Meet Your New Favorite Fall Cookie: The Pumpkin Snickerdoodle 

The Pumpkin Snickerdoodle. A soft baked, pillowy pumpkin cookie coated in cinnamon sugar and pumpkin pie spice. 

It may be a sticky 95 degrees here in Texas, but these cookies made me want to pick up a PSL from Starbucks and start a Harry Potter marathon. 

They are THAT good. 

Let’s chat about pumpkin. Not only is it THE most delicious fruit (yes, you read that right, a fruit!), the leading star in all my favorite fall recipes, and the official symbol of Fall, it’s also loaded with Vitamin A, Potassium and loads of fiber. After all the benefits, is it safe so say these pumpkin purée cookies are (half way) healthy?

Looking for another reason to use purée? It’ll make your fall goodies unbelievably soft and not to mention, ahem, downright delicious! 

Here’s what you’ll need for the dough: 

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup pumpkin puree (I used Libby’s 100% Pumpkin)
  • 2/3 cup sugar
  • 1/2 cup brown sugar 
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon of salt

Here’s what you’ll need for the sugar coating:

  • 2/3 cup sugar
  • 2 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice 

Let’s get down to the nitty gritty…

First things first: preheat your oven to 350.

In a large bowl, mix pumpkin purée, sugars & room temperature butter until nice and smooth. One at a time, mix the eggs in. Be sure not to overmix! 10 seconds on low speed should be sufficient. 

In a separate bowl, take a whisk and mix dry ingredients: flour, baking soda, salt and cream of tartar. 

Slowly incorporate dry ingredients into wet mixture. Once the dough is thoroughly mixed, you’re good to go.

You can either use a greased cookie sheet OR parchment paper (Parchment paper is a gift from the baking gods- if you haven’t tried it, I highly recommend)

For the cinnamon sugar mix, mix the dry ingredients for the coating and place in a shallow bowl. We’ll get to this in just a second. 

Get your cookie scoop ready and get to scoopin’! 

(You’ll notice my gloves in the picture below. Why do I wear them? Well, to keep my hands clean, keep my cookies sanitary and they make for a quick and easy clean up. And I got tired of picking dough out of my wedding bands…)

Using your cookie scooper, scoop out about a tablespoon of dough and roll between your hands until you form a nice, round ball. Drop your dough ball into the cinnamon sugar mix and roll around until dough ball is completely covered in sugary goodness. 

Place dough balls on a cookie sheet and bake for about 11 minutes. You don’t want to undercook these- I cannot stress this enough. I baked the first batch for about 10 minutes and they were a little too soft for my liking. Upping the bake time to 11-12 minutes working perfectly. 

After baking, let these sweet pumpkin pillows rest for about 5-10 minutes. 

I’ve got to be honest here guys. I ate 2 of these right out of the oven… I just couldn’t help myself! The smell of cinnamon and pumpkin wafting through the air…

Warm, soft and scrumptious. These pumpkin snickerdoodles pair well with just about everything. Especially milk… Glass after glass of ice cold milk (my favorite milk mug is pictured below). YUM! 

Let these melt in your mouth, soft baked, Pumpkin Snickerdoodles fill your heart, home and tummy with the spirit of fall. 

What goodies will you create with pumpkin this season?

Until next time 😊

Happy Baking,

Sara B. 


Yields About 16 Cookies/Preheat Oven to 325

**prepackaged pumpkin pie filling will not work for this recipe**


  • 6 tablespoons unsalted butter, softened
  • 1/4 cup pumpkin puree (I used Libby’s)
  • 2/3 cup sugar
  • 1/2 cup brown sugar 
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon of salt
  • Coating: 2/3 cup sugar, 2 tablespoon cinnamon, 1 teaspoon pumpkin pie spice 


  • In a large bowl, cream butter, purée and sugars until well incorporated (about 10 seconds). Add eggs one at a time and mix until nice and creamy. 
  • In a separate bowl, add dry ingredients and whisk. 
  • Slowly add dry ingredients to the wet mixture and blend until dough forms. 
  • In a small shallow bowl, mix coating ingredients and set aside. 
  • Using a cookie scooper, scoop dough balls and roll between your hands until round ball is formed. Drop dough balls into cinnamon sugar coating mixture and roll until completely coated. Place on greased or parchment paper lined cookie sheet.
  • Bake cookies for 11-12 minutes or until edges start to brown. Let them cool completely before serving. 


Adapted from the Martha Stewart Recipe 

    2 Comments Add yours

    1. chef mimi says:

      It’s hot here inOklahoma but I’m ready for anything pumpkin!! Great sounding cookies!


      1. Thank you! I’m in Dallas and it’s pretty steamy here, too! 😊


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