Home BAKERY Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

by Yejiskitchenstories

This time of year makes me want to add pumpkin to every recipe! Sorry but not sorry. The flavor of pumpkin is just so cozy and warm, just like the holiday vibes ❄ It’s like a warm hug for your tummy 🙂

These snickerdoodle cookies are so tender and crumbly, almost cake-like in the center but still crispy on the outside. They have extra fall vibes because I add pumpkin spice to these cookies! These cookies are perfect to take to a holiday party, or if you’re like me, enjoy these as a sweet treat any time of year!

What you’ll need for pumpkin snickerdoodle cookies

  • unsalted butter
  • white + brown sugar
  • vanilla extract
  • all purpose flour
  • cream of tartar
  • baking soda
  • salt
  • pumpkin puree
  • pumpkin spice (click for my easy pumpkin spice recipe)
  • cinnamon-sugar

Pumpkin Snickerdoodle Cookies

Makes 14 cookies


Pumpkin Snickerdoodle Cookie Dough

3/4 cup unsalted butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup pumpkin puree
1 teaspoon pumpkin spice

Cinnamon Sugar

1/4 cup sugar
1 1/2 tablespoons ground cinnamon


  1. Preheat the oven to 350ºF. Line 2 sheet pans with parchment paper or silicone mats. Set aside.
  2. In a mixing bowl cream together the butter, white and brown sugar using an electric mixer or stand mixer. Cream until the butter-sugar mixture gets turns light brown in color and fluffy, for about 6-7 minutes.
  3. Add egg, pumpkin puree, and vanilla extract, mix just until combined. Using a rubber spatula, scrape down the sides of the mixing bowl.
  4. Add the flour, cream of tartar, baking soda, salt, and pumpkin spice. Mix until just combined.
  5. Using a food scale, scoop and measure out cookie dough balls of 60 grams each. Using your hands, roll, and shape into round balls. Drop the cookie dough balls into the cinnamon-sugar mixture and coat well.
  6. Place cookie dough balls on the sheet pan, leaving about 1-inch space in between. Bake for 6-7 minutes. Take the cookies out and slightly bang the sheet pan against the countertop to let the cookies settle. This creates a crinkle edge to the cookies. Stick the cookies back in the oven for another 6-7 minutes.
  7. Cool cookies on a cooling rack for about 5-8 minutes. Enjoy! I’d love to see if you try this recipe out!

I’d love to see if you try this recipe out!
Tag me and share on Instagram @__Yejiskitchenstories

You may also like