These Pumpkin Snickerdoodle Cookies combine two popular flavors into one tasty treat! Enjoy some fresh from the oven in only 15 minutes.
All you need is a can of puree and a handful of simple pantry ingredients to create tender, chewy bites of pure bliss.
Plus, these easy snickerdoodle cookies are naturally free of eggs and dairy making them allergen-friendly too!
For another flavor combination twist, try these amazing smores bars. Melted chocolate is sandwiched between two cookie layers and topped with ooey gooey marshmallows.
Or, browse through my other pumpkin desserts for fall holiday inspiration!
How To Make Pumpkin Snickerdoodle Cookies
Combine the wet ingredients (that includes sugar!) in a bowl, then stir in the dry. In a separate small bowl, mix together cinnamon and sugar for the outer coating.Scoop out the dough and roll each ball in the cinnamon sugar mixture before placing on a lined baking sheet. Leave space between each one to allow for spreading.
Then, bake and cool before serving!
It’s best to pull these from the oven just as the edges start to brown since the centers will continue to set as they cool on the pan. If you leave them in until they look fully baked, they will end up being tough and dry.
Tips and Tricks
- Don’t forget the cream of tartar. This is what gives snickerdoodles their signature tangy flavor, and it helps create the perfect soft and chewy texture as well.
- Choose the right can! You will need plain puree for this pumpkin cookies recipe, not pie filling which has added sugar and spices. Check the label carefully to be sure you select the correct one.
- Boost the flavor. To make these easy snickerdoodle cookies extra delicious, add up to 1 teaspoon of pumpkin pie spice to the dry ingredients.
- Need a larger batch? Easily double or triple the amounts listed and grab some extra pans. If you don’t have a double oven, you may want to refrigerate the dough between batches so it doesn’t become too soft.
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper
- Mixing Bowls - I like to have a variety of sizes on hand, and this set has them all.
- 1 Tablespoon Scoop - This not only makes scooping easier, but it guarantees that all of your pumpkin snickerdoodle cookies are the same size.
- Cooling Racks - I like these because you can cool a lot of treats without taking up a lot of counter space.
FAQ - Common Recipe Questions
Can I use homemade puree for pumpkin snickerdoodle cookies?Yes, though the flavor might be a bit different. That’s because some canned purees are made from a variety of winter squash (like butternut) for a sweeter, less stringy product.
Do these need to be refrigerated?
Store in a sealed container at room temperature for up to 1 week - if they even last that long!
Store in a sealed container at room temperature for up to 1 week - if they even last that long!
Can I make this pumpkin cookies recipe with brown sugar?
Technically, yes, but it may change the overall texture and flavor from the extra molasses. Your baked goods will also come out darker in color.
Technically, yes, but it may change the overall texture and flavor from the extra molasses. Your baked goods will also come out darker in color.
If you want to give it a try, I would use ½ cup each of granulated and light brown sugar and see how they turn out.
Enjoy!
With love from our simple kitchen to yours.
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MORE COOKIE RECIPES
Decorated Sugar Cookies (Excellent any time of year)
3 Ingredient Peanut Butter Cookies
Crispy Chocolate Cake Mix Cookies
Apple Cookies with Streusel Topping
Decorated Sugar Cookies (Excellent any time of year)
3 Ingredient Peanut Butter Cookies
Crispy Chocolate Cake Mix Cookies
Apple Cookies with Streusel Topping
Yield: 18 cookies
Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies combine two popular flavors into one tasty treat! Enjoy some fresh from the oven in only 15 minutes.
Prep time: 15 MinCook time: 10 MinInactive time: 5 MinTotal time: 30 Min
Ingredients
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 1/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Snickerdoodle Topping
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 400°F.
- In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
- Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
- In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
- Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
- Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
- Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
- Let cool on the pan for 5 minutes before moving to a cooling rack.
Originally published September 2021
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can you use Stevia or other artificial sweetener Diabetic family
ReplyDeleteI split the recipe, half as written, half with Swerve and almond flour and half a pecan on top. I also didn't have cream of tartar, so I substituted baking powder for that and the baking soda. I cooked them both as directed. The Swerve cookies spread a bit and were pretty moist at the end of 10 minutes, but firmed up completely once cool. I also rolled them in the brown sugar Swerve because I was afraid it would dissolve the granulated sweetener. They both turned out really great. Such a simple, tasty recipe.
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