Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are the perfect fall treat! Made with a blend of warm spices and real pumpkin puree, these cookies are soft, chewy, and full of flavor. They’re also incredibly easy to make – just mix, roll, and bake!
We love pumpkin desserts. Nothing says fall more than the aroma of pumpkin spice wafting through our kitchen. There’s just something so cozy and comforting about it.
Table of contents
❤️ Why You’ll Love This Recipe
- These cookies don’t require anything special to make them, you just need a few basic ingredients.
- These cookies also have the sweet taste of fall in every bite.
- Plus, these cookies are easy to enough for beinngers.
🛒Ingredients
Pick up these simple ingredients on your next trip to the grocery store so that you can enjoy these chewy cookies. Find the full amounts in the recipe card at the bottom of this post.
- butter
- sugar
- brown sugar
- egg
- pumpkin puree
- flour
- cream of tartar
- baking soda
- salt
- pumpkin pie spice
- white chocolate chips
- cinnamon
🔪 How to Make These Pumpkin Snickerdoodles
This is a quick overview of the steps needed to make these delicious cookies. You can find the full instructions in the recipe card at the bottom of this post.
In a large bowl cream together the butter, sugar, and brown sugar until light and fluffy. Then add the egg and pumpkin and mix until combined.
Mix in the flour, cream of tarter, baking soda, salt, pumpkin pie spice until combined. Fold in the white chocolate chips.
In a small bowl combine the sugar and cinnamon. Shape the cookie dough into equal sized places and then roll in the cinnamon sugar mixture.
Place on the prepared baking dish, and bake for 8-10 minutes or until the edges start to turn golden brown. Cool on a wire rack.
🥄 Equipment
You will need a few pieces of equipment to help you make these pumpkin cookies.
- large mixing bowl
- electric mixer
- small bowl
- cookie scoop
- cookie sheet or baking sheet
- wire rack
🥫 Storage
Storage – Store these cookies in an airtight container at room temperature for up to four days. If you want to keep the cookies sof, add a slice of bread to the container with the cookies.
Freezing – You can also freeze these cookies baked or unbaked. Just keep them in a freezer-safe container for up to three months. Thaw on the counter for about an hour before enjoying.
Serve With
These cookies are great when paired with a cup of coffee, tea, or glass of milk. You can also serve them at your holiday cookie exchange. Or, serve them with some of these Amazingly Delicous Holiday Foods.
💭 Tips
Here are the a few tips that you can use to ensure that these pumpkin snickerdoodles turns out perfectly for you.
- It’s important that you use room temperature ingredients so that you get a smooth cookie dough.
- We like to use parchment paper when baking cookies. As, it can prevent from bottoms of the cookies from browning too much.
- Don’t overbake these cookies, or they will harden too much. They should still be slightly soft.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The cream of tartar is what gives these cookies their fluffy texture.
The name comes from the German word Schneckennudel which is actually small german cinnamon rolls.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Snickerdoodles
Equipment
- large mixing bowl
- Electric mixer
- small bowl
- Cookie scoop
- cookie sheet or baking sheet
- Wire rack
Ingredients
- ½ cup butter
- 1 cup sugar
- ½ cup brown sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cup flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate chips
Topping
- 2 teaspoons cinnamon
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream the butter, sugar and brown sugar until light and fluffy.
- Add in the egg and pumpkin puree and beat until smooth.
- Add in the flour, cream of tartar, baking soda, salt, pumpkin pie spice and mix until well combined.
- Stir in the white chocolate chips.
- In a small bowl, combine the sugar and cinnamon.
- Use a cookie scoop and make equal size balls and roll them in the cinnamon and sugar until fully coated.
- Place about 3” apart on a baking tray and place in the oven for 8-10 minutes, just until the edges start to turn golden. Remove and allow to cool on a cooling rack.
