Pumpkin Snickerdoodles – Learn with Experts

Pumpkin Snickerdoodles – Learn with Experts: These pumpkin snickerdoodles will blow your mind if you already love snickerdoodles. These cookies taste like fall and are very soft, chewy, and buttery. They taste like snickerdoodles but are made with pumpkin, cinnamon sugar, and other fall spices. They are the perfect fall cookie.

Pumpkin Snickerdoodles – Learn with Experts

For years, this recipe has been a hit on the blog, and for good reason. It’s easy, and you don’t even need a mixer (yay!). There is some freezing that needs to be done, so be patient. But this cookie recipe is seriously worth the wait!

A lot of pumpkin cookies turn out cake, but I made sure that my pumpkin snickerdoodles were just the right amount of soft and chewy. It will be hard not to eat one and then another and another I always tell people to make two batches just in case.


  •  ½ cup unsalted butter melted and cooled for at least 10 minutes (113g)
  •  ½ cup sugar (100g)
  •  ⅓ cup light brown sugar tightly packed (70g)
  •  ¼ cup pumpkin puree (73g)
  •  1 large egg yolk
  •  ¾ teaspoon vanilla extract
  •  1 ½ cups all purpose (plain) flour (190g)
  •  1 ½ teaspoons pumpkin pie spice
  •  ½ teaspoon baking soda
  •  ¼ teaspoon cream of tartar
  •  ½ teaspoon salt

Also See:

Chocolate Pecan Pie – Learn like a Pro

How to Make Pumpkin Snickerdoodles

  • Put the cooled butter and sugars together, and then add the pumpkin and stir until everything is well mixed.
  • Add the egg and vanilla and mix well.
  • In a different bowl, mix the dry ingredients together. Then, add the dry ingredients to the wet ingredients slowly.
  • Put the dough in the fridge for at least 45 minutes with the lid on.
  • Place dough in a bowl and roll it in cinnamon sugar. Then bake it for 10 to 12 minutes.


  • Serving: 1cookie
  • Calories: 153kcal
  • Carbohydrates: 24g
  • Protein: 2g | Fat: 6g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 2g
  • Cholesterol: 27mg
  • Sodium: 114mg
  • Potassium: 27mg
  • Fiber: 1g
  • Sugar: 14g
  • Vitamin A: 800IU
  • Calcium: 10mg
  • Iron: 0.7mg


Q1. Can I make the dough ahead of time?

It’s fine to chill your cookie dough for longer than the 45 minutes that is suggested. I’ve made pumpkin snickerdoodle dough up to three days ahead of time. Just make sure it stays tightly covered in the fridge. If you let the dough chill for more than 45 minutes and still can’t get it out of the bowl, let it sit at room temperature for a few minutes.

Q2. Can I freeze the dough?

Yes, for sure! Before rolling the balls in cinnamon sugar, you can freeze them on a cookie sheet. Then, you can put them in a sealed bag or container and make pumpkin snickerdoodles whenever you want.

Q3. Can I make pumpkin snickerdoodles without cream of tartar?

I’m sorry to say that I don’t suggest it. Snickerdoodles and my snickerdoodle blondies all have the standard taste and tang that comes from cream of tartar. Do not skip it!

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