicone baking mat or parchment paper

• • medium cookie scoop – this is the one that I have and use for many of my cookie recipes:

• cooling racks

Recipe Attribution

Pumpkin Snickerdoodle Cookies

Yield: 36 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Pumpkin Snickerdoodle Cookies are the perfect Fall recipe with it's warm, cinnamon-y, pumpkin spice-sugar coating on the outside and pumpkin flavor on the inside. Enjoy these pillow-y, soft cookies with a mug of tea or coffee.

Print

Ingredients

Pumpkin Snickerdoodle Cookie Batter

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated white sugar
• 1 3/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp pumpkin spice mix, search LLS for "How To Make Pumpkin Spice Mix"
• 1 large egg
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract

Pumpkin Spice-Sugar Mixture For Rolling Dough Balls In

• 3 tbsp granulated white sugar
• 1 1/2 tsp pumpkin spice mix, search LLS for "How To Make Pumpkin Spice Mix"

Instructions

1. In a large mixing bowl, beat the unsalted butter, 1 cup sugar, baking soda and cream of tartar, 1/4 tsp. pumpkin spice mix, scraping down the sides of the bowl, as needed. Add egg, pumpkin puree and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1/2 hour or less, until it's easier to handle. While the dough is chilling, combine the 3 tablespoons of sugar and 1 1/2 tsp. pumpkin spice mix in a small bowl.
2. Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it's too hard. Form 1 inch balls using a medium cookie scoop, roll in pumpkin spice-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased, silicone baking mat lined or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!

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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)

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Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 74 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 12mg Carbohydrates: 12g Fiber: 0g Sugar: 7g Protein: 1g

Please note that the Calculated Nutrition is an estimate at best.

 

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom.She lives in NJ with her husband, two kids under 5 and dog. She loves design, being creative and spending time with family and friends.She enjoys and shares baking, vegan, traditional & family recipes as well as DIY, lifestyle, organization and design ideas.

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