Pumpkin snickerdoodles, your new go-to cookie full of pumpkin pie spices and real pumpkin!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
There is not a single day that can’t be improved upon with a warm, chewy cinnamon cookie. Every time I eat cinnamon, I feel like I just received a hug. It’s so warm and comforting!
Snickerdoodles make me smile any day of the year. But pumpkin snickerdoodles?! This is exactly why everyone says Fall is the best time of year.
I took my basic recipe for a small batch of snickerdoodles, stirred in pumpkin and rolled them in my homemade pumpkin pie spice from my homemade pumpkin spice latte recipe. And then I ate every last one by myself.
(If you’re not up for making your own pumpkin spice mix, I love this one from Penzey’s–it’s super pungent and powerful!)
If I can’t confess my dessert sins here, where can I confess? I made another batch of these pumpkin snickerdoodles soon after so I could have other taste-testers verify they were good enough to share here. I may be slightly biased when it comes to warm cookies right from the sheet pan.
It was hard to share.
Pumpkin snickerdoodles, the origins:
Truthfully, I should pack up a triple batch of these cookies and send them to my friend Shenlyn. Remember the wedding cheesecake I made a few months ago? When I was cooking in her kitchen one night, I spotted this amazing vintage cookie sheet pan. I blurted out how much I would love to trade my new cookie sheet pans for this perfectly scuffed vintage specimen. I realize how crazy this sounded in a room full of non-food bloggers, but you guys? You get me. You know how much fun I had photographing these cookies on this pan. With a brand new cookie sheet, I would have been cursing the reflective properties and wanting to take steel wool to it.
Shenlyn packed up this perfect pan and mailed it to me. I practically squealed when I opened the box. Shenlyn is my cookie soul mate. Oh, and ice cream. We like it all. But we really like cookies. Thanks, Shen! xo
Baking tips–pumpkin snickerdoodle recipe:
If the dough feels a bit too soft for you, it’s because your butter is too soft. Butter for cookies should be softened for 20-30 minutes on the counter, not room temperature. You should be able to press a finger into the butter and make an indent, but your finger should not go all the way through.
If you forget about your butter and it softens too much, go ahead and make the dough, and chill it for 15 minutes before rolling it out to bake.
I treat these pumpkin snickerdoodles like harbingers of Fall–the minute I eat one, the air cools off and sweater weather appears.
I love that this recipe only makes 10 cookies, because I’ve found that it’s just enough cookies to share. You can eat a few right off the cookie sheet warm, save a few for later, and share a few, too.
I also love that this recipe has real pumpkin in it! I don’t have many baking pet peeves (except cake mix, but you know this), it’s when something is pumpkin spice flavored but lacks actual pumpkin! This pumpkin snickerdoodle recipe has pumpkin, which makes the cookies wonderfully soft in the center.
If you love these small batch pumpkin snickerdoodles, I have a feeling you would love my small batch easy sugar cookies, too!
Pumpkin Snickerdoodles
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons canned pumpkin puree
- 1/2 cup granulated sugar (+ 2 tablespoons)
- 1 large egg
- 3/4 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons pumpkin pie spice (homemade recipe here)
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, beat together with an electric mixer the butter, pumpkin and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
- In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
- In a shallow bowl, add the remaining 2 tablespoons of sugar and pumpkin pie spice. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the spice mixture. Space the dough balls evenly on the baking sheet, then bake for 11-12 minutes. Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 489 Total Fat: 35g Saturated Fat: 22g Cholesterol: 92mg Sodium: 941mg Carbohydrates: 44g Sugar: 26g Protein: 3g
Pumpkin + Snickerdoodles = you win at life. This is exactly what my Monday needs to make it a little less, well, Monday – like. Pinned!
Ha, I would have said the same thing about the baking sheet! And yes, I also would have eaten all of the cookies… they are calling my name!
Cookies definitely make everything better. I’m eating one right now…although I wish it was this flavour!
I’ve been trying to get my hands on old cookie sheets, awesome find! And even better cookies!
I totally agree that warm, chewy cinnamon cookies can make any day better! And these are gorgeous!!
True story. I was thinking, “Gee. Those cookie sheets look worse than mine do (which were my grandmother’s, that I try to scour clean to no avail). I think she needs some new ones. Haha. I get it now, though. ;) And snickerdoodles make me sing. I’d eat all of them, too.
Pumpkinnnnn!! These look amazing. And small batch means I won’t eat 800. Probably. Or it means I will make a bunch of small batches.
This cookie sheet is beat to perfection, but I’d take these babies warm off a piece of concrete if it came down to it. They look FAB!
Pumpkin snickerdoodles are my favorite!
Hells to the YES! Snickerdoodles are one of my all time FAVE-o’s – they really are a tried and true mood-brightener. And the pumpkin? Stop it, you genius! I’d have a hard time sharing, myself. Hope you had a great weekend, m’lady!
I wanted to buy a perfectly worn cookie sheet from Goodwill this weekend and my husband looked at me like I’d lost my marbles. #foodbloggerprobs Good thing these cookies would look good (and taste good) from any cookie sheet ;)
Oh these cookies. I am ready to eat them all up!
In love with these cookies…and yep. I LOVE my scuffed, stained cookie sheet! ;)
Very very cool!! I have to try these out!
I was looking for a cookie recipe for the two year old and I today… FOUND IT! Excited to make these… aaaand that it’s fall, because, yes, it’s the best!
Truly a loved on sheet pan for the cookies made with shared genuine affection. Win Win!
