|

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies. An easy recipe with a twist on the traditional Snickerdoodle cookie. Great Thanksgiving dessert idea or after school snack.

Sometimes it makes me nervous to mess with an American classic. Snickerdoodle cookies have been around a long time. Chances are they didn’t originate in the U.S. but they have been a part of our culture for what seems like forever. The sign of a true Snickerdoodle is the cinnamon and sugar coating on the outside. So even though there is pumpkin in these Pumpkin Snickerdoodle Cookies, they are the real deal! Each ball of dough is dropped in the coating and the end result is amazing. 

pumpkin snickerdoodle cookie dough on cookie sheet

Pumpkin Snickerdoodle Cookies for a sweet treat!

These little pumpkin snickerdoodle cookies are the perfect fall treat…for after school, in lunch boxes or with a cup of coffee. They would also be a big hit on Thanksgiving Day. They stay fresh in an airtight container for several days so they are a great make-ahead dessert. This recipe can be doubled if you want to make enough to freeze. Freezing some might actually be a good idea because they are slightly addicting. Believe me, you will not be able to eat just one.

pumpkin snickerdoodle cookies on cooling rack

pumpkin snickerdoodle cookies on cooling rack with pumpkins

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies. An easy recipe with a twist on the traditional Snickerdoodle cookie. Great Thanksgiving dessert idea or after school snack.
3.67 from 3 votes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 Egg
  • 1 teaspoon vanilla
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cream of tartar

Rolling Mix:

  • 1/2 cup white sugar
  • 1 teaspoon Cinnamon

Instructions

  • In a large bowl or bowl of a standing mixer, combine the butter, sugars, pumpkin, egg and vanilla.
  • Beat until fluffy.
  • In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cream of tartar.
  • Slowly add dry mixture to pumpkin mixture.
  • Mix until combined but do not over mix.
  • Cover and refrigerate 1 hour.
  • Preheat oven to 350 degrees F.
  • Combine 1/2 c. sugar and 1 t. cinnamon in a small bowl.
  • Scoop the cookie dough and roll into balls.
  • Drop the balls in the sugar/cinnamon mix and roll around until the ball is covered.
  • Once the balls are on the ungreased cookie sheet, flatten with the bottom of a small glass.
  • Bake 10 minutes.
  • Cool completely.
  • Can be stored in an airtight container for several days.

Nutrition

Serving: 1cookie | Calories: 95kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Like this recipe?Follow me at @onsuttonplace

If you have never made these pumpkin snickerdoodle cookies, I hope you give them a try. The smell when they are baking makes the house feel all warm and cozy. They really are comfort food at its best. 

pumpkin snickerdoodle cookies on cooling rack with pumpkins

Affiliate links included. Click HERE for my disclosure statement.

Thank you for stopping by…

I’ll be back in a few days…until then enjoy something pumpkin!

Are you a member of the OSP Community?
Please join us for inspiration and ideas…

Click to learn more!

Love to make banners and DIY wall art? Cards & other crafting projects? 
Click HERE to see my Fall Floral Alphabet Printables!

Fall Alphabet Printables from On Sutton Place