Thank you for sharing!!

Love the flavor of pumpkin? Check out how simple these Pumpkin Snickerdoodle Cookies are! These are one of our favorite fall treats that give loads of that pumpkin flavor with the perfect hint of cinnamon and pumpkin pie spice. With this recipe making 36 cookies, there’s no way that everyone in the house won’t have more than plenty to try!

If you love a warm, chewy cookie that’s loaded with flavor, these Snickerdoodle Pumpkin Cookies are where it’s at. With a prep time of just 10 minutes and a bake time of the same, you won’t have to wait long at all to enjoy these tasty treats. These cookies are one of our favorites of fall and I think you’re going to feel the same!

The edges of these cookies are browned perfectly and leave the middle being that delicious, wonderful chewy certain that we love. They’re the perfect size to be able to grab and go and have one in each hand to enjoy and snack on later!

To keep them moist and tasty, just store them in an airtight container once they’ve cooled down. This will keep them fresh and wonderful for several days after they’ve been baked. (and you can also freeze some later to enjoy as well just by putting them in a freezer-safe bag or container and popping them in the freezer!)

The next time that you’re craving cookies, give these Pumpkin Snickerdoodles a try. They’re a great flavor, they’re an awesome texture, and they’ll have you loving yet another thing about fall!

Make certain to check out our Pumpkin Pie Bars as well. Same great pumpkin taste but in a bar form, instead of cookies!

Pumpkin Snickerdoodles

Makes 36 cookies
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup butter softened
  • 1 ½ cups sugar
  • 1 egg
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla
  • For Topping:
  • 3 tablespoons sugar
  • ½ tablespoon cinnamon
  • ½ tablespoon pumpkin pie spice

Instructions:

1.Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. In a separate bowl, beat together the butter and sugar until combined. Add the egg and beat until smooth.

4. Add the pumpkin puree and vanilla and beat to combine.

5. Pour in the dry ingredients and beat until mixed.

6. Combine the sugar, cinnamon, and pumpkin pie spice in a small bowl.

7. Use a tablespoon to scoop out dough and form a ball between your hands. Roll the dough ball in the sugar mixture and place it on the line baking sheet. Continue rolling until all the dough is covered.

8. Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges of the cookies are golden brown.

9. Remove from oven and allow to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.

Pumpkin Snickerdoodle Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert, Snack
Keyword: pumpkin
Servings: 36 cookies

Ingredients

  • 2 ¾ cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter softened
  • 1 ½ cups sugar
  • 1 egg
  • ¾ cup pumpkin puree
  • 1 tsp vanilla

For Topping

  • 3 TBS sugar
  • ½ TBS cinnamon
  • ½ TBS pumpkin pie spice

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a separate bowl, beat together the butter and sugar until combined. Add the egg and beat until smooth.
  • Add the pumpkin puree and vanilla and beat to combine.
  • Pour in the dry ingredients and beat until mixed.
  • Combine the sugar, cinnamon, and pumpkin pie spice in a small bowl.
  • Use a tablespoon to scoop out dough and form a ball between your hands. Roll the dough ball in the sugar mixture and place on the line baking sheet. Continue rolling until all the dough is covered.
  • Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges of the cookies are golden brown.
  • Remove from oven and allow to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.

Looking for more yummy recipe ideas like these Pumpkin Snickerdoodle cookies? Or maybe a meal idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!

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