Ha! It must sound crazy to people who don’t understand. But what a sweet and thoughtful friend!
I love love LOVE pumpkin snickerdoodles. Yours look great!!
LOVE the pan! Love the cookies too! It’s hard to find just the right backdrop for food photos, isn’t it? You have a great friend!
These sound like autumn wrapped up into a dessert! Yummmm!!!
Two of my favorite things combined! I love this!
SOOOOO making these today!
Pumpkin, snickerdoodles, and scuffed up baking sheets…I love it all!!! That pan is awesome looking and the cookies sound amazing girl!!!
You’re a doll! I got so excited when I saw this photo on Instagram! And then to see you made one of my favorite cookies with PUMPKIN in honor of my favorite season?! Well, now YOU are my favorite. Still.
And thank you for bringing back memories of our glorious wedding cheesecake. Oh, my. I’d remarry just for that. (Martin again, of course) ;)
You can send me a batch of these yummies anytime! <3
Your pan reminds me of when I begged my aunt for an old beat up muffin tin, I think she thought I was nuts. These pumpkin snickerdoodles look delicious and are perfect for this time of year…I would eat the whole pan myself too.
OMG that color! Why hasn’t anybody done this before? These cookies were meant to be pumpkinified. Also, I totally get the pan obsession and I want to tell you that I looooove those measuring spoons. Cute!
Believe it or not, I’ve only made snickerdoodles once in my life. I definitely need to make them more often! So good!
Even though I started my diet today, I am going to make tho sky cheat meal!! OMG!
Hahahah I JUST did this with my friend Angie! She gave me the most puzzled look when I oooed and awwed over her old beat up sheet pans. It’s not easily understood what a gem those are. Yours is the perfect backdrop to this pumpkin beauties!
Swooning over that baking pan. Almost as much as I’m swooning over these cookies. OK, and drooling.
that gorgeous pan was the first thing I thought when I opened your post! jelly, if only I had a friend that would package theirs up and send it to me! Mission to scuff up my shiny pans.
What a beautiful color these wonderful cookies are. Fall sunshine. Who doesn’t love snickerdoodles—especially this flavor enhanced one. Great job in cutting the recipe down.
Best cookie combo ever!
We have some amazing, tarnished old bakeware at work and I think about swapping it with my shinier, newer stuff ALL the time.
Swoon! I’m going to start improving my day starting…now!
Hi there! These look yummy! I’d like to make 3-4 dozen of these so I’m thinking I need to quadruple the recipe. Is there a trick to that or do I just multiple each ingredient by 4? Four eggs and 4 teaspoons of cream of tartar sounds like a lot so I wanted to check before the baking begins. Thanks :-)
Hi Stacy,
I haven’t tried quadrupling this recipe, I’m sorry. I just bake for two. If you try it and it works, let us all know :)
Happy baking,
Christina
What yummy looking cookies! The baking sheet has lots of character :)
I loved your story about the cookie sheet! I was really lucky to find my stained one. When we moved into our rental house 2 years ago, the previous tenants had left this crummy-looking baking sheet in the drawer beneath the oven (plus a muffin sheet without quite so much character), and I was SO excited!! It took me a while to start photographing with it, but I’ve loved it ever since. :) And these cookies… No way would I share any of them either! Pumpkin is the best, and combined with snickerdoodles… Pure bliss. Already pinned!
I doubled this recipe (we have more than two) and it came out great! I am not sure how dense the cookies should be but mine were super light and fluffy, and absolutely perfect with a quick dunk in my coffee. I am in love!
OMG these were so delicious! I didn’t have cream of tartar on hand so I followed instructions on how to use extra baking powder instead…not exactly the same but they were still fluffy and full of pumpkin spice flavor!!
I love to leave comments AFTER I have tried the recipe! I doubled the recipe exactly as posted. It made 20 very large cookies using a tablespoon scoop. They were light and fluffy and are larger than my palm. They have lots of pumpkin spice flavor, however the pumpkin itself isn’t strong. I made these for my son to take to school tomorrow. I can’t wait to see if they like them. They taste wonderful and I will definitely be making them again.
You’re the best, Melanie! Thanks for letting me know the recipe can be doubled :)
Happy baking,
tina
Perfect starting place for delicious baked treats! The batter is super sticky even after refrigerating for 40 minutes. I added white chocolate chips because… chocolate! These cookies are SO perfect! They are lightly crisp on the outside yet pillowy soft (though not under-cooked) on the inside. The addition of the white chocolate was great though the cookies on their own are delicious as well. This is a fun recipe & Since it made 10 cookies, it is truly perfect for 2-3 people. I have a small gathering of friends coming over for a party today & I baked this recipe as well as Christine’s pumpkin chocolate chip (made w/semi-sweet chips instead of white). Both batches are delicious & I have a total of 20 cookies & 5 friends coming. That’s a perfect amount as I’ve made other goodies for us as well. Thank you for yet another scrumptious recipe to play with!
I found the batter wAY TOO SOFT TO ROLL IN A BALL not sure what I did wrong. Also the recipe called for extra flour and never did say where to add it. I was not sure
I replaced the pumpkin with sweet potato, used white whole wheat flour and put the spices into the batter. They came out perfectly delicious! Great recipe!
Wore my scarf and gloves for the first time this season and just made your delicious pumpkin snickerdoodles too!! Perfect transition into Fall. Thanks Christina!
These soft, puffy cookies are to die for! They are moist and crunchy. Love them!