Print

Pumpkin Snickerdoodles

The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these asap as they'll easily become everyone's favorite fall cookie! 

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies
Author Maggie @ The Love Nerds

Ingredients

Pumpkin Snickerdoodles Ingredients

  • 2 3/4 cups Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter (at room temperature)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Dark Brown Sugar
  • 3/4 cup Pumpkin Puree
  • 1 Egg
  • 2 teaspoon Vanilla Extract

Pumpkin Snickerdoodles Topping

  • ½ cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/8 teaspoon All Spice

Instructions

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Then, set aside
  2. In a large bowl, beat together the butter and sugars until light and fluffy. Then, mix in the pumpkin puree, egg, and vanilla.
  3. Slowly add in the dry ingredients and mix just until combined.
  4. Cover and chill the dough for 30-60 minutes. This will make them easier to work with and help them set correctly.

  5. Preheat the oven to 350. Prep baking sheets by lining with parchment paper.
  6. Combine the sugar and spices for the topping in a shallow bowl. 

  7. Scoop around a tablespoon of dough and roll into a ball. Coat the dough ball in the sugar-spice mixture by rolling around in the sugar mixture and place on the prepared baking sheet about 2 inches apart.

  8. Bake for 10-12 minutes or until just slightly golden brown. Let cool on the baking sheets about 2-3 minutes and transfer to a wire rack to cool.