Pumpkin Spice Snickerdoodles

I haven’t had good luck trying new recipes lately. Often when I cook, I am tweaking, trying new things, and experimenting. Many times I’m rewarded with a fun new recipe. Other times, like last week, I had several complete flops, most notably in my attempt for a vegan coconut macaroon (who knew eggs were that important!?)

I’m SO thrilled that this recipe for Pumpkin Spice Snickerdoodles was a huge hit in my house, coming off the tails of those inedible macaroons.  These cookies marry all the best parts of a snickerdoodle – the butter! the sugar!  —  with the warm, wintery taste of a homemade pumpkin pie. I’ve tried a few other recipes, but this one is my absolute favorite. These are cookies you’ll want to dip in your mug of chai latte.

Pumpkin Spice Snickerdoodles

Yield: 2 1/2 doz


  • 1 cup unsalted softened butter (2 sticks)
  • 1 1/2 c sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • Dry Ingredients
  • 2 3/4 cup flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • For the Rolling Sugar:
  • 4 tbsp turbinado sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger


  1. Sift together the dry ingredients in a large bowl.
  2. Cream together the butter, sugar, egg, and pumpkin in another large bowl.
  3. Slowly add the dry ingredients into the creamed mixture until thoroughly incorporated.
  4. Chill dough for at least 30 minutes.
  5. Roll out the dough into 3/4" balls and then roll in the sugar mixture.
  6. Bake on an ungreased cookie sheet 8 minutes at 400 degrees.
  7. Do not remove from the baking sheet until thoroughly cooled.

Wondering what happened to my sad macaroons? I turned them into Chocolate Coconut Toffee Bark.

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