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!

Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy

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Pumpkin Snickerdoodles

4.7 from 42 votes

Easy and Irresistible pumpkin Snickerdoodles

Servings: 36 cookies
Prep Time 25 minutes
Cook Time 26 minutes
Total Time 1 hour 36 minutes

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.
Course: Dessert
Cuisine: American
Keyword: pumpkin cookies, pumpkin snickerdoodle
Calories: 136 kcal
Author: Jaclyn
Pumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking ClassyPumpkin Snickerdoodles | Cooking Classy
Pumpkin Snickerdoodles | Cooking Classy

236 comments

  • Lorie Swearingen: Wonderful recipe. Consistency is perfect. They stay soft and chewy when cool. I didn’t use parchment paper, just my shiny stainless steel cookie sheets, and they came off just fine. Definitely a keeper. June 10, 2019 at 6:31pm Reply

  • linda ferguson: um um good January 2, 2019 at 8:19pm Reply

  • Alicia: These cookies are a hit every time! Everyone loves how soft and delicious that are. I have been asked if they can buy them from me!! December 23, 2018 at 8:57am Reply

  • Lynnette: Need high altitude tip! I usually make these where I live in Dallas and they come out perfect every time and I get asked to bring them to potlucks, etc. I made them tonight at my sister’s in Denver, not thinking about the altitude, and they came out thick and cake-like. Very disappointing since I was telling my nephews how good they are but they’re not at all like they are at home. Do you think it was the altitude and if so, how can I adjust it next time? Thanks! December 9, 2018 at 12:53am Reply

  • Kate: My 8 year-old tried this recipe for a small-group Thanksgiving dinner, and it turned out GREAT! Not dry, or too underdone…just right. And so easy for her, too! We will definitely save this recipe for next fall. November 18, 2018 at 1:03pm Reply

  • Kyle Kesatie: Yum! This combines two delicious things– pumpkin and snickerdoodles. These cookies came out really good. I did have to double the cinnamon sugar mixture, though; I ran out halfway through November 16, 2018 at 5:03pm Reply

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