{"id":46155,"date":"2025-08-11T11:14:21","date_gmt":"2025-08-11T05:44:21","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=46155"},"modified":"2025-08-11T11:14:23","modified_gmt":"2025-08-11T05:44:23","slug":"pumpkin-snickerdoodle-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-snickerdoodle-cookies\/","title":{"rendered":"Pumpkin Snickerdoodle Cookies"},"content":{"rendered":"\n

These pumpkin snickerdoodle cookies<\/strong> are thick, soft, perfectly chewy, and full of warm autumn spices. They are everything you love about a classic snickerdoodle, but with a seasonal pumpkin twist!<\/p>\n\n\n\n

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This pumpkin snickerdoodle recipe is as simple as it gets - no mixers and no complicated steps. I even skipped cream of tartar in the dough and still got the best texture! Made with homemade pumpkin puree and pumpkin pie spices, these comforting snickerdoodles taste like fall in every bite!<\/p>\n\n\n\n

For more autumnal baking, try my luscious pumpkin Basque cheesecake<\/a>, soft and pillowy pumpkin cinnamon rolls<\/a>, moist pumpkin sheet cake<\/a>, and pumpkin oats madeleines<\/a>! I'm sure you'll love these!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 With cinnamon, pumpkin, and pumpkin pie spices, these pumpkin snickerdoodles bring together all the cozy flavors of autumn!<\/p>\n\n\n\n

\u2728 Easy recipe with simple steps! You won't need a mixer or even a beater. 2 bowls, a whisk, and a spatula will do the job.<\/p>\n\n\n\n

\u2728 Even without the usual cream of tartar, these cookies have the texture of a classic snickerdoodle - buttery, soft, thick, and chewy with a slightly crispy, crackly top!<\/p>\n\n\n\n

\u2728Whether you use homemade pumpkin puree or canned, either will work beautifully here.<\/p>\n\n\n\n

\u2728 The soft cookie dough comes together very quickly and needs to be chilled. It can be refrigerated for up to 2 days, making it a perfect make-ahead recipe! <\/p>\n\n\n\n

\u2728 You'll want to make a double batch - these cookies go SO fast!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> For a tender cookie, all-purpose flour works the best. <\/p>\n\n\n\n

Pumpkin:<\/strong> You can use homemade pumpkin puree, like I did for my easy pumpkin bread<\/a>, or canned puree. Please make sure the canned puree you are using is pure pumpkin and not pumpkin pie filling. Do check the label.<\/p>\n\n\n\n

Melted butter:<\/strong> I used salted butter. If you're using unsalted butter, add 1\/4 tsp salt to the dry ingredients.<\/p>\n\n\n\n

Sugar:<\/strong> We are using a mix of white and brown sugars here. Brown sugar adds a touch of caramel flavor and also keeps the cookies soft.<\/p>\n\n\n\n

Leavening agents:<\/strong> We have both baking soda and baking powder in this snickerdoodle recipe. Baking powder creates a lighter texture, while baking soda makes the cookies puffy and gives a lovely golden color.<\/p>\n\n\n\n

Spices:<\/strong> Cinnamon powder and pumpkin pie spice make these cookies so flavorful! You can use store-bought pumpkin pie spice or make your own, as I did for my pumpkin spiced almonds<\/a>.<\/p>\n\n\n\n

Vanilla extract:<\/strong> Use store-bought or homemade vanilla extract<\/a> to round up the flavors.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Snickerdoodle Cookies<\/h2>\n\n\n\n
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Step 1:<\/strong> In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda.<\/p>\n<\/div>\n\n\n\n

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\"Wet<\/figure>\n\n\n\n

Step 2:<\/strong> In another bowl, mix the melted butter, granulated sugar, and brown sugar. Whisk in the pumpkin puree and vanilla extract. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour the wet ingredients over the dry ingredients and mix well.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Cover and refrigerate this cookie dough for a least 1 hour. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"cinnamon<\/figure>\n\n\n\n

Step 5:<\/strong> Make cinnamon sugar:<\/strong> Combine granulated sugar and cinnamon powder in a small bowl.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Scoop out 1.5 tablespoons of dough into balls. Roll in the cinnamon sugar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Cookie<\/figure>\n\n\n\n

Step 7:<\/strong> Place on the prepared baking sheet and flatten lightly.<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> Bake at 180C \/350F for 10-11 minutes, until the edges are set and the center is soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Let the cookies cool on the tray for about 15 minutes. Serve and enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n