Pumpkin Snickerdoodles loaded with pumpkin flavor and spices! These soft and chewy cookies are always a favorite.
The best kind of snickerdoodle is chewy with a cinnamon-sugar coating. And the best kind of pumpkin cookie tastes like a pumpkin snickerdoodle. So, there’s no skimping on flavor in these pumpkin snickerdoodles—you know exactly what it is after the first bite!
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Who doesn’t like pumpkin cookies? Whether you’re more of a pumpkin purist or pumpkin snickerdoodle cookie fanatic, we’ve got the pumpkin and snickerdoodle recipe for you.
This recipe has the flavor of an autumn morning, with plenty of spices and crispy edges. Even better, no rolling or cutting is required. Just scoop, bake, and enjoy.
What is a Snickerdoodle
Snickerdoodles have a special ingredient that gives them their distinctive flavor and amazingly soft and chewy texture: cream of tartar! It’s a must for making the best snickerdoodles.
A snickerdoodle should never be crispy or crunchy. Soft and chewy is the goal! Also, they are always rolled in cinnamon sugar, and you can roll them twice to ensure the dough is completely coated.
pumpkin snickerdoodles
Next up, add pumpkin! Not pumpkin flavor, but pumpkin purée.
What is pumpkin purée? It’s a pumpkin cooked down into a thick puree or paste, then combined with pie spices. Don’t confuse it with pumpkin pie filling – they are two different things! So be sure to check the label and buy pure pumpkin purée.
The only thing better than a classic Snickerdoodle is these pumpkin Snickerdoodles. They’re lovely all year long, especially during the fall when you want cookies with warm spices and lots of pumpkin flavor.
Sandra’s Tips
We love these pumpkin snickerdoodles at our house, and you will, too, once you try them. They’re soft, chewy, and spiced with all the fall flavors—delicious.
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Pumpkin Snickerdoodles
Ingredients
Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter softened
- 1/2 cup canned pumpkin
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Sugar Cookies
- Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
- Make cinnamon sugar by mixing 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
- Using a cookie scoop, form dough into balls. Roll each ball into the cinnamon sugar and place on parchment lined baking sheet.
- Bake 10 to 12 minutes, until tops are cracked. Cool the cookies on a wire rack.
Notes
This sounds like a wonderful combination of flavors, thank you for sharing!
Ooh such a great flavor, it’s perfect for me!
I want a least a dozen of these Pumpkin Snickerdoodles soon!
I love snickerdoodle cookies! I can’t wait to try these! They sound amazing!
These would not last long at our house! SO YUMMY!
I cannot wait to make these. I think it’s so smart to pair pumpkin with a snickerdoodle recipe. They’re both such classic flavors.
The addition of pumpkin makes these snickerdoodle irresistible! Deliciousness!