I made these easy pumpkin snickerdoodle cookies over the weekend and they did not disappoint! All the cozy flavors of fall, baked into each chewy cookie!
Trust me, you’re going to want to add these to your fall baking lineup! And the good news is that they were so simple to make too.
With minimal ingredients and hardly any prep time, you’ll be able to whip these cookies up easily too! So keep on reading to see the full recipe card below and try them out for yourself!
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Ingredients Needed For Pumpkin Snickerdoodle Cookies:
- Ā½ cup salted butter, slightly softened
- 1 Ā½ cup sugar
- 1 egg
- Ā½ cup pumpkin puree (not pumpkin pie filling)
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 Ā½ teaspoons baking soda
- Ā½ teaspoon salt
- 1 teaspoon pumpkin pie spice
For Cinnamon Sugar Topping:
- 2 tablespoons sugar
- 2 teaspoon cinnamon
How to Make Cookies:
First, preheat your oven to 350 degrees. Add some parchment paper to your baking sheet. Y’all already know if you’ve been here long enough, that I always use my Caraway Home Baking Sheets when making cookies. They are literally the best!
Then in the bowl of a stand mixer, cream together the slightly softened butter and sugar for about 3 minutes. Add in the egg and the pumpkin and mix together until nice and smooth.
In a separate bowl, sift together the flour, salt, cream of tartar, baking soda, and pumpkin pie spice. Slowly mix the flour mixture into the wet ingredients on low speed.
Combine until a dough forms. In a separate small bowl, mix together the sugar and cinnamon to create the cinnamon sugar topping.
Roll the cookie dough into 1 inch balls and place into the cinnamon sugar mixture. Place cookie dough balls on parchment lined cookie sheet.
Lightly press down on the top of the dough balls to create a more round cookie like shape. Bake in preheated oven for 10-12 minutes, or until edges are a nice golden brown color. Cool on wire rack for 5 minutes before enjoying!
Enjoy These Tasty Cookies!
Well, I hope you enjoyed this recipe just as much as I did. They are very similar to my apple cider snickerdoodles I made a few weeks ago.
But of course, instead of using apple cider, we’re using pumpkin puree for this one! And I think anything pumpkin just screams fall, don’t you?!
Let me know if you try this recipe out and how the cookies turned out for you below!
Easy Pumpkin Snickerdoodle Cookies
Ingredients
- 1/2 cup salted butter slightly softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree not pumpkin pie filling
- 3 cups all purpose flour
- 1 tsp cream of tartar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
For Cinnamon Sugar Mixture:
- 2 tbsp sugar
- 2 tsp ground cinnamon
Instructions
- First, preheat your oven to 350 degrees. Add some parchment paper to your baking sheet.
- Then in the bowl of a stand mixer, cream together the slightly softened butter and sugar for about 3 minutes.
- Add in the egg and the pumpkin and mix together until nice and smooth.
- In a separate bowl, sift together the flour, salt, cream of tartar, baking soda, and pumpkin pie spice.
- Slowly mix the flour mixture into the wet ingredients on low speed. Combine until a dough forms.
- In a separate small bowl, mix together the sugar and cinnamon to create the cinnamon sugar topping.
- Roll the cookie dough into 1 inch balls and place into the cinnamon sugar mixture. Place cookie dough balls on parchment lined cookie sheet.
- Lightly press down on the top of the dough balls to create a more round cookie like shape.
- Bake in preheated oven for 10-12 minutes, or until edges are a nice golden brown color.
- Cool on wire rack for 5 minutes before enjoying!
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