This pumpkin snickerdoodles recipe make the perfect soft, chewy and delicious cookie for fall! It’s Snickerdoodles with a new fall friend!
There’s something about October that has me wanting to put a little bit of pumpkin puree and cinnamon in nearly everything. From my amped up morning coffee, to smoothies, to just about anything that I bake!
Do you have the bug, too? Even if you say, “not nearly as badly as you do!,” these pumpkin snickerdoodles will be just the thing to add to your fall baking list!
They are out of this world delicious and so incredibly soft that you will be amazed and just as enchanted with them as I am.
And guys, if you haven’t already tried your hand at making your own pumpkin puree, that’s fine. You can definitely make these with your favorite from the grocery store. But believe me, the homemade puree is so easy and has so much more flavor you’ll want to fill your freezer to the brim with it!
Here’s my Pumpkin Snickerdoodles recipe. I think you are going to absolutely love them!
Easy Pumpkin Cookies Recipe
Ingredients
- 1/2 cup (114 g) pumpkin puree
- 4 tablespoons (57 g) butter, softened
- 1 1/2 cups (297 g) granulated sugar
- 2 (100 g) eggs
- 3 teaspoons (15 g) vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon (3 g) cream of tartar
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (4 g) baking powder
- 2 1/2 teaspoons (7 g) ground cinnamon
- 1/4 teaspoon (1 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground ginger
- 1/4 teaspoon (1 g) kosher salt
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
Instructions
- Preheat oven to 400º F. Line two rimmed baking sheets with parchment paper. Set aside.
- Cream together butter and sugar. Add in pumpkin puree, eggs and vanilla.
- Whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Slowly incorporate into the butter and sugar mixture.
- Mix together granulated sugar and cinnamon in a small bowl. Scoop cookie dough by the tablespoon full and roll into a ball. Roll the ball into the prepared sugar and cinnamon mixture. Place onto a large cookie sheet, about 2-3 inches apart. Bake for about 10 minutes until cookies have lightly browned. Remove from oven and allow to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made these today, great taste and texture, look just like the picture. My family finds them to be dry and feels they would be good with coffee or hot tea. I said a glass of cold milk would be good with them.
Hard not to resist! I might have to make these for a Thanksgiving treat (and try it a few times before that too!)
Oh yes, Mary! You definitely will want to taste test a few times before serving them for Thanksgiving (LOL!) 🙂
Two of my favorites….pumpkin & snickerdoodles!!!! Love this Robyn 🙂
Thanks so much, Marla! I love them both and though combining just seemed like the right thing to do! 🙂
When I pull up this recipe, it’s showing pics of your amazing chocolate cake, with the hearts on it- from a recent article. Maybe my phone is glitchy- but thought I’d mention it. I clicked the link and I searched in your site for pumpkin snicker doodles.
Love your stuff!!
Thanks so much for letting me know, Jacquie!! xo
I am not seeing when to add the pumpkin puree..
Hi Meredith,
You add the pumpkin puree after you’ve creamed together the butter and sugar. I hope that helps!
Thanks! Can’t wait to try this one! Every recipe I have tried of yours has been AMAZING!