Pumpkin Snickerdoodles

With their crinkly tops and a dusting of cinnamon sugar, these chewy pumpkin cookies are sure to become a fall favorite. These soft, and chewy cookies are rolled in cinnamon and sugar before baking to produce a scrumptious crinkly sugar crust.

This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version! :)

Pumpkin Snickerdoodles

This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version!

Yield: 4 dozen

Cook Time: 12 minutes

Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

One Year Ago: Coconut Almond Chip Ice Cream 

91 Responses to “Pumpkin Snickerdoodles”

  1. Pingback: To Pumpkin Snickerdoodles « insatiably

  2. #
    52
    Jenn SilverwoodYoung (@Number1NHKaniac) — March 31, 2012 @ 10:30 am

    These are insanley delicious!!! I’ve made 3 batches this week and between my son, husband and I we’ve chowed every single one of them down so I’m making MORE today! This is far and away my favorite Snickerdoodle recipe!! Thank you :)

  3. #
    53
    Christiana — September 5, 2012 @ 11:06 pm

    Mine turned out way too soft! :-( think my batter was too wet…but I followed the directions!

  4. #
    54
    Chandra — September 20, 2012 @ 2:32 am

    I tried using the pumpkin pie spice (instead of cinnamon) and sugar to roll the dough balls in because someone listed that the cinnamon over powered the pumpkin (I was also out of cinnamon and it turned out great!

    • Christina replied: — September 22nd, 2012 @ 10:08 pm

      So glad to hear you enjoyed the cookies Chandra! I will have to try using the pumpkin pie spice for rolling next time I make these. :)

  5. #
    55
    Katie — September 25, 2012 @ 9:44 am

    Just made these yesterday…WOW! They are AWESOME!!! I would recommend adding a teaspoon of pumpkin pie spice (instead of a 1/2 tsp) to give it a little more umph.
    I served them at a Secret Sisters meeting and everyone wanted the recipe!

    • Christina replied: — September 27th, 2012 @ 10:25 pm

      Yay!! I’m so happy to hear that everyone enjoyed the snickerdoodles Katie! :)

  6. #
    56
    Mary — September 28, 2012 @ 8:08 am

    Absolutely delicious! Two thumbs way up! I’m working on a gluten-free version for a friend and will report back on that. These are so light and fluffy…I was worried they would be too “cakey” but they were like biting into a cloud even the next morning. The perfect hint of pumpkin to jumpstart my Fall! Mmmm.

    • Christina replied: — October 2nd, 2012 @ 9:55 pm

      So happy to hear that you enjoyed the cookies Mary! :)

  7. #
    57
    Karrie — September 30, 2012 @ 10:34 pm

    !Stumbled upon this recipe & SO glad I did… Got rave reviews from everyone that ate them, comments like “These are killer good!” I have to agree… Yummmm

  8. #
    58
    Monica — October 8, 2012 @ 2:54 pm

    Never, EVER did I think you could improve upon a Snickerdoodle. Well, i was wrong! These are easy and OMG YUMMY!!!! Thanks for sharing this recipe. I will be making lots more between now and Thanksgiving.

  9. #
    59
    Eden — October 27, 2012 @ 11:02 am

    Okay, I found these cookies on Pinterest & drooled over the photo for about two weeks before I finally had time to make them.
    These are amazing. Without a doubt the best snickerdoodle I have ever eaten. My husband & daughter both agree.

    I did want to share my baking experience..
    The dough was So easy to throw together & came out nicely. My 5 yr old daughter had so much fun rolling the dough into balls & rolling them into sugar. After her first one, she informed me that it was her job & I was no longer allowed to help, lol.
    I baked the first batch at 400 for 10 minutes, turning halfway through as instructed. But I noticed that the bottoms were slightly blackened, so I baked the second batch for only 8.5 minutes, but had the same result.
    So the third & fourth batches I lowered the heat to 375 & baked for 9 minutes & they were so beautiful I almost cried.

    I want to say the the taste difference between the first two & second two batches is so minor. The first two were only ever-so-slightly dryer than the second two batches. They still tasted so amazing & no one would notice unless they had the two different batches side by side & did a bite by bite comparison like I did, lol.
    I think my oven may just be a little hotter than some. I just wanted to share this in case anyone else has the blackened bottom problem & couldn’t figure out a solution.

