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Home » Pumpkin Recipes » Pumpkin Snickerdoodles

September 22, 2019

Pumpkin Snickerdoodles

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Monster Eye Cookies
30 Minute Pasta e Fagioli
Pumpkin Snickerdoodles are the perfect combination of a classic snickerdoodle and soft pumpin cookies. Super soft and chewy, made with real pumpkin and ready to eat in just 9 minutes, these Pumpkin Snickerdoodles are the perfect fall flavored cookie. | A Wicked Whisk #pumpkinsnickerdoodles #pumpkinsnickerdoodlecookies #pumpkinsnickerdoodleseasy #pumpkinsnickerdoodlesrecipe #softpumpkinsnickerdoodles #pumpkinsnickerdoodlecookiesrecipes #pumpkincookies #softpumpkincookies #bestpumpkincookies

Pumpkin Snickerdoodles are the perfect combination of a classic snickerdoodle and soft pumpkin cookies. Super soft and chewy, made with real pumpkin and ready to eat in just 9 minutes, these Pumpkin Snickerdoodles are the perfect fall flavored cookie. 

pumpkin snickerdoole cookies stacked up

As a huge fan of anything pumpkin, it seems odd to me that it took so long for me to try my hand at pumpkin cookies.  

I have Pumpkin Crunch Cake and Pumpkin Ravioli and Pumpkin Cobbler but nope, no cookies.  

What does one do with a pumpkin cookie?  Does it get frosted?  Do I stuff it with cream cheese? Does it get dredged through cinnamon and set on fire?  What??

what are pumpkin snickerdoodles?

Pumpkin Snickerdoodles are the perfect combination of the two best cookies ever! Take soft chewy snickerdoodles and add in some fresh pumpkin.

So, let’s walk through this .. soft baked cookie? (Check!)

Already packed with cinnamon goodness? (YES!!)

Easy to make and only takes 9 minutes to bake? (YAY!!)

pumpkin cookies stacked

the best pumpkin cookies

These are my favorite fall cookies for a few reasons. First, these cookies are fall-spiced with all of your favorite flavors. Second, these pumpkin snickerdoodles are ready to eat in just 9 minutes! Hello!

To make these pumpkin cookies, you will need:

  • Butter
  • Sugar – brown and granulated
  • Eggs
  • Flour
  • Baking soda and baking powder
  • Pumpkin puree
  • Fall flavored spices

how do you make pumpkin snickerdoodles?

Start by preheating your oven to 350 degrees and lining a baking tray with parchment paper or spraying with non-stick spray.
In a large bowl, combine butter, sugars and eggs until thoroughly mixed.

butter and sugar in a mixing bowl

Add you pumpkin puree to the mixture and combine.

pumpkin puree
In a separate bowl, combine flour, cream of tartar, baking soda, baking powder, spices and salt.

Slowly add the dry ingredients to the butter mixture in small increments, mixing completely until all has been incorporated.

pumpkin snickerdoodle ingredients in a mixing bowl
Refrigerate your cookie dough for 20-30 minutes. Chilling the cookie dough helps to prevent the cookies from spreading too much in the oven.

Once chilled, combine the last 3 tablespoons of sugar and cinnamon in a small bowl. This will be for your coating.

pumpkin snickerdoodle dough and suger in a bowl for rolling

Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on a cookie sheet prepared with nonstick spray or lined with parchment paper.

rolled snickerdoodles on a pan

Flatten the cookies slightly as they will not spread much and bake for 9 minutes… no more, no less.

baked pumpin cookies on a pan
Remove from oven and let cool for 5 minutes before transferring the cookies to a cooling rack.

Once completely cool, move cookies to an airtight container or zip top bag where they will stay fresh at room temperature for up to 7 days… like they are going to last that long! #nope

pro tips for perfect pumpkin snickerdoodles

  • You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
  • Make sure you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one. 
  • Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.

can you freeze snickerdoodle dough?

Yes!!! To freeze this dough, simply follow the steps above and once you form the cookie dough balls and have them on a sheet pan, move your baking pan to the freezer.

When the cookie balls are hard, transfer them to a plastic bag or airtight container and you can store them in the freezer for up to three months.

When you’re ready to bake them, take the frozen cookie dough balls and bake them straight from the freezer. You will want to add a couple of extra minutes of baking time so keep an eye on them!

rolled pumpkin cookies on a baking sheet pan

Looking for more easy pumpkin recipes? Don’t forget to check out these other pumpin recipe ideas I know you will love!

  • Pumpkin Spice Cake with Cream Cheese Frosting
  • No Bake Pumpkin Cheesecake Pie
  • Pumpkin Cupcakes
  • Pumpkin Crinkle Cookies

Enjoy!

pumpkin snickerdoole cookies stacked up

If you’ve tried these Pumpkin Snickerdoodle Cookies or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST so you never miss a new recipe!

pumpkin snickerdoole cookies stacked up

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are the perfect combination of a classic snickerdoodle and soft pumpin cookies. Super soft and chewy, made with real pumpkin and ready to eat in just 9 minutes, these Pumpkin Snickerdoodles are the perfect fall flavored cookie. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 minutes
Chill Time: 30 minutes
Total Time: 49 minutes
Servings: 48 Cookies
Calories: 68.9kcal
Author: Heather - A Wicked Whisk

Ingredients

Pumpkin Snickerdoodle Dough

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs room temperature
  • 2-2/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon cinnamon

For Cookie Rolling

  • 3 tablespoons sugar
  • 3 tablespoons cinnamon

Instructions

  • Preheat your oven to 350 degrees and line a baking tray with parchment paper or spray with non-stick spray.
  • In a large bowl, combine butter, sugars and eggs until thoroughly mixed. Mix in the pumpkin. In a separate bowl, combine flour, cream of tartar, baking soda, baking powder, spices and salt.
  • Slowly add the dry ingredients to the butter mixture in small increments, mixing completely until all has been incorporated.
  • Refrigerate your cookie dough for 20-30 minutes
  • Once your dough has chilled, combine the last 3 tablespoons of sugar and cinnamon in a small bowl.
  • Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on a cookie sheet prepared with nonstick spray or lined with parchment paper. Flatten the cookies slightly as they will not spread much.
  • Bake for 9 minutes... no more, no less.
  • Remove from oven and let cool for 5 minutes before transferring the cookies to a cooling rack.Once completely cool, move cookies to an airtight container or zip top bag.

