Pumpkin Snickerdoodle Cookies!
Pumpkin Snickerdoodle Cookies! Soft and Easy Pumpkin Cookies! This Snickerdoodles Recipe is perfect for Fall and packed with pumpkin and cinnamon and sugar!
I am OBSESSED with these Pumpkin Snickerdoodle Cookies!
Packed with so many fall flavors, they are perfect for Fall and Thanksgiving!
Plus, here are even more Amazing Fall Pumpkin Recipes!
- No Bake Pumpkin Cookies
- Pumpkin Oatmeal Cookies Recipe
- Pumpkin Cake Mix Cookies with Cinnamon Cream Cheese Frosting
Here’s why you will love this easy recipe for Pumpkin Snickerdoodles!
- All you need for these cookies is some pumpkin puree and some basic pantry ingredients!
- The cinnamon and sugar coating on the outside of the cookie gets a little crunchy, while the inside stays soft and chewy!
- These cookies are so easy to make and you can whip them up in about 12 minutes!
What do you need to make Pumpkin Snickerdoodles?
- First, you will need a can of pumpkin puree! If you have leftover pumpkin, you can always freeze it or use it for another recipe! I recommend these Pumpkin Oatmeal Cookies!
- Cream of Tartar. Cream of tartar is a staple in snickerdoodle cookies! However, if you don’t have any at home, you can make Snickerdoodle Cookies without Cream of Tartar. Read this post on how to make the substitution and then make according to directions!
- The other ingredients include sugar, flour, baking soda, and salt! Super simple!
How to Make Pumpkin Snickerdoodle Cookies
You will LOVE these Pumpkin Snickerdoodle Cookies! They are so simple and full of flavor!
First, combine the sugar and pumpkin puree in a bowl. Then stir in the flour, cream of tartar, baking soda, and salt.
Mix the sugar and cinnamon together in a separate bowl. This will be for coating the cookies!
Then use the cookie scoop to make the cookie dough balls.
Drop a cookie dough ball in the cinnamon/sugar mixture and roll the cookie around to completely coat the it.
Place the cookie dough balls on a cookie sheet. Make sure to space them out so they all bake evenly.
Once the cookies are finished baking, transfer them to a cooling rack. Enjoy!
Pumpkin Snickerdoodle Cookies Recipe
Yields 18 cookies
Preparation time: 12-15 minutes
Bake time: 10 minutes
Additional time: 5 minutes
Ingredients:
1 cup white granulated sugar
2/3 cup pumpkin puree
1 1/3 cups unbleached flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Snickerdoodle topping:
1/3 cup white granulated sugar
2 teaspoons cinnamon
Directions:
Preheat the oven to 400 degrees.
In a large or medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
Let cool on the pan for 5 minutes before moving to a cooling rack.
Pumpkin Snickerdoodle Cookies!
Easy Pumpkin Snickerdoodles! Soft and Chewy Pumpkin Snickerdoodle Cookies for Fall and Thanksgiving! An easy cookie recipe for fall parties!
Ingredients
- 1 cup white granulated sugar
- 2/3 cup pumpkin puree
- 1 1/3 cups unbleached flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Snickerdoodle topping
- 1/3 cup white granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 400 degrees.
- In a large or medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
- Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
- In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
- Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
- Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
- Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
- Let cool on the pan for 5 minutes before moving to a cooling rack.
Can I skip Cream of Tartar in Snickerdoodles?
Yes! There is actually an easy substitution for cream of tartar if you don’t happen to have any at home.
For snickerdoodle cookies without cream of tartar, substitute the cream of tartar AND the baking soda for baking powder.
1 teaspoon of baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
There is just something about snickerdoodle cookies that screams fall to me. Adding pumpkin to the mix of cinnamon and sugar brings out the fall flavors even more!
If you are a fan of Snickerdoodles, be sure to try these Easy Snickerdoodle Recipe without Cream of Tartar!
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