    I will be making these cookies for Thanksgiving & more than likely for Christmas too. Thank you so much for posting this recipe! :)

  10. #
    60
    Sheri — October 28, 2012 @ 2:19 pm

    I am making these now for a pumpkin carving party. My butter was too soft as noted by some other posters. I have put my dough in the fridge and will leave it there for about an hour. I’ll let you know how they turn out. very excited about them. My sister is going to try a gluten free version for her household, as i got everyone hungry for these.

  11. #
    61
    kacey — October 30, 2012 @ 10:54 pm

    made these tonight and they’re amazing and easy. i did a half batch and it worked great.

  12. #
    62
    Karina — November 9, 2012 @ 10:51 pm

    Made these earlier today, and they taste absolutely amazing!!! =) I did add some more pumpkin and pumpkin pie spice to them, just to amp up the pumpkin taste ,as that’s one of my favorite flavors. =) They turned out great and I will definitely be making them again in the future!! Thanks so much for this brilliant recipe!!! =)

  13. #
    63
    Lisa — November 21, 2012 @ 8:52 am

    Hi,
    I made the dough for these last night. Like a couple other people mentioned, my dough was really soft and I don’t think I will easily be able to roll it into balls. I left the butter out only while I was mixing the dry ingredients so I don’t think it was too soft, but it’s possible I took too long to mix everything. Maybe it had something to do with my using a hand mixer instead of a stand mixer? Anyway, I am hoping that the refrigerated dough will have solidified a bit when I bake them tonight. If not, what do you suggest doing? Should I add more flour, or will this change the texture of the cookies? thanks!

  14. #
    64
    Jess — December 19, 2012 @ 12:03 pm

    I made these for my boyfriend and roommates and they can’t get enough! They call them clouds because they always come out so perfectly light and fluffy. I’ve made them 3 times since discovering the recipe. I’m trying to think of a way to alter these for Christmas. Maybe chai spice?

  15. #
    65
    Monica — September 18, 2013 @ 11:01 pm

    Oh. Mygod. These are INCREDIBLE. I had to go with 3/4 cup granulated and 1 cup powdered because I was low on the former… I don’t know if that affected the fluff factor, but these were — I mean this — the best cookies I’ve ever made. Perfectly fluffy on the inside, with a heavenly crispness on the outside. Just divine. I’m scared to make them again, lest they somehow not turn out exactly the same. Oh my goodness, just…thank you.

  16. #
    66
    Robin byrd — September 22, 2013 @ 3:35 pm

    I just made these this morning because pumpkin and snickerdoodle sounded excellent together. They turned out perfect. Although I recommend that you put the dough in the fridge before and during to keep firm. They will roll into balls nicely. Do not add more flour, they wont be snickerdoodle-like. Also I rolled in pumpkin pie spice with sugar for a more fall flavor. Ready for the football game with these!

  17. #
    67
    Kari — September 24, 2013 @ 11:23 am

    I must say, the dough for these is so yummy. I had to pop them in the refrigerator for 10-15 minutes to get them to harder as they were way too mushy & sticky to touch. I hope they turn out! Haven’t baked them yet. Will say though, its very tempting to eat raw! :)

  18. #
    68
    Sarah — September 29, 2013 @ 5:29 pm

    These were delicious! Thanks!

  19. #
    69
    Kristen — September 30, 2013 @ 5:13 pm

    i made these yesterday for a pot luck and the kids and adults loved them. They were so good that one of my guy friends had to hug me and shed a fake tear about how these were the best cookies ever lol. My cookie dough came out a little more soft to easily roll them but i am sure it is because i used extra large eggs but I was able to roll them. WARNING!!! These cookies yield more than 4 dozen lol…I still have batter left over a few cookies one hungry day.

  20. #
    70
    Lori T — October 6, 2013 @ 11:10 pm

    These are simply amazing! I love anything pumpkin and Snickerdoodles are my favorite cookie, so naturally I was immediately interested in these lovely creations of goodness. i made them for a birthday and they went fast! Nothing better than a pumpkin snickerdoodle and a good cup of coffee!! Thank you for sharing!

  21. #
    71
    Celeste — October 12, 2013 @ 8:55 am

    I made so many of these last year. Such a great cookie! I made them for kids at school, and anyone that I could get to try them. Best cookie EVER! I’ve been dying to start in making them again this fall. I have butter softening now. :)

Leave a Comment