Notes

BAKING TIPS FOR PUMPKIN SNICKERDOODLE COOKIES

  • You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
  • Make sure you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one. 
  • Don't skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
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Nutrition

Serving: 48g | Calories: 68.9kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 2.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Cholesterol: 12.9mg | Sodium: 46.5mg | Potassium: 22.9mg | Fiber: 0.6g | Sugar: 6.5g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg
Tried this recipe?Mention @AWickedWhisk or tag #AWickedWhisk!

Update Notes: This post was originally published in December of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.

Monster Eye Cookies
30 Minute Pasta e Fagioli

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Filed Under: Cookies Barks & Bars, Dessert Ideas, Pumpkin Recipes Tagged With: pumpkin cookies, pumpkin snickerdoodles, snickerdoodle cookies

Reader Interactions

Comments

  1. Miz Helen says

    December 15, 2015 at 2:10 pm

    We are a Snickerdoodle family and would be happy to add your Pumpkin Snickerdoodles to our awesome list! Thanks so much for sharing your talent with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

    Reply
    • Heather says

      December 15, 2015 at 10:56 pm

      Thank you Miz Helen 🙂 … I absolutely love Full Plate Thursday and will be joining in on the fun again this week!

      Reply
  2. Amber @ Caleigh's Kitchen says

    December 15, 2015 at 1:30 pm

    OK, well these just sound amazing. Anything with a caramel drizzle is dangerous for me! YUMMMMMMM! Thanks for linking up again in our #TryABiteTuesday Link Party! This week is live and we’d love to see you back!

    Reply
    • Heather says

      December 15, 2015 at 10:55 pm

      Thanks Amber!! I am a sucker for the drizzle too .. at that point, there’s just no going back!! haha.. Thanks for stopping by and I look forward to the next link party 🙂

      Reply
  3. Karly says

    December 14, 2015 at 12:13 pm

    These cookies look delicious! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • Heather says

      December 15, 2015 at 10:53 pm

      Hi Karly.. Thanks for stopping by.. I loved What’s Cookin’ Wednesday .. I look forward to joining in this week 🙂

      Reply
  4. Teresa says

    December 10, 2015 at 3:24 pm

    I love pumpkin and I think I haven’t made any pumpkin cookies too! It’s about time to change that, thank you for the recipe!

    Reply
    • Heather says

      December 15, 2015 at 10:50 pm

      Teresa, thanks for checking these Pumpkin Snickerdoodles out.. they are my new Go-To pumpkin fix!! haha

      Reply
  5. Hasan says

    December 8, 2015 at 5:42 am

    Thank you, this is so detailed!! It sounds amazing and I will be making it this.

    Reply
    • Heather says

      December 15, 2015 at 10:49 pm

      I’m glad you like it .. let me know how it goes 🙂

      Reply
  6. Heidi @ Food Doodles says

    December 6, 2015 at 12:12 pm

    Oooh, these look wonderful! That drizzle looks amazing 🙂

    Reply
    • Heather says

      December 7, 2015 at 10:40 pm

      Thanks Heidi!! The drizzle is what makes these impossible to put away. lol

      Reply
  7. Marsha | Marsha's Baking Addiction says

    December 4, 2015 at 9:03 pm

    I LOVE pumpkin cookies, and these snickerdoodles look so scrumptious! I love the caramel!

    Reply
    • Heather says

      December 7, 2015 at 10:39 pm

      Thanks Marsha!! Adding the caramel definitely takes these cookies up to the next level of A-MA-ZING!!

      Reply
  8. Callie | Flour and Fancy says

    December 4, 2015 at 3:01 pm

    Love this combination of classic snickerdoodle flavors with pumpkin. Thanks for sharing! Looking forward to trying them!

    Reply
    • Heather says

      December 7, 2015 at 10:38 pm

      Thanks Callie! As much as I have come to love regular snickerdoodles, I have to say that these might be my new favorite.

      Reply
  9. Kevin | Keviniscooking says

    December 4, 2015 at 1:19 pm

    These are beauties, all puffed up and that drizzle makes it!

    Reply
    • Heather says

      December 7, 2015 at 10:37 pm

      Thanks Kevin! The drizzle was the hardest part, don’t you know? haha

      Reply
  10. Marsha says

    December 4, 2015 at 5:34 am

    oh my! These look awesome! I didn´t know what a snickerdoodle was until know. I guess it will find a place in my favourite cookies. YUM!

    Reply
    • Heather says

      December 7, 2015 at 10:37 pm

      Marsha, I never knew what they were either until I met my husband and one of his nephews and his niece are crazy for them!! It took 3 Christmas’ for me to finally learn how to make them soft baked and these cookies with the pumpkin are even chewier. Another favorite for you to try!

      Reply

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About A Wicked Whisk

Hi there!
I am Heather and I love to create easy, family friendly recipes that anyone can make, regardless of their expertise in the kitchen.
Here at A Wicked Whisk, I share easy 30 minute meal ideas and delicious comfort food recipes.
.. because great food doesn't always need to be complicated.
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