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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
  • ½ cup light brown sugar
  • ¾ cup fresh pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 ¾ cups all purpose flour or gluten free flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg

For the coating:


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


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.