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+ servings

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles taste just like fall! The soft, slightly chewy texture is mouthwatering.

Course Dessert
Cuisine American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yields: 3 -4 dozen
Recipe by Tessa Arias


For the cookies:

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract

For the coating:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • dash allspice


  1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the flour mixture until just incorporated. Cover and chill the dough in the fridge for at least 1 hour.
  2. Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. Combine all the ingredients for the coating in a small bowl. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball. Coat the dough in the sugar-spice mixture and place on prepared baking sheet. Repeat with remaining dough, spacing 2-3 inches apart. With the bottom of a measuring cup or a glass, flatten the dough balls slightly.
  3. Bake for 12-14 minutes, or until just set and completely baked through. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Recipe Notes

From Annie's Eats and Recipe Girl