Pumpkin Spice Snickerdoodles


Pumpkin Spice Snickerdoodles

Crinkly, chewy, sugary, and spicy- these are just a few words that describe a Snickerdoodle cookie. Add pumpkin to that and you’ve got the perfect cookie for fall.

Yield: 2 dozen cookies

  • Author: Julie Halfmann



1 cup butter, (2 sticks) softened

1/3 cup canned pumpkin puree

1 1/2 cups granulated sugar

1 egg

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon soda

1/4 teaspoon salt

1 teaspoon pumpkin spice

To roll the cookies in:

1/2 cup granualted sugar

1 teaspoon pumpkin spice


  1. In a mixer bowl beat the butter until creamy. Add the pumpkin puree and sugar and blend until combined. Add the egg and blend until well combined and fluffy.
  2.  Combine the flour, cream of tartar, baking soda, pumpkin spice, and salt in a separate bowl and whisk together to blend.
  3. Add flour mixture to the butter mixture and blend to combine.
  4. Chill the dough for 30 minutes.
  5. Line baking sheets with parchment paper and preheat oven to 400 degrees.
  6. Combine 1/2 cup granulated sugar and 1 teaspoon pumpkin spice.
  7. Roll walnut-sized balls in spiced sugar and place on baking sheet.
  8. Bake 8 minutes, then turn the cookie sheet 180 degrees and bake 4-5 minutes more.


I like to make my own Pumpkin Spice mixture. I share the recipe for that spice mix in this blog post. 

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