Easy Pumpkin Snickerdoodles Recipes

Jump into fall with this delicious and Easy Pumpkin Snickerdoodle Recipe. Made with regular baking ingredients plus pumpkin pie spice and pumpkin puree, these cookies are packed with flavor in every single bite!

Get ready for the best pumpkin snickerdoodles

Certain foods just scream fall. Apple pie, apple cider, pumpkin pie, and… snickerdoodles. As soon as cooler temperatures start to roll around, there’s nothing better than a sweet snickerdoodle! And today, I’m sharing one of my favorite easy pumpkin snickerdoodle recipes.

Made with classic baking ingredients plus pumpkin additions, these cookies are easy to whip up and taste fantastic.

Ingredients in this easy pumpkin snickerdoodle recipe

Ready to begin? Below is everything you’ll need to make these pumpkin cookies come together. Between the pumpkin puree and pumpkin pie spice, that classic autumnal pumpkin flavor is unmatched!

• Butter: These snickerdoodles begin with 1/2 cup of softened butter. Be sure to avoid using unsalted butter here. Salted is a must!
• Sugar: Next, use a blend of white and brown sugar to get the perfect snickerdoodle cookie texture. 1/2 cup of each should be perfect. Both light brown sugar and dark brown sugar are fine — use whichever you have on deck.
• Egg: Next, add 1 egg. You’ll need the egg yolk and the egg white.
• Pumpkin puree: Add pumpkin flavor by including 1/3 cup of pumpkin puree.
• Vanilla: Next, enhance the flavor by adding 1 tsp of vanilla extract.
• Flour: Create a dough by including 2 cups of all purpose flour.
• Baking soda: Include 1/2 tsp of baking soda to help the cookies rise.
• Pumpkin pie spice: Enhance the pumpkin taste by including 2 tsp of pumpkin pie spice.
• Cream of tartar: Then, add 1/2 tsp of cream of tartar. This may come as an unexpected ingredient, but it’s actually a must!
• Salt: 1/2 tsp of salt will make the cookies taste even better.
• Sugar: Use another 1/3 cup of granulated sugar for the topping.
• Cinnamon: No nutmeg, ginger, or cloves needed here! For these cookies, only cinnamon is used. With 1 tsp, these snickerdoodles are ready to enjoy!

Tools used to make these easy pumpkin cookies

To make these classic snickerdoodles, you’ll need some kitchen tools and measuring cups. Below is a complete list of everything you’ll need, compiled so that you can gather your tools before you begin!

• Large mixing bowl or stand mixer
• Stirring utensil
• Medium mixing bowl
• Whisk
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Small mixing bowl
• Cookie scoop or spoon
• Wire rack

How to make this easy pumpkin snickerdoodle recipe

This pumpkin cookie recipe comes together in around 25 minutes of prep and baking time. Prior to baking, I recommend setting aside 1.5 hours to allow the dough to chill in the fridge.

Starting with a large mixing bowl or stand mixer, beat together the butter and both sugars. Add the egg and beat the mixture until creamy. Then, mix in the pumpkin and vanilla.

In a medium sized mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, cream of tartar, and salt.

Next, using a hand mixer or stand mixer, slowly add the dry ingredients to the wet mixture until everything is combined. Let the batter chill in the fridge for at least 90 minutes.

Preheat oven to 350°F and line a baking sheet or two with parchment paper.

Then, in a small bowl, mix together the sugar and cinnamon. Scoop the dough into balls and roll the cookie dough balls in the cinnamon-sugar coating. Place on the prepared baking sheet and press down slightly to flatten a bit.

Bake for 12-14 minutes. Let cool for 5 minutes and then move to a cookie rack until completely cooled. Enjoy!

Leftover pumpkin spice snickerdoodle cookies can be placed in an airtight container and stored at room temperature for about 4-5 days. If preferred, you may store them in the refrigerator as well.

Why is cream of tartar used in snickerdoodles?

Cream of tartar helps snickerdoodles get their classic texture and shape! This is because the tartar causes the cookies to puff up in the oven. Once they begin cooling, they start to collapse, creating the cracked edges and classic chewy texture.

Why are my snickerdoodles always flat?

Cooking snickerdoodles at an overly high temperature can prevent them from rising properly. For this recipe, your oven should be set to 350°F.

What is the difference between a snickerdoodle and a cookie?

Snickerdoodles are similar to sugar cookies, but they’re made with brown sugar and cinnamon!

Why do my snickerdoodles come out hard?

There are two common causes of hard snickerdoodles: overbaking and over mixing. Be sure to avoid overmixing the dough, and remove the cookies from the oven after 12-14 minutes.

Why is a cookie called a snickerdoodle?

The German word for cinnamon is “shneckennudel,” and that’s how snickerdoodles got their name!

If you liked this recipe, you’ll want to try these!

If you love snickerdoodles as much as I do, you’re probably looking for even more delicious snickerdoodle recipes! Below are some popular favorites. I recommend trying the snickerdoodle smoothie next!

• Classic Chewy Snickerdoodle Recipe
• Vegan Pumpkin Snickerdoodle Cookies
• Paleo Snickerdoodle Cookies
• Snickerdoodle Protein Smoothie

All recipes by Erin Morrissey and Photos by Sierra Inn

★★★★★ 5 from 7 reviews

Easy Pumpkin Snickerdoodles Recipes

Jump into fall with this delicious and Easy Pumpkin Snickerdoodle Recipe. Made with regular baking ingredients plus pumpkin pie spice and pumpkin puree, these cookies are packed with flavor in every single bite!

Prep: 90Cook: 15Total: 1 hour 45 minutes

Yield 30 cookies 1x

1x2x3x

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/3 cup pumpkin puree
• 1 tsp vanilla
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1/3 cup granulated sugar
• 1 tsp cinnamon

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Instructions

1. In a large bowl or stand mixer, beat together butter and both sugars. Add in egg and beat until creamy. Mix in pumpkin and vanilla.
2. In a medium sized bowl, whisk together flour, baking soda, pumpkin pie spice, cream of tartar and salt.
3. Using hand mixer or stand mixer, slowly add flour mixture to wet mixture until all combined. Let batter chill in fridge for at least 90 minutes.
4. Preheat oven to 350F and line baking sheets with parchment paper.
5. In a small bowl, mix together sugar and cinnamon. Scoop dough into balls and roll in cinnamon sugar mixture. Place on baking sheet and press down slightly to flatten a little.
6. Bake for 12-14 minutes. Let cool 5 minutes and then move to a cookie rack until completely cooled.

Author: ErinCategory: cookies, holiday, christmasMethod: ovenCuisine: American