Lyndsay Burginger

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Fall is here which means that pumpkin is going in everything! Celebrate the orange gourd with these Pumpkin Snickerdoodles
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 48 cookies


  • 1 1/2 cups flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 3 Tbsp sugar
  • 2 tsp cinnamon


  • Preheat your oven to 350ºF and spray a baking sheet.
  • In a medium bowl whisk together the flour, cinnamon, baking soda and salt. Set aside.
  • In a large bowl using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy, about 3-4 minutes. Add egg and mix well. Add vanilla extract and pumpkin and mix. Add the dry ingredients and mix until incoporated. Chill 15 minutes.
  • Meanwhile in a small bowl combine the sugar and cinnamon. Roll tablespoon balls of cookie dough in the cinnamon sugar and place on prepared sheets, leaving room between each. Bake 10-12 minutes and let cool on sheet 2 minutes before transferring to a wire rack to cool completely.


These are best if taken out just a tad under-baked.
Use pumpkin puree, not pumpkin pie puree for this cookie.

Perfect Pairing

Warm drinks are perfect for the colder months.
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