Go Back
–+ servings
Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

All the classic taste of your favorite cinnamon sugar cookie with a bit of a pumpkin spice twist. These Snickerdoodle cookies take fall flavor to a whole other level.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Dough chilling time 30 minutes
Total Time 1 hour
Servings 15 cookies
Calories 161 kcal

Ingredients
  

For the cookies:

  • 1 1/2 cups all-purpose flour
  • 2 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup shortening at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/3 cup pumpkin puree

For the cinnamon sugar (for rolling the cookies):

  • 4 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions
 

  • Mix the wet ingredients: In a large bowl, beat the shortening with the brown sugar and granulated sugar until the mixture is smooth and creamy. Add the egg, pumpkin puree, and pumpkin spice, and beat until all ingredients are well incorporated
  • Add the dry ingredients: In the same bowl, mix in the flour, baking soda, cream of tartar, and salt. Use a spatula or hand whisk to mix until a uniform dough forms.
  • Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  • Form the cookies: Preheat the oven to 350°F (180°C). Using a #20 cookie scoop, form dough balls and place them on a baking sheet lined with parchment paper, leaving space between them.
  • Bake: Bake the cookies for 13 minutes, until the edges are golden but the center remains soft.
  • Prepare the cinnamon sugar: While the cookies are baking, mix the 4 tablespoons of granulated sugar with the cinnamon in a small bowl.
  • Roll the cookies in cinnamon sugar: Once the cookies are out of the oven, let them cool slightly for a few minutes. Then, roll each cookie in the cinnamon sugar mixture.
  • Cool completely: Let the cookies cool on a rack until they are completely cooled.

Notes

  • Fresh pumpkin: For a more natural flavor, you can use homemade pumpkin puree instead of canned. Just make sure to drain the excess liquid so the dough doesn’t become too wet.
  • Homemade pumpkin spice: If you don’t have pumpkin spice, you can make your own by mixing 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of ground cloves.
  • Crispier dough: If you prefer crispier cookies instead of soft ones, you can chill the dough for longer, up to 1 hour or more. This will also help the cookies hold their shape better.
  • Double coat of cinnamon sugar: For extra sweetness and flavor, you can roll the cookies in the cinnamon sugar mixture before and after baking them.
  • Vary cookie size: If you like smaller or larger cookies, adjust the size of the dough balls and the baking time accordingly (for smaller cookies, reduce the bake time by about 2 minutes, and for larger cookies, bake for 2-3 minutes longer)..
  • Freeze the dough: If you don’t want to bake all the cookies at once, you can form the dough balls, place them on a tray, and freeze them. Once frozen, store them in a plastic bag and bake whenever you like, adding 1-2 extra minutes to the baking time.

Nutrition

Calories: 161kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 170mgPotassium: 76mgFiber: 1gSugar: 14gVitamin A: 1053IUVitamin C: 0.3mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!