Irresistible Snickerdoodle Pumpkin Cookies Recipe

Introduction: Indulge in the perfect blend of classic snickerdoodle flavors with a delightful pumpkin twist in this irresistible Snickerdoodle Pumpkin Cookies recipe. These soft, chewy, and aromatic cookies are a wonderful treat that captures the essence of fall. The warm spices and sweet pumpkin create a harmony of flavors that will have your taste buds dancing. Follow this simple recipe to whip up a batch of these delightful cookies and savor the seasonal goodness.


For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • ¾ cup canned pumpkin puree
  • 1 tsp vanilla extract

For the Coating:

  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon


  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, and cloves. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.
  4. Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix well until all the wet ingredients are fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft cookie dough forms.
  6. Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
  7. Shape Cookie Dough: Take spoonfuls of the cookie dough and roll them into balls, about 1.5 inches in diameter.
  8. Coat with Cinnamon Sugar: Roll each cookie dough ball in the cinnamon sugar coating, ensuring they are evenly coated.
  9. Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, leaving some space between each cookie to allow for spreading.
  10. Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown. The cookies will appear slightly puffed up and may crack on the surface.
  11. Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Serve and Share: Serve these delicious Snickerdoodle Pumpkin Cookies on a festive platter and enjoy the delightful combination of flavors. Share them with family, friends, or simply enjoy them with a cup of hot cocoa or pumpkin spice latte.

Conclusion: These Snickerdoodle Pumpkin Cookies are a perfect treat for fall, combining the beloved flavors of snickerdoodles with the comforting essence of pumpkin. Their soft and chewy texture, along with the warm spices, makes them an irresistible delight for any autumn gathering or cozy evening at home. Embrace the seasonal spirit by baking a batch of these cookies and relishing the harmonious blend of cinnamon, pumpkin, and sugar in every bite.


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