My Easy Pumpkin Snickerdoodles are a quick and easy bake. Taking my inspiration from pumpkin pie, the sugar cookie dough is filled with pumpkin puree, a combination of ground cinnamon, nutmeg and clove, for a snickerdoodle that really delivers on the flavors of Fall.
Easy Pumpkin Snickerdoodles
Y’all know we love Snickerdoodles and they are a regular bake in my kitchen any time of the year!
Traditional Snickerdoodles are great, but I like to play with flavors, so for Fall I thought that the flavors of pumpkin pie would work really well in these fluffy pumpkin snickerdoodles. They’ve been a real hit every time I’ve baked them.
This easy snickerdoodle recipe can be prepared and baked in 20 minutes, making this one of my favorite quick and easy bakes. It’s also a great bake with the kids and grandkids as they can do most of the work themselves and being a quick bake they don’t get bored.
If, like me, you love the Fall flavors of pumpkin and cinnamon you’ll love these Pumpkin Snickerdoodles, and you’ll probably also like my recipe for Sopapilla Cheesecake too.
What is a snickerdoodle?
A snickerdoodle is an American sugar cookie that is flavored with ground cinnamon. Cream of tartar is also added as a raising agent in the cookie dough, which gives the cookies their slightly sour, tangy taste. I’ve given these snickerdoodle cookies a festive twist by adding some pumpkin puree and extra pumpkin pie inspired spices to the cookie dough.
How to make Easy Pumpkin Snickerdoodle Cookies:
- Preheat oven to 375F.
- Combine sugar and butter in a mixing bowl until smooth.
- Once the mixture is nice and smooth, add the eggs and vanilla.
- Add in the pumpkin.
- Beat or mix again until a smooth consistency.
- In a separate bowl, mix dry ingredients.
- Slowly stir those into the butter mixture until the cookie dough is well mixed.
- Mix the sugar and cinnamon for the topping either in a bowl or on a plate.
- I like to do this on a plate and then roll the cookie dough balls through it.
- Roll batter into 2-inch size balls and place on cookie sheet.
- Press each ball of dough down to flatten then bake for 10-12 minutes in the hot oven.
- When baked, remove the sheet from the oven and set the cookies onto a wire rack.
- Allow the cookies to cool a little before enjoying.
Recipe ingredients & substitutions:
- SUGAR: I use white granulated sugar in this cookie dough.
- BUTTER: you can use either salted or unsalted butter, either will work. Just ensure the butter is softened to make it easier to combine with the sugar.
- EGGS: I add 2 eggs to the cookie dough.
- FLAVORINGS: I use a combination of both pumpkin puree and vanilla extract to flavor these cookies. For ease I recommend using canned pumpkin puree.
- FLOUR: I use all purpose flour for these pumpkin snickerdoodle cookies.
- SALT: I add 1/2 teaspoon of sea salt to the cookie dough.
- RAISING AGENTS: I use a combination of both baking soda and cream of tartar in the cookie dough. Cream of tartar adds that sour tang to the dough that we come to expect in a snickerdoodle cookie.
- SPICES: To add to the pumpkin spice flavor of these cookies I add a combination of ground cinnamon, nutmeg and cloves to the cookie dough. You could also substitute the individual spices with 1 3/4 teaspoons of pumpkin pie spice blend if you have it.
- TOPPINGS: I coat these pumpkin spice snickerdoodles with a coating of combined sugar and ground cinnamon to give a really punchy cinnamon flavor.
I was so excited to find that McCormick has come out with a large container of Cinnamon Sugar (see above) Not only do I use this ready prepared mix for Snickerdoodles & Sopapillas, it’s also really handy for Cinnamon Toast or Cinnamon Pancakes too!
This is a really versatile recipe and you can easily adapt the flavors to suit your own taste. Using the sugar cookie dough recipe you can also make these cookies to suit other holidays. Here are some ideas:
- For Christmas inspired snickerdoodle cookies, swap the pumpkin puree for some peppermint extract.
- Cocoa powder can be added for a chocolate flavored snickerdoodle.
- Add some orange zest along with cocoa powder for chocolate orange snickerdoodles.
- Lemon zest and juice can be added to the cookie dough, then coated in a lemon sugar coating for a lighter spring fresh cookie.
- You can also play with the cookie toppings. Add different colors of Sanding Sugar for different holidays throughout the year.
Recipe hints & tips:
- I recommend taking the butter out of the refrigerator for 30 minutes to 1 hour before baking the cookies. This will allow the butter to soften and make it easier to cream together with the sugar.
- Line the cookie sheet with some baking parchment, this helps stop the cookies from sticking to the sheet.
- This recipe will make roughly 36 cookies, but can be easily doubled if you are feeding a crowd over the festive holidays. You can also use half the dough now, and freeze the remaining cookie dough for another day.
- Leftover pumpkin puree can be stored in the freezer for another day. I like to freeze pumpkin puree in ready measured containers, that way I just take out what I need for each bake and nothing goes to waste.
Do you flatten snickerdoodles before baking?
Yes, always press the ball of cookie dough to flatten it before baking the cookies. This will ensure the cookies remain flat and stops the dough from puffing up in the oven.
Why do you add cream of tartar to snickerdoodles?
Cream of tartar is more acidic than baking powder, which gives a slight sourness to the cookie dough and results in the slightly tangy flavor we all expect from snickerdoodles.
Why do my snickerdoodle hard?
If your cookies are too hard then you may be baking them at too low a temperature, which means you have to cook them longer and they dry out in the oven. I suggest baking the cookies for 8-10 minutes at 375F.
How long will snickerdoodles stay fresh?
Once baked and cooled, place the cookies into an airtight container and store on the counter top at room temperature for up to 7 days (although they rarely last that long in my kitchen).
Can I freeze snickerdoodle cookies?
Once baked and cooled, place them in a single layer into an airtight container. If freezing multiple layers, place a sheet of baking parchment between each layer to stop them cookies sticking together. Store in the freezer for up to 3 months.
Can you freeze snickerdoodle cookie dough?
Yes, cookie dough freezes really well. Once combined I like to roll and flatten the raw cookie dough before placing it into an airtight container and freezing for up to 3 months.
Don’t miss these additional delicious Cookie Recipes here at When Is Dinner:
- Chocolate Snickerdoodles
- Holiday Peppermint Snickerdoodles
- Homemade Sugar Cookies
- Pumpkin Chocolate Chip Cookies
- No Bake Chocolate Oatmeal Cookies
- COOKIE INGREDIENTS
- 1 1/2 cups sugar
- 1 cups softened butter
- 2 eggs
- ¾ cup pumpkin puree
- 2 teaspoons vanilla
- 3 ½ cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- COOKIE TOPPING
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 97mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g
These are a few items I find helpful in my own kitchen when preparing these Pumpkin Snickerdoodles:
Pyrex Glass Mixing Bowl Set (3-Piece)KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour SilverLibbys 100% Pure Pumpkin, 29-Ounce Cans (Pack of 12)McCormick Super Deal Cinnamon Sugar, 15 Fl Oz (Pack of 1)Wilton 417-1112 Stainless Steel Cookie Scoop, SilverRachael Ray Nonstick Bakeware Cookie Pan Set, 3-Piece, Gray with Marine Blue Silicone GripsReynolds Kitchens Non-Stick Parchment Paper – 60 Square FeetThe Edible Cookie Dough Cookbook: 75 Recipes for Incredibly Delectable Doughs You Can Eat Right Off the SpoonCake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake MixFavorite Cookies: More than 40 Recipes for Iconic TreatsSnickerdoodle Cookie Recipe (Cookie Recipes Book 20)