Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies are soft, light, fluffy and packed with pumpkin flavor.

They boast all of your favorite pumpkin pie spices, including cinnamon, ginger, nutmeg and allspice and are perfectly sweetened with brown sugar.

You'll want to make several batches this fall, I promise!

How to make pumpkin snickerdoodle cookies

Featured Ingredients

• Flour: You can use any all-purpose flour you have on hand.
• Leavening agents: To make these cookies extra fluffy, I use cream of tartar and baking soda.
• Spices: Cinnamon, ginger, nutmeg and allspice to be exact.
• Butter: A stick of softened butter makes these cookies absolutely scrumptious (and they still only have 190 calories each!).
• Brown sugar: I like to use dark brown sugar for that extra molasses flavor.
• Egg: To help that fluff and hold everything together.
• Vanilla: For that truly yummy cookie flavor!
• Cinnamon and sugar: A mixture to roll the cookies in before they bake (hello, snickerdoodle!).

Step-by-Step Instructions

1. In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, ginger, nutmeg and allspice until thoroughly mixed. Set aside.
2. In another medium mixing bowl, use a hand mixer on medium speed to cream together the softened butter and brown sugar until fluffy.
3. While running the hand mixer, add the pumpkin puree, egg and vanilla extract and continue to beat until fluffy.
4. Reduce the speed of the hand mixer to medium-low and slowly add the dry ingredients to the wet ingredients, beating just until the mixture forms a homogenous dough, scraping the sides of the bowl as needed.
5. Cover the bowl with plastic wrap and refrigerate at least 30-60 minutes (can be refrigerated for several days before baking).
6. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
7. In a small bowl, mix together the sugar and cinnamon until combined.
8. Use a medium cookie scoop to form 2-inch balls of cookie dough.
9. Roll the cookie dough balls in the cinnamon sugar mixture and line them on the parchment paper at least 1-inch apart.
10. Bake 9-12 minutes or until the cookies are just set (they should be soft to the touch). Let the cookies cool at least 15 minutes.

Recipe Substitutions and Alterations

• For the flour: You can use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat, gluten free all-purpose or any other all-purpose flour.
  • I like to use 1 cup all-purpose + ½ cup whole wheat pastry flour.
• For the cream of tartar: If you don't have it on hand, use baking powder instead.
• For the spices: You can also use a mix of cinnamon + pumpkin pie spice if you want.
• For the butter: You could try it with coconut oil (although I haven't tested this).
• For the brown sugar: You can use dark or light brown sugar or granulated sugar or a mix.
  • You could also use a natural alternative sweetener such as stevia or Swerve.
• For the pumpkin: Be sure to use pure pumpkin puree from the can, or make your own.

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose or gluten free oat flour.
  • Be sure all packaged ingredients are gluten free.
• To make these dairy free: This recipe does not contain dairy.
• To make these vegan: Try with coconut oil instead of butter.
  • Try with an egg replacer like Bob's Red Mill egg replacer or make a flax 'egg'. (Though I have not tested either of these.)
• To make these egg free: Try with an egg replacer like Bob's Red Mill egg replacer or make a flax 'egg'. (Though I have not tested either of these.)
• To make these nut free. This recipe does not contain nuts.
  • Be sure all ingredients are nut free.

Pumpkin recipes to make this fall:

• Pumpkin Pasta with Bacon
• Pumpkin Cookie Dough Bites
• Copycat Starbucks Pumpkin Bread
• Pumpkin Muffins with Pistachio Crumble
• Pumpkin Spice Waffles
• Maple Pumpkin Butter

Pumpkin Snickerdoodle Cookies

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These pumpkin snickerdoodle cookies are soft, light and fluffy. They boast all of your favorite pumpkin pie spices and are coated in cinnamon sugar.

• Author: Julie Andrews
• Prep Time: 10-15 mins + 1 hr refrigeration
• Cook Time: 9-12 mins
• Total Time: 19-27 mins + 1 hr refrigeration
• Yield: Makes 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cookies:

• 1 ½ cups flour*
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon coarse salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch ground allspice
• ½ cup butter, room temperature
• ½ cup dark brown sugar
• ¼ cup pure pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract

Cinnamon-Sugar Topping:

• 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, ginger, nutmeg and allspice until thoroughly mixed. Set aside.
2. In another medium mixing bowl, use a hand mixer on medium speed to cream together the softened butter and brown sugar until fluffy. While running the hand mixer, add the pumpkin puree, egg and vanilla extract and continue to beat until fluffy.
3. Reduce the speed of the hand mixer to medium-low and slowly add the dry ingredients to the wet ingredients, beating just until the mixture forms a homogenous dough, scraping the sides of the bowl as needed.
4. Cover the bowl with plastic wrap and refrigerate at least 30-60 minutes (can be refrigerated for several days before baking).
5. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
6. In a small bowl, mix together the sugar and cinnamon until combined.
7. Use a medium cookie scoop to form 2-inch balls of cookie dough. Roll the cookie dough balls in the cinnamon sugar mixture and line them on the parchment paper at least 1-inch apart.
8. Bake 9-12 minutes or until the cookies are just set (they should be soft to the touch). Let the cookies cool at least 15 minutes.

Notes

Substitution Tip: You can use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat, gluten free all-purpose or any other all-purpose flour. I like to use 1 cup all-purpose + ½ cup whole wheat pastry flour.

Nutrition

• Serving Size: 1 cookie
• Calories: 190
• Sugar: 9g
• Sodium: 207mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 96mg