Pumpkin Snickerdoodles are light and crisp, slightly chewy, and packed full of fall flavors, including pumpkin pie spices. They are an incredible version of the classic Snickerdoodle cookie.
I have seen several recipes lately for Pumpkin Snickerdoodles. All I could think of was how much I loved the way my mom always made Snickerdoodles, so I dug out her old recipe and modified it a bit to use pumpkin puree and pumpkin pie spices.
My son happened to have some friends over the same day I was making these cookies for the first time, and they enjoyed them very much!
They enjoyed them so much they sent my son a text the next morning and asked him if he could bring some more to school.
Each time I make these Pumpkin Snickerdoodles, they disappear faster than just about any other cookies we might buy or that we bake ourselves!
Other pumpkin recipes you might like
Ingredients needed for Pumpkin Snickerdoodles
- Canola Oil
- Granulated Sugar
- Brown Sugar
- Pumpkin Puree
- Baking Soda
- Cream of Tartar
- Pumpkin Pie Spice
How to make Pumpkin Pie Spice Blend
If you don’t buy, or have on hand, pre-mixed pumpkin pie spice blend, you can easily make it yourself. All you need is…
1 tablespoon Cinnamon
1 teaspoon Nutmeg
¾ teaspoon Allspice
1 teaspoon ground Ginger
How to make the cookie dough – step by step photos
First, making the cookie dough
Soften one stick, ½ cup of butter or margarine. I have been using plant-based, almond, or avocado butter, and they work great in this recipe.
Place the softened butter in a large bowl. Add the canola oil, granulated sugar, and brown sugar.
Mix well with an electric mixer. Make sure that the sugars are entirely creamed together with the butter and canola oil.
Next, add in the egg and vanilla. Continue to mix using the electric mixer.
Now it is time to add the pumpkin puree.
Beat with the mixer until completely creamed together.
In another bowl, mix the flour with the cream of tartar, baking soda, salt, and pumpkin pie spice.
Add the flour mixture to the wet ingredients and stir to combine. You could probably continue to use the electric mixer for this, but go very slowly, or there will be flour everywhere!
I prefer to use a wooded spoon or rubber spatula for this part.
Next, refrigerate the dough
This cookie dough for Pumpkin Snickerdoodles is reasonably soft, so I like to place it in the refrigerator for 10 – 15 minutes before I go any further.
In the meantime, I usually use this time to clean up the kitchen. Yep, I usually make a big mess!
Now is also an excellent time to mix some granulated sugar with either cinnamon or pumpkin pie spice to coat the dough and pre-heat the oven.
How to form the Pumpkin Snickerdoodles
This picture might look a little weird. Yes, I know, there is a drinking glass in the cookie dough. I will be using that to flatten the cookies, just like my mom taught me.
Use a spoon or a cookie scoop to measure out some dough, roll lightly into a bowl, and toss around in the spiced up sugar mixture.
Place the cookie dough balls that have been rolled in sugar on the cookie sheet. Give them plenty of room, they still need to be flattened, and they will spread slightly.
Depending on the size cookie you are making, you will want to place 9 or 12 cookies on the cookie sheet. I used approximately one tablespoon of dough for each cookie, and nine cookies on the sheet worked perfectly.
Take the drinking glass that has been moistened by the cookie dough (that’s why I had it in the bowl) and lightly dip the glass into the cinnamon sugar. Now, lightly press down the dough and press evenly.
Now, lightly press down the dough and press evenly.
Dipping the glass into the sugar first keeps it from sticking to the dough. Continue to press the cookies and re-dipping the glass into the sugar as needed.
The Snickerdoodles are ready to bake now. Place them in a 350-degree oven and bake them for 12 – 15 minutes, until they reach a nice golden brown color.
By the way, I love AirBake Cookie Sheets! Check them out!
Chewy or slightly crisp?
By baking the Pumpkin Snickerdoodles for 12 minutes gives you a very soft cookie. Baking them for 15 minutes results in a crisper cookie. You could try to bake for a minute or two more for a slightly crunchy cookie.
For the cookie dough
- ½ cup Butter or Margarine, softened
- ½ cup Canola Oil
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla
- ¾ cup Pumpkin Puree
- 4 cups All-purpose Flour
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
Coating for cookie dough
- ¼ cup Granulated Sugar
- 1 teaspoon Pumpkin Pie Spice or Cinnamon
- Pre-heat oven to 350-degrees.
- Place the softened butter into a large mixing bowl along with the canola oil, granulated sugar, and brown sugar. Cream together using an electric mixer.
- Add the egg, pumpkin puree, and the vanilla. Beat well.
- In a separate bowl, mix the flour, cream of tartar, baking soda, salt, and the pumpkin pie spice.
- Add the flour mixture to the pumpkin and sugar mixture. Stir until combined.
- Place the dough in the refrigerator for 10 to 15 minutes before continuing.
- Mix ¼ cup granulated sugar with the pumpkin pie spice or cinnamon in a bowl large enough to roll cookie dough balls in.
- Scoop out the cookie dough using a spoon or cookie dough scoop, and roll it into balls. Coat the cookie dough in the spiced sugar mixture and place on a cookie sheet at least 2 inches apart.
- Use a drinking glass, or something with a flat bottom, to lightly flatten the cookie dough. Dipping the glass into the dough and then the spiced sugar mixture helps prevent the glass from sticking to the cookies.
- Bake cookies in a 350-degree oven for 12-15 minutes. Cool slightly on the cookie sheet, then move cookies to rack to cool completely.
- Makes about 4 dozen cookies.
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