Pumpkin Snickerdoodles

Pumpkin Snickerdoodles


Put another log on the fire, there’s pumpkin pie spice coming from the oven and fall is in the air. What better cookie to enjoy this autumn than the snickerdoodle, especially the pumpkin snickerdoodle! These cookies are nothing to snicker at!

Nothing to snicker at!
  • 1 and 1/2 cups (190 grams) all-purpose flour, spooned & leveled
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 grams) pumpkin puree (I use Farmers Market Pumpkin Puree 100% Organic 3x15oz)

For the cinnamon sugar coating:

  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon ground cinnamon


  • In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
  • In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for 1 to 2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
  • Preheat the oven to 350°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
  • In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
  • Bake for 10 to 13 minutes or until the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.


Store cookies in an airtight container on the counter for up to 1 week.

To freeze the cookie dough and cookies: Cookie dough balls may be frozen for up to 3 months. Roll in the cinnamon sugar coating just before baking and bake from frozen for an additional 1 to 2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Egg Yolk: It’s best to use a room temperature egg yolk in these cookies. If you forget to set your egg out ahead of time, simply place it in a bowl of warm water for 5 to 10 minutes.

Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling in these cookies. The only ingredient in pumpkin puree will be pumpkin.

Recipe from: www.livewellbakeoften.com


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