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Head-on closeup view of pumpkin snickerdoodles with a bite taken out of one and a glitter pumpkin in the background

Pumpkin Snickerdoodles

The only thing better than traditional snickerdoodles are pumpkin snickerdoodles! These easy-to-make pumpkin and cinnamon cookies are soft and moist and filled with delicious fall flavors.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Cookies, Pumpkin Recipes, Snickerdoodle Recipes
Prep Time: 20 minutes
Cook Time: 10 minutes
Dough Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Makes: 2 dozen
Author: Sues

Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup pumpkin puree
  • ¾ cup granulated sugar, plus 1 ½ Tbsp for cookie coating
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp cinnamon

Instructions

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter, ¾ cup sugar, and pumpkin puree together on medium speed for about 3 minutes. Beat egg into the mixture.
  • In a separate medium bowl whisk flour, cream of tartar, baking powder, and salt together. 
  • Blend the dry ingredients into the wet ones in two separate batches, until they’re completely combined, taking care not to over-mix. Cover mixing bowl and put it in the fridge for 1 hour to chill.
  • Preheat oven to 400 degrees and line two baking sheets with parchment paper or Silpats.
  • On a plate, mix together 1 ½ Tbsp sugar and 1 Tbsp cinnamon together. Using about 1 Tbsp dough at a time, roll dough into balls. Place balls on cookie sheet with about an inch of space between them.
  • Bake for about 10 minutes, until cookies are fully baked, but still soft. Let cool in the pan for a couple minutes, before moving to wire racks to cool completely.
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