Soft, sweet cookies made with pumpkin puree, then rolled in a mixture of sugar and pumpkin pie spice. These Pumpkin Snickerdoodles are the perfect fall cookie!
Fall Food Feels
When the leaves start changing colors and it starts getting cool outside, I immediately want everything that is pumpkin, apple, and butternut squash related. I have a long, running list of things I want to make that fall into those categories.
My husband likes apple, but does not like pumpkin or butternut squash, so when I use those ingredients, I know there is going to be a lot leftover for me.
I’m okay with that though, because all those things make me quite happy. Especially pumpkin. Whenever eating something pumpkin, I immediately want to sit around a fire in a sweatshirt making s’mores with my kids. (Editor’s note: this does not make a lot of sense since this post is about pumpkin, and s’mores are decidedly not pumpkin related)
Pumpkin Snickerdoodles
Recently I remade my Apple Cider Snickerdoodles to take new photos. The cookies are such a hit in my house that they only lasted for a few days. It wasn’t enough. I needed more snickerdoodles.
So, since it’s fall and I love pumpkin, I decided to make Pumpkin Snickerdoodles. I thought for sure that my husband wouldn’t like them. They were full of pumpkin puree and pumpkin pie spice.
I was wrong. He loved them. In fact, the cookies were eaten so quickly that I didn’t have time to photograph them. I had to make them again two days later just to take pictures. And maybe because I wanted to eat some more too…
How much pumpkin puree do I use?
For this recipe I settled on using 1/2 cup canned pumpkin puree. It was enough to give the cookies a soft texture and true pumpkin taste without being overwhelming.
What spices do I use?
The cookie dough uses:
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
The coating uses:
- 1 1/2 teaspoons pumpkin pie spice (mixed with 2 tablespoons of sugar)
I typically use store bought pumpkin pie spice. If you want to make your own, Live Well Bake Often has a great recipe here.
Do I need to refrigerate the dough?
I prefer the dough to be refrigerated for at least 30 minutes as it becomes easier to work with (less sticky), and the cookies are fluffier. However, if you aren’t able to refrigerate the dough the cookies will still turn out well.
What type of baking sheet do I use?
For almost all cookies, I use an Air Bake baking sheet to help prevent the bottoms from browning too much. I also use a silicone baking mat to help to prevent the cookies from getting stuck to the pan.
If you don’t have an Air Bake baking sheet or a baking mat, it’s okay. Simply put the cookie dough about 2 inches apart on a standard baking sheet.
These Pumpkin Snickerdoodles are easy to make and full of delicious pumpkin pie spice flavor. They will be your new fall and winter treat!
Pumpkin Snickerdoodles
Ingredients
Cookies
- 1/2 cup canned pumpkin pie puree
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1/4 cup light brown sugar gently packed
- 1 large egg
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups all purpose flour
- 1 teaspoon cream of tarter
- 1/2 teaspoon baking soda
Coating
- 2 tablespoons sugar
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- Use electric mixer fitted with paddle attachment to beat pumpkin puree, butter, sugar, and brown sugar until fluffy, about 3 minutes.
- Next, beat in egg. Mix until well incorporated, scraping down sides as needed.
- In a small bowl, stir together salt, cinnamon, pumpkin pie spice, flour, cream of tarter, and baking soda. Gradually beat into butter mixture, about 1/2 cup at a time. Place dough in refrigerator for at least 30 minutes and up to 2 hours.
- Remove dough from refrigerator. In a small bowl, stir together all four coating ingredients.
- Scoop dough into about 1 tablespoon sized round balls. Roll balls in coating and then place on prepared cookie sheets, about 2.5 inches apart.
- Bake for 11-12 minutes, or until tops are golden brown. Let cool on cookie sheets for about 2 minutes before moving to a cooling rack.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Pumpkin Snickerdoodles, you may also enjoy these other SugarSpicesLife recipes:
Pumpkin Churro Cake
Apple Cider Snickerdoodles
Apple Cider Bundt Cake
Oatmeal Chocolate Chunk Cookies
Easy Cutout Sugar Cookies
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