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Pumpkin Snickerdoodles

These soft and chewy Pumpkin Snickerdoodle Cookies are made with real pumpkin puree and are flavored with warming spices for a fall treat!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 36
Calories: 66 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

  • ½ cup butter ( 115g) at room temperature
  • ½ cup brown sugar packed (85g)
  • ¼ cup white sugar 50g
  • ⅓ cup pumpkin puree 75g
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour (plain flour) 215g
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For rolling the snickerdoodles
  • ¼ cup white sugar 50g
  • 1 ½ teaspoons ground cinnamon (or Pumpkin Pie Spice)

Instructions

    Cup of Yum
  1. Add the flour, cinnamon, cream of tartar, baking soda and salt to a bowl and whisk to combine well. Set aside.
  2. Add the butter, brown sugar and white sugar to a large mixing bowl and cream together with an electric mixture for 3 minutes or until fluffy.
  3. Add the pumpkin and vanilla and beat to combine.
  4. Add ⅓ of the flour mixture into the wet ingredients and beat on low, scraping down the sides of the bowl regularly with a spatula, until combined. Repeat with next ⅓ of the flour, and then the final ⅓.
  5. Cover the bowl and refrigerate for at least 2 hours (or overnight). This is to make sure the cookies are chewy and don’t spread out too much.
  6. Preheat the oven to 350F/175C. Line cookie sheets with baking parchment paper.
  7. Add the rolling sugar and cinnamon to a shallow bowl and stir to combine.
  8. Using a cookie scoop or a tablespoon, scoop out the dough and roll into a ball. Roll the ball in the cinnamon sugar and place onto the baking sheet 2 inches apart. Repeat with the remaining snickerdoodle cookie dough.
  9. Bake for 12 minutes or until risen, golden and the top starts to crack.
  10. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • When mixing the dry ingredients into the wet, be sure not to overwork the dough. This will result in tough and dry cookies.
  • Chilling the dough is very important as it helps to prevent the cookies from spreading too much while baking.
  • Use room temperature ingredients to ensure everything mixes together evenly.
  • For extra flavor, you can add a teaspoon of pumpkin pie spice to the cookie dough or use it instead of cinnamon in the rolling sugar.
  • Don't overbake the cookies! They may look undercooked but will continue to cook as they cool on the baking sheet.

Nutrition Information

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 0.3g (1%) Sugar 6g (12%) Vitamin A 432IU (9%) Vitamin C 0.1mg (0%) Calcium 6mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 66

% Daily Value*

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 0.3g 1%
Sugar 6g 12%
Vitamin A 432IU 9%
Vitamin C 0.1mg 0%
Calcium 6mg 1%
Iron 0.3mg 2%

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