Servings
Font
Back
Pumpkin Snickerdoodles
5 from 78 votes

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles combine a soft, thick cookie base made with softened butter and real pumpkin, rolled generously in a cinnamon-sugar mixture. The dough includes a blend of warming spices such as pumpkin pie spice, nutmeg, cloves, and cinnamon, lending a cozy autumn flavor. The shaping technique, where dough balls are made tall rather than flat, helps the cookies maintain their thickness and resist spreading during baking. These cookies offer a soft, chewy texture ideal for seasonal baking and snack times.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 25 servings
Calories: 168 kcal
Course: Dessert
Cuisine: American

Ingredients

cinnamon-sugar mix
  • ¼ cup sugar
  • 1 tablespoon cinnamon
cookie dough
  • 1 cup butter softened
  • ¾ cup sugar
  • ½ cup brown sugar
  • 1 tablespoon vanilla extract
  • ½ cup pumpkin NOT pumpkin pie filling, canned
  • 2 ¾ cup flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves ground

Instructions

    Cup of Yum
  1. In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
  2. Preheat oven to 375 degrees and lightly grease or line a baking sheet.
  3. In a large bowl cream together butter and sugars.
  4. Add vanilla and pumpkin and mix well.
  5. Add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt, nutmeg, and cloves and mix until combined and there are no more streaks of flour.
  6. Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
  7. Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading.
  8. Bake for 8-10 minutes. (I like mine under-cooked a bit for a super soft and chewy texture! They will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  9. Store at room temperature in an airtight container up to 5 days.

Notes

  • Freeze wrapped cookies in an airtight container for up to 1 month.
  • Thaw frozen cookies at room temperature for a few hours before serving for best texture.

Nutrition Information

Calories 168kcal (8%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 201mg (8%) Potassium 68mg (1%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 1089IU (22%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 25 servings

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 2g 10%
Sodium 201mg 8%
Potassium 68mg 1%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 1089IU 22%
Vitamin C 1mg 1%
Calcium 15mg 2%
Iron 1mg 6%

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