Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Course Cookie
Cuisine American
Keyword cookies, pumpkin
Prep Time 15 minutes
Cook Time 14 minutes
Inactive Time 1 hour
Total Time 1 hour 29 minutes


For the cookies:

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup fresh pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all purpose flour or gluten free flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg

For the coating:

  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice


  1. Start by beating room temperature butter in a mixer with both sugars until they are light and fluffy.
  2. Add the pumpkin puree, egg, and vanilla. Mix until integrated.
  3. In another mixing bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
  4. With your mixer set to low (unless you like flour in your face!) slowly add the dry ingredients.
  5. Mix until everything just incorporated
  6. Cover and chill the dough in the fridge for about an hour. This will keep the cookies from spreading too much when baked off.
  7. Preheat your oven to 350 degrees
  8. Prepare sheet pans with parchment or a silicone liner.
  9. Scoop the dough on the pans. Try to get them to be in equal in size. A disher is the best tool for that job.
  10. Roll the dough in mixture of sugar, cinnamon, ginger, and allspice.
  11. Bake for 12 to 14 minutes
  12. Transfer to a wire rack for cooling after allowing them to rest on the pan for a couple minutes.

Recipe Notes

To make the cookies gluten free, swap out the all-purpose flour for a gluten free all purpose flour. The blend I like to use is from Jessica's.