Pumpkin snickerdoodles are the best variation from traditional snickerdoodles! You’ll find that this cookie recipe gives you delicious and chewy snickerdoodles with pumpkin spice flavor to celebrate the fall season!
These delicious cookies are inspired by all of my favorite fall recipes like these Delicious + Festive Fall Brownie Cupcakes and even this Delicious Pumpkin Crisp – Perfect for Fall! These cookies pair well with this amazing Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat)!
What makes these Pumpkin Snickerdoodles a MUST?!
- A fan of all things fall? This is the PERFECT cookie for someone who loves the classic snickerdoodle but also wants a taste of pumpkin!
- This recipe takes the classic and delicious homemade snickerdoodle cookie and adds a taste of all all with a soft texture and delicious pumpkin flavor!
- It is EASY! You most likely have these ingredients already in your pantry!
Ingredients Needed:
- unsalted butter, softened
- sugar
- brown sugar, lightly packed
- pumpkin puree
- egg yolks
- vanilla
- pumpkin pie spice
- baking soda
- cream of tartar
- salt
- flour
- sugar
- cinnamon
Can I Make Any Substitutions?
Absolutely! There are a few substitutions you can make in this recipe:
To make these cookies vegan, simply swap out the butter for vegan butter!
If you want to go all in with pumpkin flavor, swap the cinnamon out for pumpkin pie spice so that you get double the pumpkin flavor in these cookies!
How Do I Make Pumpkin Snickerdoodles?
- Preheat the oven to 350 degrees. Prep cookie sheets by lining with parchment or spraying with non-stick spray, set aside.
- In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream until smooth.
- Add in the pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar and salt. Combine well.
- Mix in the flour – scraping the sides and mixing again. Dough will be sticky.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Scoop out dough about the size of a golf ball and roll in the cinnamon/sugar mixture.
- Place on a cookie sheet, leaving plenty of space to spread.
- Bake in the preheated oven for 10-12 minutes or until edges are set and slightly browned. The center should still be puffy but will settle once cooled. If you overbake the cookies, they will not have this soft, chewy center.
- Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on a wire rack. Enjoy!
Photo Instructions for making Pumpkin Snickerdoodles
In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream until smooth.
Add in the pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar and salt. Combine well.
Mix in the flour – scraping the sides and mixing again. Dough will be sticky.
In a small bowl, combine the sugar and cinnamon for rolling.
Scoop out dough about the size of a golf ball and roll in the cinnamon/sugar mixture.
Place on a cookie sheet, leaving plenty of space to spread.
Bake in the preheated oven for 10-12 minutes or until edges are set and slightly browned. The center should still be puffy but will settle once cooled. If you overbake the cookies, they will not have this soft, chewy center.
Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on a wire rack. Enjoy!
Storage Tips
After the cookies have cooled completely, know that these cookies can be stored in an airtight container for up to 3 days or frozen for 3 months.
Pumpkin Snickerdoodles
Unleash your inner baker and experience the magic of these heavenly delights. With our easy-to-follow recipe, you'll be able to create a batch of Pumpkin Snickerdoodles that will have everyone asking for more. Don't miss out on this incredible autumn indulgence. Fall in love with the enchanting flavors of our Pumpkin Snickerdoodle Recipe today!
Ingredients
- 1 c unsalted butter, softened
- ½ c sugar
- ¾ c brown sugar, lightly packed
- ½ c pumpkin puree
- 2 egg yolks
- 2 t vanilla
- 1 ½ t pumpkin pie spice
- 1 t baking soda
- 1 ½ t cream of tartar
- 1 t salt
- 2 c flour
- ⅓ c sugar for rolling
- 1 t cinnamon for rolling
Instructions
- Preheat the oven to 350 degrees. Prep cookie sheets by lining with parchment or spraying with non-stick spray, set aside.
- In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream until smooth.
- Add in the pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar and salt. Combine well.
- Mix in the flour - scraping the sides and mixing again. Dough will be sticky.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Scoop out dough about the size of a golf ball and roll in the cinnamon/sugar mixture.
- Place on a cookie sheet, leaving plenty of space to spread.
- Bake in the preheated oven for 10-12 minutes or until edges are set and slightly browned. The center should still be puffy but will settle once cooled. If you overbake the cookies, they will not have this soft, chewy center.
- Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on a wire rack. Enjoy!
Notes
Storage: Cookies can be stored in an airtight container for up to 3 days or frozen for 3 months.
Swaps: Swap out butter for Vegan buter to make these cookies Vegan! You can also use Pumpkin Pie Spice instead of cinnamon for rolling!
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Nutrition Information:
Yield:
27Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 136mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 1g
This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.