These Pumpkin Snickerdoodle Cookies are made with real pumpkin and lots of pumpkin pie spice. They are soft and each bite is filled with warm spices that is quintessential Autumn.
Growing up, Autumn has always been my favorite season, there is just something very romantic about it. Maybe it’s all the changes, the transition of season, the leaves changing color, the start of a new school year, possibly new friendships and rekindling of existing ones. As a grown up, I don’t look forward to all the same things I used to anymore, but there are still plenty to look forward to. I’m giddy for apples, pears, pumpkins, cozy spices, warm drinks and sweaters, and perhaps a few of these Pumpkin Snickerdoodle Cookies.
How to Make Pumpkin Snickerdoodle Cookies
It is an essential step to allow all of your ingredients to come to room temperature before baking. The sugar and softened butter are beat together until fluffy. Then the rest of the wet ingredients are combined with the butter mixture. When adding the flour, set the mixer on the lowest speed and allow it to mix until just combined. This cookie dough will be very soft, so allow it to rest in the refrigerator for at least an hour to firm up some.
When dividing the cookie dough, you can eyeball it or use a kitchen scale to be exact. For this recipe, I was about to make 19 dough balls. The dough is soft and slightly sticky. I didn’t have too much trouble with it right out of the fridge, but as it sits out on the counter, it will start to get stickier. If the dough start to get too sticky and uncooperative, rub your hand with some oil or butter to keep it from sticking to your hand.
You can bake the dough ball as is without flattening it, you’ll end up with very tall and soft cookies. I like flattening them with the back of a 1/3 cup measuring cup to get an even spread and even rise on all of them. You’ll still get very soft and delicious cookies. Be sure to make them with my homemade pumpkin pie spice.
I promise you won’t be able to stop at one with these Pumpkin Snickerdoodle Cookies. They’re soft on the inside, and each bite is bursting with that quintessential Fall flavor that you can recognize on any cookie. So happy baking season, what are you waiting for? I hope you’ll enjoy these delicious cookies!
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If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Pumpkin Snickerdoodle Cookies
- 4 oz unsalted butter - softened
- 1/4 cup brown sugar
- 1/2 cup + 1 tablespoon granulated sugar - divided
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoon pumpkin pie spice - divided
- Measure out granulated sugar and set aside 3 tablespoon for the topping.
- Add the remaining granulated sugar, brown sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.
- Add pumpkin puree, egg and vanilla to the sugar and beat for another minute until thoroughly combined.
- In a small bowl, whisk together flour, baking soda, cream of tartar, baking powder, salt and 1 teaspoon of pumpkin pie spice until evenly distributed.
- With the mixer on low speed, add the flour and mix until just combined.
- Scrape the side and bottom of bowl to ensure everything is well mixed.
- Allow the dough to rest in the refrigerator for at least 1 hour or overnight.
- Preheat the oven to 375°F.
- Mix the 3 tablespoon of sugar set aside earlier with 1 teaspoon of pumpkin pie spice in a shallow dish for topping.
- Take the dough out of the fridge and divide with a small ice cream scoop, roll the dough in the palm of your hand to form 1 1/2” balls, about 1 oz portions. This will yield about 19 balls.
- Roll each dough ball entirely in pumpkin pie spice sugar and set the dough balls on a parchment line baking sheet about 2” apart.
- Flatten the dough ball with the back of a measuring cup.
- Bake for 10 - 11 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- You can bake the dough as is without flattening it, the cookies will be taller.
- Rub your hands with some melted butter or oil to keep the dough from sticking to your hands while rolling them into balls.
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