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Stack of pumpkin snickerdoodles recipe with a bite taken out of the top cookie. Glass of milk on one side and cinnamon sticks on the other side.

Pumpkin Snickerdoodles

This Pumpkin Snickerdoodles Recipe take everything you love in a snickerdoodle takes it to the next level by adding a pumpkin pie taste to it!

Course Dessert
Cuisine American
Keyword fall cookies, fall dessert, pumpkin, pumpkin cookie, pumpkin snickerdoodle
Prep Time 15 minutes
Cook Time 12 minutes
Freezer Time 30 minutes
Total Time 27 minutes
Servings 4 dozen
Author Sarah Averett

Ingredients

Cookies:

  • 1 cup butter softened {I use salted}
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup unsweetened pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 & 3/4 cup all-purpose flour
  • 1 & 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

Sugar Coating:

  • 1/2 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. allspice

Instructions

  1. In a large bowl, cream together the butter and the sugars until light and fluffy.

  2. Beat in the pumpkin and combine well.

  3. Add the egg and vanilla extract and mix well.

  4. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.

  5. Add the dry ingredients to the wet ingredients and mix well.

  6. Wrap the dough in plastic wrap, flattening to about 2-3 inches thick, and place in the freezer for 30 minutes or the refrigerator for 1 hour.

  7. Preheat the oven to 350ºF.

  8. In a small bowl, mix all of ingredients for the sugar coating together.

  9. Roll the dough into 1 & 1/2 inch balls, roll them in the sugar mixture, and then place them on a cookie sheet lined with parchment paper or a baking mat.

  10. At this point, you can flatten the dough with the bottom of a cup, but I prefer mine to be thick and fluffy.
  11. Bake for 11-13 minutes.