0 from 39 votes
Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are our new favorite fall treat! They're delicious cookies infused with real pumpkin and our favorite fall spices then rolled in a cinnamon-sugar mixture then baked until warm and fluffy.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 22 mins
Servings: 36 cookies
Calories: 66 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup butter softened (1 stick)
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice or cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling the cookie dough in
- ¼ cup white sugar
- 2 teaspoons cinnamon or pumpkin pie spice
Instructions
Make the cookie dough:
- In a large mixing bowl, add the butter, brown sugar and white sugar. Beat together until fluffy on medium speed using an electric mixer.
- Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.
- In a separate medium bowl, add the flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.
- Gradually add the flour mixture to the pumpkin mixture in batches of ½ cup at a time, blending and scraping down the sides of the bowl between adding.
Cup of Yum
Chill the dough:
- Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.
Bake the cookies:
- Preheat the oven 350° F and line a baking sheet with parchment paper.
- In a small bowl, add the sugar and pumpkin pie spice and mix together.
- With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.
- Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.
- Bake for 11-12 minutes.
- Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
Notes
- Use gluten free one-to-one flour or oat flour for gluten free version.
- Easily make homemade pumpkin spice.
Nutrition Information
Serving
1cookie
Calories
66kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
53mg
(2%)
Potassium
30mg
(1%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
432IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 66
% Daily Value*
| Serving | 1cookie | |
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.