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Pumpkin Snickerdoodles combine the warm, spicy flavors of fall with the classic sugar-dusted goodness of snickerdoodles.

These soft and chewy cookies are infused with pumpkin and rolled in cinnamon sugar, making them a perfect treat for autumn.

Whether you’re baking for a holiday gathering or just craving a seasonal snack, these cookies are sure to delight everyone.


For the cookies:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon


Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large mixing bowl, beat the butter, pumpkin puree, granulated sugar, and brown sugar together until light and fluffy.

Add the egg and vanilla extract, and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.

Scoop tablespoon-sized portions of dough and roll them into balls.

Roll each ball in the cinnamon sugar mixture to coat.

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Facts

This pumpkin snickerdoodles recipe yields approximately 24 cookies.

Here are the nutritional facts per cookie:

  • Calories: 130
  • Protein: 1g
  • Fat: 5g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Sugars: 13g
  • Sodium: 90mg


Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Roast or steam a small pie pumpkin, then puree the flesh until smooth and use it in place of the canned pumpkin.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Allow the dough to come to room temperature before rolling and baking.

Yes, you can freeze the cookie dough balls before coating them in cinnamon sugar. Freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, roll in cinnamon sugar and bake from frozen, adding a few extra minutes to the baking time.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container.

Can I add other spices to the dough?

Yes, you can customize the flavor by adding other spices like ground ginger or allspice to the dough. Adjust the amounts to suit your taste preferences.

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