Go Back

Pumpkin Spice Snickerdoodles

Pumpkin puree and pumpkin pie spice folded into classic snickerdoodle dough, rolled in cinnamon sugar and baked soft and chewy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup sugar for coating
  • 1 tsp cinnamon for coating
  • 1/2 tsp pumpkin pie spice for coating

Equipment

  • Baking sheets
  • 1 Mixing bowl

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Step 2: Cream butter and sugars until fluffy.
  3. Step 3: Beat in egg, pumpkin puree, and vanilla.
  4. Step 4: Mix in flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
  5. Step 5: Combine coating sugar, cinnamon, and pumpkin pie spice.
  6. Step 6: Roll dough into balls and coat in the cinnamon sugar mixture.
  7. Step 7: Bake for 10 to 12 minutes, until edges are set.
  8. Tip: Don't overbake — pull while centers still look slightly soft.
  9. Step 8: Cool briefly before transferring to a rack.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.