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Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodles contain everything you love about a snickerdoodle but with a fall twist. The perfect soft and chewy pumpkin cookie that’s coated in plenty of cinnamon sugar then baked to perfection. 

Prep Time
10 mins
Cook Time
10 mins
chill time
20 mins
Total Time
40 mins
Servings: 18 cookies
Calories: 127 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 tsp cream of tartar
  • ¼ cup light brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree
  • 1 ½ cups all purpose flour
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
Cinnamon Sugar Coating
  • 1 tsp ground cinnamon
  • 2 TBS sugar

Instructions

    Cup of Yum
  1. First, in a large bowl, whisk together flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt. Set dry ingredients aside until later. 
  2. Next, in another large mixing bowl, beat the butter, sugar, and brown sugar together with a hand or stand mixer until smooth and creamy.
  3. Slowly mix in the egg yolk, vanilla, and pumpkin puree until they are fully combined.
  4. Once the wet ingredients are all mixed together, add in the flour mixture to form a sticky dough.
  5. Then cover the dough and chill in the refrigerator for 20 minutes.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. With two tablespoons of dough, form a ball by rolling it in your hands.
  8. Roll the dough into the cinnamon sugar until it is fully coated
  9. Place the dough onto a baking sheet lined with parchment paper. Leave about 1 1/2 inches of space between each ball of dough.
  10. Bake the cookies for 10-13 minutes.
  11. Remove the cookies from the oven and let them cool to your desired temperature.
Cinnamon Sugar
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  1. Make the cinnamon sugar by mixing the granulated sugar and cinnamon until combined.

Notes

  • Place rolled cookies back in the fridge ​while you wait to put them in the oven so they don’t get too soft.
  • Allow cookies to sit on the hot pan ​for five minutes before transferring them to a cooling rack will help the cookies set properly.
  • Store cooked pumpkin snickerdoodles in a an airtight container ​at room temperature for up to five days.
  • Freeze baked pumpkin cookies ​in a freezer-safe container for up to three months.
  • Freeze formed dough balls (that have not been tossed in cinnamon sugar) ​in a freezer-safe container for up to three months. Then when you’re ready to bake, remove from the freezer and allow the cookie dough to come to room temperature. Roll in sugar and bake as directed.
  • Ingredient Notes:
  • Canned pumpkin puree/pure pumpkin or homemade can be used, do not use pumpkin pie filling
  • Light or dark brown sugar can be used, dark will give the cookies a richer flavor
  • Substitute pumpkin pie spice with a 1/4 tsp each of nutmeg, ground cloves, and allspice if necessary. 
  • Cream of tarter can be replaced with two teaspoons of lemon juice if necessary. 

Nutrition Information

Calories 127kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 24mg (8%) Sodium 65mg (3%) Potassium 54mg (2%) Fiber 0.5g (2%) Sugar 10g (20%) Vitamin A 702IU (14%) Vitamin C 0.2mg (0%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 127

% Daily Value*

Calories 127kcal 6%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 24mg 8%
Sodium 65mg 3%
Potassium 54mg 1%
Fiber 0.5g 2%
Sugar 10g 20%
Vitamin A 702IU 14%
Vitamin C 0.2mg 0%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.