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golden brown cookies stacked on each other
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4.99 from 140 votes

Pumpkin Snickerdoodles Recipe

These pumpkin spice coated cookies are great for the fall and are easy to freeze!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 22 servings
Calories: 152kcal
Author: Dorothy Kern

Ingredients

For the cookies:

  • ½ cup (113g) unsalted butter, softened
  • cup (81g ) pumpkin puree
  • ½ cup (100g ) granulated sugar
  • ¼ cup (50g ) packed brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 ⅔ cups (206g) all-purpose flour

For the coating:

Instructions

  • Preheat oven to 350°F. Line 2 cookies sheets with parchment paper or silicon baking mats.
  • Add butter, pumpkin, granulated sugar and brown sugar to a large bowl. Mix until creamed, using a hand mixer or stand mixer.
  • Add egg yolk, vanilla, baking soda, salt, cream of tartar, cinnamon and pumpkin pie spice. Mix until combined then mix in flour until just mixed.
  • Stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size balls and roll in spiced sugar.
  • Place cookies onto cookies sheets, 2-inches apart. Bake 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from pan.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Video

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 705IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg