Pumpkin Snickerdoodle Cookies

I think Pumpkin Snickerdoodle Cookies are a tad bit fussy at the baking stage but they are worth it! Preheat your oven to 325°, lower than usual for cookies. And, lay a sheet of parchment paper on your cookie sheet. That’s it, the fussy part. The rest is “normal.”

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Pumpkin Snickerdoodles are an awesome autumn treat with a cup of hot tea, coffee or chocolate! They pack up well to take on the road because they’re soft and don’t crumble during jostling. Gauge the size of your cookies by the size of the dough ball you make. A hint: An ice cream scoop is numbered in size according to the number of scoops in a quart.


Pumpkin Snickerdoodle Cookies

Course Cookies
Cuisine Cookies
Author Robin Follette


  • 3/4 cup butter room temp
  • 1/2 cup pumpkin canned or baked at home
  • 1 cup sugar
  • 1 cup Brown Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 teaspoons cream of tartar
  • 4 large eggs
  • 4 cups all purpose flour

Sugar & Spice Coating

  • 1/4 cup sugar
  • 4 teaspoons pumpkin pie spice


  • In a stand mixer or with a hand mixer, cream the eggs and sugar together. Mix in the pumpkin. Mix in the eggs, one at a time.
  • In a separate bowl, stirring by hand, mix together flour, tartar, baking soda, and salt.
  • Still by hand, gently stir in the dry ingredients into the wet ingredients. Stir only enough to combine the ingredients. Do not over stir. Too much stirring will make the cookies heavy.
  • Scoop a rounded tablespoon of dough and roll it into a ball. There should be about 3 dozen balls. It doesn't need to be perfectly round. Don't over roll the same way you don't over mix. Roll each ball in the Sugar & Spice Coating and place the cookies on the cookie sheet.

Sugar & Spice Coating

  • In a small bowl, mix together the sugar and pumpkin pie spice. Place cookies on a baking sheet and bake for 10 to 12 minutes. They will spread out and rise slightly and the edges will be a golden when they cookies are done baking. Cool before serving - this cookie really is best when cool.