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Pumpkin snickerdoodles are the best fall cookie recipe. You have a light and fluffy pumpkin infused snickerdoodle cookie. This is a fun twist to the classic snickerdoodle recipe.
Soft, chewy, and bursting with warm spices. A must make cookie for anyone who loves snickerdoodles and pumpkin.
The recipe is very similar to a traditional snickerdoodle recipe. But then you add in the pumpkin puree and it transforms into one magical pumpkin cookie recipe. Here is my Jumbo Snickerdoodle Recipe.
Baking Tips for Pumpkin Snickerdoodle Cookie Recipe
- Make sure to measure ingredients properly. Don’t add too much flour to the mixture, or it will offer a dry cookie.
- Ensure you are using pumpkin puree and not pumpkin pie filling. There is a big difference, so check the can before you make.
- Aim to make the same size cookie balls so you get an even cook on all the cookies. If they are different sizes then you will find some over-cook and other under-cook.
Do You Need To Chill The Pumpkin Cookie Dough
You do not need to chill this cookie dough. You can whip it up and then bake right away. Which is so nice. If you want a quick cookie recipe this is a great one. I have used this for cookie swaps in the past and it was a huge hit.
How To Make Pumpkin Snickerdoodle Cookies
Start by preheating the oven and greasing your baking sheet. Then in a bowl or stand mixer you will begin to cream your ingredients. Once you have a nice base, then add in your dry ingredients and create a nice fluffy dough.
In a seperate bowl you will make a cinnamon and sugar mix, and then roll your cookie balls in it. Coat evenly and then lay out on the baking sheet. Press the balls down and bake until the cookies are baked through.
How To Store Snickerdoodle Cookies
You will store these snickerdoodle cookies in an airtight container. Make sure that your cookies have fully cooled before you place in a container. If you don’t the container will build condensation and it will spoil your cookies.
How To Know When Pumpkin Cookies Are Done
You will know when your pumpkin cookies are done when you find they are not gooey in the center. You can stick a toothpick in the center and if it comes out clean the cookies are done.
You will also find that your cookies are golden in color and the edges get slightly changed in color.
Searching for more cookie recipes
- Carrot Cake Cookies | These are a great cookie that gives you the flavor of a carrot cake in a cookie texture form.
- Cherry Almond Christmas Cookies | A delicate cookie that is loaded with tender flavor.
- No-Bake Cookie Drop Cookies | What an easy and delicious cookie recipe. If you are a fan of chocolate than consider whipping up these delightful cookies!
Can I Freeze Pumpkin Snickerdoodles
Yes, you can freeze these cookies. What I recommend doing is baking up the cookies and allowing them to fully cool. Then you will transfer the cookies to an airtight container or sealable freezer bag.
Tuck in the freezer for up to three months. Then when you want a cookie pull from the freezer and allow them to thaw on the counter at room temperature.
These pumpkin cookies are great for tucking into lunches, a mid-day snack, parties, events and more. I pull a couple from the freezer and snack as a treat when I get a sweet craving.
Do You Need Cream Of Tartar For Snickerdoodles
Yes, the cream of tartar is what sets snickerdoodles apart. You will find the cream of tartar gives the pumpkin snickerdoodles a chewy texture and a tangy taste.
You won’t find the cookies taste quite like snickerdoodles if you don’t use cream of tartar.
Fall Cookie Recipe
As you can see this is a rather easy fall cookie recipe to whip up. Skip the traditional cookies and create a snickerdoodle that will melt in your mouth. This is my go-to pumpkin cookie recipe lately.
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- 1 1/2 cups sugar
- 1 cups softened butter
- 2 eggs
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 375.
- Combine sugar and butter in a mixing bowl. Once the mixture is nice and smooth, add the eggs and vanilla. Add in the pumpkin. Beat or mix again until a smooth consistency.
- In a separate bowl, mix dry ingredients. Slowly stir those into the butter mixture until the cookie dough is well mixed.
- Mix the sugar and cinnamon for the topping either in a bowl or on a plate. I like to do this on a plate and then roll the cookie dough balls through it.
- Roll batter into 2-inch size balls. Place on cookie sheet. Press each ball of dough down to flatten.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 133 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 92mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 2g