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stack of pumpkin snickerdoodles on a white plate with white pumpkins behind them

Pumpkin Snickerdoodles

These are the perfect light and fluffy pumpkin snickerdoodles for Fall. The cookies are slightly crisp from the cinnamon and sugar coating while the inside has a soft, airy texture. Not only do kids love these pumpkin snickerdoodles, but the adults do too!

Course Dessert
Cuisine American
Keyword pumpkin snickerdoodles
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 37 cookies
Author Amanda Rettke

Ingredients

Cookies

  • 1 cup (2 sticks or 226g) butter, room temperature
  • 3/4 cup (150g) dark brown sugar, packed
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups (312.5g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Cinnamon Sugar

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

  2. In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed until creamed.
  3. Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.
  4. In a separate bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Add this, 1/2 cup at a time, to the butter and sugar mixture, beating on low until most of the flour mixture is worked in. Turn the hand mixer to medium and beat the rest of the flour mixture into the cookie dough.

  5. In a shallow bowl, add in the cinnamon and sugar. Stir to combine.
  6. Using a 1 1/2 tablespoon cookie scoop, drop the scoops of dough into the cinnamon-sugar mixture. Roll the cookie dough until it's completely coated in cinnamon and sugar.

  7. Place onto the prepared cookie sheet 2 inches apart.
  8. Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.