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.



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


  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.


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 + 1/2 cup whole wheat pastry flour.