Ever wondered what happens when the classic snickerdoodle meets autumn’s favorite squash? You get Pumpkin Snickerdoodle Cookies—an irresistible blend of spice and everything nice. These cookies take the beloved snickerdoodle, douse it in pumpkin goodness, and add a sprinkle of fall magic.
With every bite, you’ll taste the sweet harmony of pumpkin, cinnamon, and sugar, proving that autumn treats don’t have to be basic. If you’re ready to swap out your ordinary cookie routine for something that screams fall, these cookies are your new go-to.
Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin not pumpkin pie filling
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in pumpkin, eggs, and vanilla extract until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set and slightly golden.
- Cool on baking sheets for 5 minutes, then transfer to cooling rack.
Notes
Calories: 150
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Roll the dough in cinnamon-sugar before baking for extra spice.
- Add a pinch of cloves for a deeper fall flavor.
Summary of the Recipe
These cookies reinvent the snickerdoodle by blending it with pumpkin. They’re soft, spiced, and ideal for cozy fall evenings.
Servings of the Recipe
Makes about 24 cookies.
Estimated Cost of the Recipe
$10-$12, depending on ingredient brands and local prices.
Prep Time of the Recipe
15 minutes.
Cook Time of the Recipe
10-12 minutes.
Total Time Taken to Prepare the Recipe
25-27 minutes.
Which Course Does This Recipe Come Under?
Dessert.
Which Cuisine Does This Recipe Come Under?
American.
What Are All the Equipment That Are Required in This Recipe?
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cooling rack
What Are All the Ingredients and Their Quantity That Are Required in This Recipe?
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions in Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in pumpkin, eggs, and vanilla extract until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set and slightly golden.
- Cool on baking sheets for 5 minutes, then transfer to cooling rack.
Nutritional Values (Per Serving)
Calories: 150
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Roll the dough in cinnamon-sugar before baking for extra spice.
- Add a pinch of cloves for a deeper fall flavor.
