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    Home » Baked Goods

    Pumpkin Snickerdoodle Cookies

    Published: Sep 15, 2021 · Modified: Nov 30, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    The classic snickerdoodle cookie recipe with a twist! Pumpkin puree is added to the cookie dough and it is rolled in a pumpkin spice sugar coating before baking for a delicious new fall treat.
    A white plate full of pumpkin snickerdoodle cookies.

    This Pumpkin Snickerdoodle Cookies recipe is a version of the classic snickerdoodle cookie but with pure pumpkin puree and a sugary pumpkin spice coating.

    Pumpkin Snickerdoodle Cookies are a delicious way to bring the flavors of fall to the dessert or snack table. These cookies are made with pumpkin puree and a pumpkin spice sugar coating that pumpkin spice fans will enjoy.

    Jump to:
    • Pumpkin Spice Season
    • Pumpkin Twist on a Classic Cookie
    • 🥘 Ingredients
    • 🍽 Equipment
    • ⏲️ Baking time
    • 🔪 Instructions
    • 💭 Top tip
    • 📖 Variations
    • 🎃 More Pumpkin Recipes
    • 📖 Recipe

    Pumpkin Spice Season

    I am a sucker for pumpkin spice season. I am not one of those people who turn their nose up at it, and I will actually eat pumpkin spice flavored food and drink pumpkin spice lattes at home year round! So, making Pumpkin Snickerdoodle Cookies was inevitable!

    Pumpkin is such a great ingredient to work with. It keeps baked goods moist and is so delicious with the flavors of warm fall spices. Besides this cookie, I enjoy these Praline Pumpkin Muffins and Pumpkin Spice Cinnamon Buns often as well!

    A Pumpkin Snickerdoodle Cookie with one bite taken out of it.

    Pumpkin Twist on a Classic Cookie

    Who doesn't love a snickerdoodle cookie? It's soft and chewy and coated in sweet cinnamon sugar before baking. The crackly top and and double sugar roll makes it extra sweet and delicious. The only thing better to me could be a Pumpkin Snickerdoodle Cookie!

    My daughter in law loves snickerdoodles, and because I love pumpkin, I decided it was time to put my hand to task and try making a snickerdoodle cookie recipe with it. These cookies were a definite win and a recipe we will make over and over again.

    Cookie batter in a blue bowl with the pumpkin puree being scooped into the batter.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Flour, salt, and baking soda, are basic ingredients used in making cookies. I always use all purpose flour for my cookies and aluminum free baking soda, which helps the cookies to rise..

    Pumpkin pie spice, you can either make your own blend or buy a premade blend.

    Cream of tartar, is a leavening agent that also gives flavor and chew to the cookies. I highly recommend not skipping this ingredient.

    Pumpkin puree, just enough is used to add flavor and color to the cookies. Be sure you buy pure pumpkin and not pumpkin pie filling.

    Unsalted butter is the fat used in this cookie recipe.

    White sugar and light brown sugar combination. The brown sugar deepens the flavor and adds to the chew of the cookie.

    Vanilla extract for flavoring.

    Large eggs, these should be at room temperature to prevent the cold from the egg seizing up the butter.

    Mixing flour mixture into the pumpkin mixture with a hand mixer.

    🍽 Equipment

    Large mixing bowl (2), one for the dry ingredients and one for the wet ingredients.

    Electric hand mixer, this makes mixing a lot quicker and easier.

    Small bowl to mix the pumpkin pie spice and sugar together.

    Measuring spoons and cups.

    Large insulated baking sheet without edges.

    Parchment paper to line the baking sheet.

    ⏲️ Baking time

    Pumpkin Snickerdoodle Cookies take 10 minutes per batch to bake.

    Upclose image of one sugar coated cookie dough ball that has been flattened out on parchment paper.

    🔪 Instructions

    Step 1:

    • Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.

    Step 2:

    • In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.

    Step 3:

    • Gradually stir the flour mixture into the butter mixture and mix until well combined. Set aside.

    Step 4:

    • In a small bowl stir together the sugar and pumpkin pie spice.
    • Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
    • Bake for 10 minutes, or until the cookies are golden around the edges.
    A white plate full of pumpkin snickerdoodle cookies.

    💭 Top tip

    • Flatten the cookies slightly with the bottom of a drinking glass to help the cookie spread out more.
    • Use parchment paper to prevent the cookies from sticking to the baking sheet.

    📖 Variations

    • Eliminate the pumpkin puree Substitute apple pie spice for the pumpkin spice and apple extract for the vanilla.
    • Substitute light brown sugar for the granulated sugar in the sugar coating.
    • Add 2 teaspoons espresso powder to the flour mixture for a pumpkin spice latte flavored cookie.
    • Make an optional glaze to drizzle over top of the cookies. Mix ¼ cup of confectioners sugar with 1 tablespoon of milk and drizzle over top of cooled cookies.
    • Add a teaspoon of espresso powder to the above glaze for a coffee drizzle.
    A Pumpkin Snickerdoodle Cookie with one bite taken out of it.

    🎃 More Pumpkin Recipes

    • Maple Pumpkin Pie with Cinnamon Whip Topping
    • Pumpkin Soup with Sage Browned Butter
    • Paleo Pumpkin Muffins with Chocolate Chips
    • Praline Pumpkin Muffins - Sticky Bun Muffin Recipe

    *If you made these Pumpkin Snickerdoodle Cookies, please give the recipe a star rating*

    📖 Recipe

    A white plate full of pumpkin snickerdoodle cookies.

    Snickerdoodle Cookies Recipe with Pumpkin

    Shelby Law Ruttan
    The classic snickerdoodle cookie recipe with a twist! Pumpkin puree is added to the cookie dough and it is rolled in a pumpkin spice sugar coating before baking for a delicious new fall treat.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert Recipes
    Cuisine American
    Servings 24
    Calories 103 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    FOR THE COOKIES

    • 1½ cup flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ¼ teaspoon cream of tartar
    • 1½ teaspoon pumpkin spice
    • ¼ cup pumpkin puree
    • ½ cup unsalted butter
    • ½ cup granulated sugar
    • ⅓ cup brown sugar packed
    • 1 teaspoon vanilla extract
    • 1 large egg , room temperature

    FOR THE SUGAR COATING

    • ¼ cup granulated sugar
    • 1 teaspoon pumpkin pie spice

    Instructions
     

    • Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
    • In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
    • Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
    • In a small bowl stir together the sugar and pumpkin pie spice.
    • Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
    • Bake for 10 minutes, or until the cookies are golden around the edges.

    Video

    Nutrition

    Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 76mgPotassium: 29mgFiber: 1gSugar: 9gVitamin A: 527IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword Pumpkin Spice Snickerdoodle Cookies
    Tried this recipe?Let us know how it was!
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    Easy Scalloped Potatoes Recipe »

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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