...
Go Back

Irresistible Pumpkin Snickerdoodle Cookie Recipe You’ll Crave Every Fall

Enjoy these warm, spiced pumpkin snickerdoodles perfect for fall gatherings and cozy afternoons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2¾ cups all-purpose flour
  • 1½ tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
Wet Ingredients
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • ¾ cup pumpkin puree
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • ¼ cup granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Mix dry ingredients: flour, cream of tartar, baking soda, salt, and spices.
  3. Cream butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg yolk, and vanilla; mix well.
  4. Gradually add dry ingredients to wet, mixing until just combined. Form dough balls, roll in cinnamon sugar, and place on sheets.
  5. Bake for 10–12 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to wire rack.

Notes

For best flavor, use fresh spices and measure ingredients accurately.