With delicious fall flavors, these Pumpkin Snickerdoodles are soft, chewy and absolutely perfect!
I’m ready for alllll the Fall baking and these Pumpkin Snickerdoodles are one of my favorites.
Regular Snickerdoodles are amazing, add some pumpkin and spice to this cookie recipe and your mouth will be watering.
Desserts are one of my favorite things to make and cookies are high up on that list because there are just so many options.
But you absolutely cannot go wrong with these Pumpkin Snickerdoodles as they are easy, and make a large batch!
You can also easily double this recipe to have even more on hand or to freeze for later.
If you want that perfect Fall flavored cookie, you cannot go without these Pumpkin Snickerdoodles.
Some of my other favorite pumpkin desserts that we have on our site include: Pumpkin Cupcakes, Pumpkin Banana Bread and Pumpkin Cheesecake.
WHY THIS RECIPE WORKS:
- Easy to find ingredients help these come together quickly.
- You can double this recipe to freeze for later.
- The cinnamon sugar outside really puts the flavor over the top.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Pumpkin pie spice
Cream of tartar
Baking soda
Salt
Vegetable shortening
Unsalted butter
Granulated sugar
Light brown sugar
Canned pumpkin
Ground cinnamon
HOW TO MAKE PUMPKIN SNICKERDOODLES, STEP BY STEP:
- Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
- In a medium bowl, use a whisk to combine the flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
- Using an electric hand mixer or stand mixer fitted with the paddle attachment at medium speed, beat together the shortening, butter, granulated sugar, and brown sugar until it is light colored and fluffy, approximately 2 minutes.
- Add the canned pumpkin and continue mixing until incorporated.
- Turn the mixer down to low and slowly add the flour mixture until just combined, approximately 30 seconds. Use a rubber spatula to scrape down the sides and give the cookie dough a final mix by hand to ensure the flour mixture is incorporated.
- For the coating, combine ¼ cup granulated sugar and the cinnamon in a shallow dish.
- Scoop dough into 2 Tablespoon-sized portions and gently roll into balls with your hands.
- Roll each ball in the prepared cinnamon sugar, coating generously.
- Place balls on 2 parchment-lined baking sheets approximately 2 inches apart.
- Place in oven and bake cookies one sheet pan at a time, rotating pan halfway through, for 10 to 12 minutes total.
- Remove from oven when the cookie edges are starting to set and are lightly browned. The centers will remain soft and puffy.
- Cool on the baking sheet for 10 minutes, the cookies will flatten and crackle on top as they cool, then transfer to a wire rack to finish cooling completely.
CAN I MAKE THE DOUGH AHEAD OF TIME?
Yes! To make the cookie dough ahead of time, tightly wrap the dough in plastic wrap before making the cookie balls and refrigerate for up to 3 days.
When ready to bake the cookies, just go to the step where it says to roll into balls and continue from there.
WHAT ADDITIONS CAN I ADD TO THESE PUMPKIN SNICKERDOODLES?
If you want to add some additions to the batter of the cookies, go for it! Some of our favorites include:
- White Chocolate Chips
- Chocolate Chips
- Toffee Bits
- Caramel Bits
- Chopped Nuts
- Butterscotch Chips
These just give some more flavor addition and you can add some of these or just leave them perfect as is!
DO I HAVE TO USE THE CREAM OF TARTAR?
Yes, this is something you should not skip. It really gives the cookies their distinct flavor and also helps with the chewiness.
Texture is where it is at with cookies and adding cream of tartar really is a game changer in a lot of cookie recipes, especially the Pumpkin Snickerdoodles.
IS THE CINNAMON SUGAR COATING NECESSARY?
This is classic of a Snickerdoodle cookie recipe and I suggest not skipping it if you don’t have to.
It really gives these cookies some extra flavor and crunch on the outside. But you can skip it if you really do not want to roll the dough balls in them.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 1 week.
They can also be frozen, you can freeze the dough balls before and baked cookies after.
To freeze the dough balls, roll them in your cinnamon sugar and then place them on a parchment lined baking sheet and place in the freezer for 2-3 hours.
Place in a freezer safe container and they will keep frozen for up to 3 months. When ready to bake, let them thaw 30-60 minutes before placing in oven.
To freeze already baked cookies, place in a freezer safe container where they will keep for up to 3 months.
To defrost, remove to the countertop until thawed and then enjoy!
TIPS AND TRICKS:
- These do not require any chilling before baking.
- Other additions can be added to the cookies, see above on some ideas.
- The cinnamon sugar coating is highly recommended but you can skip it if you’d like.
- Make sure you are using pumpkin puree and not pumpkin pie filling.
- These can be frozen before and after baking, see above on how to do that.
- Easily double this recipe.
- Do not skip the cream of tartar, it is essential to the taste and texture of this recipe.
- You can use your own homemade pumpkin pie spice if you’d like.
Want that perfect Fall cookie recipe? Then you have to add these Pumpkin Snickerdoodles to your baking menu right away.
If you like this recipe than you might also like:
- Pumpkin Truffles
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Pumpkin Blondies
- Pumpkin Bread Pudding
If you’ve tried these PUMPKIN SNICKERDOODLES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Snickerdoodles
Ingredients
For the cookie dough:
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable shortening
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup canned pumpkin puree
Cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
- In a medium bowl, use a whisk to combine the flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
- Using an electric hand mixer or stand mixer fitted with the paddle attachment at medium speed, beat together the shortening, butter, granulated sugar, and brown sugar until it is light colored and fluffy, approximately 2 minutes.
- Add the canned pumpkin and continue mixing until incorporated.
- Turn the mixer down to low and slowly add the flour mixture until just combined, approximately 30 seconds. Use a rubber spatula to scrape down the sides and give the cookie dough a final mix by hand to ensure the flour mixture is incorporated.
- For the coating, combine ¼ cup granulated sugar and the cinnamon in a shallow dish.
- Scoop dough into 2 Tablespoon-sized portions and gently roll into balls with your hands.
- Roll each ball in the prepared cinnamon sugar, coating generously.
- Place balls on 2 parchment-lined baking sheets approximately 2 inches apart.
- Place in oven and bake cookies one sheet pan at a time, rotating pan halfway through, for 10 to 12 minutes total.
- Remove from oven when the cookie edges are starting to set and are lightly browned. The centers will remain soft and puffy.
- Cool on the baking sheet for 10 minutes, the cookies will flatten and crackle on top as they cool, then transfer to a wire rack to finish cooling completely.
Notes
- These do not require any chilling before baking.
- Other additions can be added to the cookies, see above on some ideas.
- The cinnamon sugar coating is highly recommended but you can skip it if you’d like.
- Make sure you are using pumpkin puree and not pumpkin pie filling.
- These can be frozen before and after baking, see above on how to do that.
- Easily double this recipe.
- Do not skip the cream of tartar, it is essential to the taste and texture of this recipe.
- You can use your own homemade pumpkin pie spice if you’d like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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