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4.89 from 9 votes

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are soft and fluffy cookies made with both pumpkin puree and pumpkin pie spice for a delightful cookie for Fall.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodles
Servings: 50 cookies
Calories: 97kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cookies

  • 1 cup (2 sticks, 226g) unsalted butter, room temperature
  • cups (300g) granulated sugar
  • 1 large egg, room temperature
  • ¾ cup (180g) pumpkin puree, excess liquid squeezed out (leaving approximately ⅓ cup puree)
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice

Cinnamon Sugar

  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon

Instructions

Snickerdoodle Cookie Dough

  • Preheat oven to 375°F. Line three cookie sheets with parchment paper or Silpat.
  • In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).
  • Add in the egg, drained pumpkin puree, and vanilla. Mix until fully incorporated.
  • With the mixer on low, add the flour, cream of tartar, soda, salt, and pumpkin pie spice.
  • Using a 1-tablespoon scoop, scoop out rounded balls and place them close together on one of the cookie sheets.

Cinnamon Sugar

  • Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

Assembly

  • Roll balls of dough in the mixture. Place each ball of dough about 2 inches apart on the parchment-lined baking sheets.
  • Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

Nutrition

Calories: 97kcal