Pumpkin Snickerdoodles - a fresh take on an old classic for fall! from www.thirtyhandmadedays.com
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5 from 1 vote

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles give you that same great snickerdoodle base, but stepped up a notch with pumpkin. They will sink into your mouth and scream fall!
Prep Time15 mins
Cook Time12 mins
Refrigerate Time1 hr
Total Time1 hr 27 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Snickerdoodles
Servings: 30 cookies
Calories: 168kcal
Author: Mique Provost


  • 1 c butter
  • 1 ½ c sugar
  • ¾ c pumpkin puree
  • 1 large egg
  • 2 tsp vanilla
  • 3 ¾ c flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon

Rolling Sugar:

  • ½ c sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp all-spice


  • In a large bowl cream butter until fluffy.
  • Add sugar and pumpkin puree, beat well.
  • Mix in egg and vanilla, scraping down sides to incorporate all ingredients.
  • In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
  • Beat flour mixture into liquid mix a little at a time until fully incorporated.
  • Cover dough with plastic wrap and chill for at least 1 hour.
  • Mix rolling sugar ingredients together in a small bowl.
  • When ready to bake, preheat oven to 350 degrees.
  • Line baking sheet with silpat.
  • Remove cookie dough from the fridge.
  • Use a medium scoop to scoop out dough and roll into balls.
  • Roll balls in cinnamon sugar mix, making sure they are coated well.
  • Place 2” apart onto prepared sheets.
  • Use a glass with a flat bottom to dip in sugar and flatten the balls.
  • Bake at 350 for 10-12 mins until they are slightly firm to the tough.
  • Let cool on baking sheets for 5 mins then transfer to wire rack to cool completely.


Calories: 168kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 58mg | Fiber: 0g | Sugar: 13g | Vitamin A: 1150IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.9mg