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    Home » Desserts » Cookies

    Pumpkin Snickerdoodles

    Published: Oct 18, 2020 · Modified: Jan 16, 2022 by Keri Hix

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    Pumpkin Snickerdoodles Pinterest Image
    Pumpkin Snickerdoodles Pinterest Image
    Pumpkin Snickerdoodles Pinterest Image

    Pumpkin Snickerdoodles are light and crisp, slightly chewy, and full of fall flavors, including pumpkin pie spices. They are an incredible version of the classic Snickerdoodle cookie.

    pumpkin snickerdoodle cookies stack on a white plate

    I have seen several recipes lately for Pumpkin Snickerdoodles. All I could think of was how much I loved how 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.

    Table of contents
    • Other pumpkin recipes you might like
    • Ingredients needed for Pumpkin Snickerdoodles
    • How to make Pumpkin Pie Spice Blend
    • How to make the cookie dough - step by step photos
    • Recipe

    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 that they sent my son a text the following day and asked him to 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

    • Pumpkin Cake with Orange Glaze
    • Pumpkin Spice Cinnamon Rolls
    • Quick and Easy Pumpkin Pie Spice Pancakes
    • Pumpkin Pie

    Ingredients needed for Pumpkin Snickerdoodles

    measure out ingredients needed to make pumpkin snickerdoodles

    Wet Ingredients

    • Butter
    • Canola Oil
    • Granulated Sugar
    • Brown Sugar
    • Pumpkin Puree
    • Vanilla
    • Egg

    Dry Ingredients

    • Flour
    • Baking Soda
    • Salt
    • Cream of Tartar
    • Pumpkin Pie Spice

    Complete recipe directions and ingredient amounts can be found below on the recipe card.

    How to make Pumpkin Pie Spice Blend

    If you don't buy or have a pre-mixed pumpkin pie spice blend on hand, 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

    canola oil, butter, sugar in a red bowl

    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.

    brown and white sugars being beaten with an electric mixer in a large red bowl

    Mix well with an electric mixer. Make sure that the sugars are entirely creamed together with the butter and canola oil.

    egg and vanilla being mixed into a blend of sugar, oil, and butter in a large red bowl

    Next, add in the egg and vanilla. Continue to mix using the electric mixer.

    pumpkin puree being added to butter, oil, and sugar cookie mixture in a large bowl

    Now it is time to add the pumpkin puree.

    Beat with the mixer until completely creamed together.

    flour and pumpkin spices added to the wet cookie dough ingredients in a large bowl

    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 going 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

    cookie dough in a large bowl next to a spiced sugar blend and a cookie sheet

    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.

    cookie dough rolled into balls being placed on a cookie sheet

    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 of 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.

    a drinking glass being used to flatten cookie dough on a cookie sheet

    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.

    a drinking glass being used to flatten cookie dough on a cookie sheet

    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.

    flattened pumpkin cookie dough on a cookie sheet ready to bake

    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.

    pumpkin snickerdoodle cookies stack on a white plate

    Chewy or slightly crisp?

    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.

    pumpkin snickerdoodle cookies stack on a white plate

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    Recipe

    pumpkin snickerdoodle cookies stack on a white plate

    Pumpkin Snickerdoodles

    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.
    5 from 1 vote
    Print Rate
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 48 Cookies
    Calories: 108kcal
    Author: Keri Hix

    Ingredients

    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

    Instructions

    • 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.

    Notes

    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.
    Click here to add your own private notes.

    Nutrition

    Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 55mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

    More Cookie Recipes

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