Pumpkin Snickerdoodles

This easy Pumpkin Snickerdoodles recipe is a fall twist on the much loved holiday classic snickerdoodles. They have my favorite warm and cozy pumpkin pie flavors with the traditional cinnamon sugar coating of snickerdoodes. These cookies have a perfect moist and chewy texture that is not cakey, for autumn season gatherings or a fun pumpkin treat!

Also try my snickerdoodles, snickerdoodles without cream of tartar, pumpkin cookies with brown sugar frosting, easy pumpkin spice cake and popular 3 ingredient pumpkin muffins.

this recipe!

Pumpkin Spice Snickerdoodle Cookies

I love everything pumpkin and especially enjoy pumpkin recipes as soon as the summer ends and the cooler fall air hits.

Combining pumpkins natural sweetness and earthy flavors with pumpkin pie spices and snickerdoodle’s makes a delicious and irresistible cookie.

Easy to customize with white chocolate chips, cream cheese or brown sugar frosting and your favourite nuts to change things up.

For more pumpkin recipes try my easy pumpkin pie with graham cracker crust, no bake cream cheese pumpkin pie, pumpkin pecan dump cake, pumpkin cake balls and Paula Deen’s pumpkin bars.

Ingredients

• All Purpose Flour
• Pumpkin Pie Spice
• Baking Soda
• Cinnamon
• Cream Of Tartar
• Salt
• Butter – softened to room temperature
• Granulated Sugar
• Brown Sugar
• Egg Yolk
• Vanilla Extract
• Pumpkin Puree

Snickerdoodle Cinnamon Sugar Coating

• Sugar
• Cinnamon

How To Make Pumpkin Snickerdoodles

STEP ONE – In a medium mixing bowl, whisk together flour, pumpkin pie spice, baking soda, cinnamon, cream of tartar, and salt. Set aside.

STEP TWO – In a large mixing bowl, cream the butter, sugar, and brown sugar together, until fluffy.

STEP THREE – Add the egg yolk, vanilla, and pumpkin puree. Mix until well combined.

STEP FOUR – Fold the dry ingredients into the wet, until everything is just incorporated.

STEP FIVE – Move the dough to the refrigerator to chill for 30 minutes.

STEP SIX – Meanwhile, preheat your oven to 350 degrees Fahrenheit.

STEP SEVEN – Once the dough has chilled, use a medium cookie scoop to scoop the dough. Add the additional sugar and cinnamon to a plate, and roll the cookies in the mixture.

STEP EIGHT – Place on the baking sheet. Once all of the cookies are on the sheet, bake 10-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, before moving to a cooling rack. ENJOY!

Storage Instructions

Store the cooled cinnamon cookies at room temperature in an airtight container for 3 to 4 days.

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