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Pumpkin Snickerdoodles


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  • 6.5 cups flour
  • 7 tsp cornstarch
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp pumpkin pie spice or
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 2 cup sugar
  • 1.5 cup brown sugar, packed
  • 2 cup butter, softened
  • 2 egg yolk
  • 1.5 cup pumpkin puree
  • 1 TBS vanilla
  • Topping: 1/2 cup sugar and 1 TBS Pumpkin Pie Spice



Step 1

Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a large mixing bowl.
In a separate bowl, cream together butter, granulated sugar, and brown sugar until just combined. Add in egg yolk, pumpkin puree, and vanilla extract. Slowly add in dry ingredients, mixing until combined.Divide dough in half, placing each half in a bowl, covering in plastic wrap. Place bowls in fridge to chill for 45 minutes.
While dough is chilling, prepare the topping by combining ¼ cup granulated sugar and 1 ½ teaspoon ground cinnamon in a small bowl.Scoop dough out in approximately 2 inch balls, and roll in cinnamon sugar mix. Place dough balls on cookie sheet with parchment paper, about 2 inches apart.
Bake 12-14 minutes, cool on baking sheet for 5 minutes, and transfer to a wire rack to cool completely.

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