Pumpkin Snickerdoodles

10.24.2014

Two of the worlds best cookies in one! Pumpkin cookies meet snickerdoodles and they are out of this world delicious! You are going to want to eat all the cookies. It makes a big batch though, so I suppose you can share.

Pumpkin Snickerdoodles | Cooking Classy

A few months ago I mentioned I had a new favorite fall cookie, these Pumpkin Oat Chocolate Chip Cookies. Well, now I have two favorite fall cookies. I seriously could not resist these! They are soft and chewy and full of all those delicious pumpkin pie spices. And when they are finished off with that light cinnamon sugar coating that gets lightly crispy as they bake to perfection you really will just fall in love.

I made three batches in three days so I could tweak them just how I wanted them to be so I hope you love these as much as I do!

MY LATEST VIDEOS

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy

Print

Pumpkin Snickerdoodles

4.58 from 26 votes

Easy and Irresistible pumpkin Snickerdoodles

Course: Dessert
Cuisine: American
Keyword: pumpkin cookies, pumpkin snickerdoodle
Prep Time: 25 minutes
Cook Time: 26 minutes
Total Time: 1 hour 36 minutes
Servings: 36 cookies
Calories: 136 kcal
Author: Jaclyn

Ingredients

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 + 1/8 tsp salt
  • 1 1/2 tsp ground cinnamon*
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg*
  • 1/4 tsp ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter , softened
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract

For rolling

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined.
  3. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
  4. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands).
  5. Preheat oven to 350 degrees during last 10 minutes of refrigeration.
  6. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  7. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart.
  8. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
  9. *These amounts have been doubled from the original recipe as several commenters said they didn't have enough spice flavor. 

  10. Recipe source: Cooking Classy
Nutrition Facts
Pumpkin Snickerdoodles
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 37mg 2%
Potassium 50mg 1%
Total Carbohydrates 20g 7%
Sugars 11g
Protein 1g 2%
Vitamin A 19.2%
Vitamin C 0.3%
Calcium 1.4%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy
Pumpkin Snickerdoodles | Cooking Classy

205 comments

  • Jan: These were such a big hit with my family today. They were gone so fast. Awesome recipe September 23, 2018 at 6:09pm Reply

  • April: These are good. I added a small chick of cream cheese in the middle of each cookie before baking.delicious September 21, 2018 at 3:22pm Reply

  • Joyce: My cookies didn’t flatten and crinkle. 😥 What’s the possible reason? September 17, 2018 at 12:00pm Reply

    • Jaclyn: It sounds like they just had a bit too much flour. I’d add less next time maybe 1/4 to even 1/2 cup less depending on how mounded they were. Hope that helps! September 17, 2018 at 8:13pm Reply

      • Joyce: Ok thanks. I’ll give it another go. The taste great despite the fact that they aren’t as pretty as they should be. September 18, 2018 at 5:42am Reply

  • JennaK: You should include the chill time in the prep time at the beginning of the recipe. Just to make things more accurate. September 16, 2018 at 2:43pm Reply

    • Jaclyn: Sorry I forgot to include that, thanks for the heads up. I’ve just updated that above. September 17, 2018 at 10:03pm Reply

  • Pattygramma: My cookie dough is chilling and now I question? 🤔Was I supposed to double the * ingredients or did you revise the recipes to include doubling?

    Darn I hope it’s the later since I didn’t double it myself😣 August 7, 2018 at 8:54am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d