Name: Pumpkin Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3/4 cup butter (softened); 1/4 cup shortening; 3/4 cups granulated sugar; 3/4 cups light brown sugar; 1 large egg; 1/2 cup pumpkin puree (canned, or homemade); 2 teaspoons vanilla extract; 3 cups all-purpose flour; 3 teaspoons pumpkin pie spice; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar (for rolling the dough balls); 1 Tablespoon ground cinnamon (for rolling the dough balls)

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Fall baking reaches new heights with these irresistible Pumpkin Snickerdoodles that come together in just 30 minutes. These soft, perfectly spiced cookies blend the classic snickerdoodle charm with rich pumpkin goodness.

Whether you’re hosting an autumn gathering or simply craving a seasonal treat, these cookies deliver warmth and comfort in every bite. The best part? They require minimal prep time and just a quick chill in the fridge before baking to golden perfection.

Ingredients Needed

Butter & Shortening: ¾ cup softened butter and ¼ cup shortening for perfect texture
Sugars: ¾ cup each of granulated and light brown sugar for sweetness balance
Wet Ingredients: 1 large egg, ½ cup pumpkin puree, 2 tsp vanilla extract
Dry Base: 3 cups all-purpose flour, sifted for smoothness
Leavening Agents: 2 tsp cream of tartar, 1 tsp baking soda
Spices: 3 tsp pumpkin pie spice, ½ tsp salt
Coating Mix: ¼ cup granulated sugar + 1 tbsp ground cinnamon

Step-by-Step Instructions

Prepare: Heat oven to 375°F and line baking tray with parchment paper
Mix Base: Blend butter and shortening until smooth, then cream with both sugars until fluffy
Add Moisture: Mix in egg, pumpkin puree, and vanilla until well combined
Form Dough: Stir in flour, spices, cream of tartar, baking soda, and salt
Chill: Rest dough in refrigerator for 10 minutes for easier handling
Shape: Roll into balls, coat in cinnamon-sugar mixture, and flatten slightly
Bake: Space cookies 2 inches apart and bake 8-10 minutes until just set
Cool: Transfer immediately to cooling rack and let cool completely

Baking Tips

These pumpkin snickerdoodles need a gentle touch! The secret to their perfect texture is not overbaking them. Pull them out when they look slightly underdone – they’ll finish setting up as they cool.

For the best results, keep your ingredients at room temperature, especially the butter. This helps everything mix together smoothly and gives you that lovely soft texture we’re after.

Storage Tips

Your pumpkin snickerdoodles will stay fresh in an airtight container at room temperature for up to 5 days. They might get a bit softer over time because of the pumpkin – that’s totally normal! You can also freeze them for up to 3 months.

Want to plan ahead? Roll the dough balls in the cinnamon sugar mixture, freeze them on a baking sheet, then pop them in a freezer bag. When you’re ready to bake, just add 1-2 minutes to the baking time.

Easy Variations

Love to mix things up? Try adding 1 cup of white chocolate chips for extra sweetness, or throw in some chopped pecans for crunch. Not a fan of pumpkin pie spice? Make your own blend with cinnamon, nutmeg, and a pinch of ginger.

For extra sparkle and spice, double the cinnamon-sugar coating mixture – because who doesn’t love more of that sweet, sparkly finish?

Serving Ideas

These cookies are wonderful on their own, but try them warm with a cold glass of milk or hot apple cider. They make amazing ice cream sandwiches too – just add a scoop of vanilla ice cream between two cookies! For a cozy fall dessert plate, serve them alongside a mug of hot chocolate topped with whipped cream.