Pumpkin Snickerdoodles

4.95 from 39 votes

Pumpkin Snickerdoodles are everything fall wrapped in one deliciously sweet, buttery, cinnamon-dusted cookie you’ll want to make (and eat) over and over again.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

cinnamon-sugar mix

¼ cup sugar
1 tablespoon cinnamon

cookie dough

1 cup butter softened
¾ cup sugar
½ cup brown sugar
1 tablespoon vanilla extract
½ cup canned pumpkin (NOT pumpkin pie filling)
2 ¾ cup flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves

Instructions

In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
Preheat oven to 375 degrees and lightly grease or line a baking sheet.
In a large bowl cream together butter and sugars.
Add vanilla and pumpkin and mix well.
Add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt, nutmeg, and cloves and mix until combined and there are no more streaks of flour.
Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading.
Bake for 8-10 minutes. (I like mine under-cooked a bit for a super soft and chewy texture! They will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store at room temperature in an airtight container up to 5 days.

Notes

These freeze well - simply wrap tightly with plastic wrap and store in airtight container in the freezer up to 1 month. Let them thaw for a few hours on the countertop before serving.

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