If you’re a fan of Snickerdoodles but you’re looking for an autumn-themed version, this is the recipe for you! This simple cookie–lovingly nicknamed Pumpkin-Doodles–is going to be a fan favorite, and not just during the holidays!
What is a Snickerdoodle?
It’s likely you already know the answer! A snickerdoodle is a sweet little cookie that’s coated in cinnamon and sugar. One thing that sets my original Snickerdoodles recipe apart is that they’re made with shortening.
I know. You don’t like the idea of baking with shortening. But let me take a moment to convince you. Shortening yields a lighter, fluffier texture than a butter cookie. And in this case, especially with the addition of the pumpkin puree, which adds weight, you want lighter and fluffier.
What really makes a snickerdoodle is that cinnamon sugar coating. This cookie calls for that plus half a teaspoon of pumpkin pie spice, which has all of the fall flavors you’ve come to enjoy: nutmeg, cinnamon, clove, and ginger. Yum! That sets these apart from my snickerdoodles. You’re gonna love these simple pumpkin-doodles!
So, let’s dive right in! Ready, set, bake!
Pumpkin Snickerdoodle Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’ll need. These are simple ingredients you probably already have on hand in your pantry!
If you compare this against my original Snickerdoodle recipe you’ll see a couple of key differences: pumpkin puree, one less egg, and additional spices. Oh, and the addition of a bit of brown sugar along with the white. (Hey, it wouldn’t be a fall cookie without some brown sugar!)
- 1 cup shortening
- 1 cup white sugar
- ½ cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3 3/4 cups all-purpose flour
Coating:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
How to Make Pumpkin Snickerdoodles
Combine dry ingredients (flour, baking powder, cinnamon, cream of tartar, salt, and pumpkin pie spice) in a medium bowl. Whisk together and set aside.
Place shortening, brown sugar, and granulated sugar in a mixing bowl or the bowl of a stand mixer. Mix until smooth and creamy.
Add pumpkin puree, egg, and vanilla extract. Mix until combined. The batter will look a little funky but don’t be alarmed.
Add the dry ingredients being careful not to over mix.
Place the dough into a freezer bag and place in the freezer for 20 – 30 minutes until nice and cold.
Preheat oven to 350 degrees Fahrenheit and line a couple of cookie sheets with parchment paper.
While they’re chilling make the coating. Combine 1/2 cup sugar, teaspoon of cinnamon and half teaspoon of pumpkin pie spice. Mix well.
Remove dough from freezer. Use a cookie scoop to scoop into balls.
Roll in cinnamon sugar mixture.
Place on parchment paper lined baking sheets and press down with your palm.
Bake in preheated oven for 12 – 13 minutes or until golden brown and set.
Place cookie sheet on wire rack to cool.
After a few minutes, transfer cookies directly to rack to continue cooling.
Serve and enjoy!
Store leftovers in an airtight container at room temperature. They should stay fresh for 4-5 days. I don’t recommend freezing these cookies but you can easily freeze the dough balls for later baking.
What to Expect from these Cookies
You never know how these things are going to go, folks. Sometimes I take recipes and tweak them and end up with disastrous results. That was not the case here. These snickerdoodles have that punch of cinnamon you’ve come to love in regular Snickerdoodles but with the addition of pumpkin flavoring. Some of the recipes I found online didn’t call for pumpkin pie spice (many opting just to use nutmeg) but I wanted that extra punch of clove and ginger. And I upped the cinnamon on purpose. I wanted these to be delicious! I think you’ll really enjoy this version, and not just during the holidays.
Other Pumpkin Treats from Out of the Box Baking
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Easy Pumpkin Snickerdoodles
If you’re a fan of Snickerdoodles but you’re looking for an autumn-themed version, this is the recipe for you! This simple cookie is going to be a fan favorite, and not just during the holidays!
Ingredients
- 1 cup shortening
- 1 cup white sugar
- ½ cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3 3/4 cups all-purpose flour
- Coating:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Combine dry ingredients (flour, baking powder, cinnamon, cream of tartar, salt, and pumpkin pie spice) in a medium bowl. Whisk together and set aside.
- Place shortening, brown sugar, and granulated sugar in a mixing bowl or the bowl of a stand mixer. Mix until smooth and creamy.
- Add pumpkin puree, egg, and vanilla extract. Mix until combined. The batter will look a little funky but don’t be alarmed.
- Add the dry ingredients being careful not to over mix.
- Place the dough into a freezer bag and place in the freezer for 20 - 30 minutes until nice and cold.
- Preheat oven to 350 degrees Fahrenheit and line a couple of cookie sheets with parchment paper.
- While they’re chilling make the coating. Combine 1/2 cup sugar, teaspoon of cinnamon and half teaspoon of pumpkin pie spice. Mix well.
- Remove dough from freezer. Use a cookie scoop to scoop into balls.
Roll in cinnamon sugar mixture. - Place on parchment paper lined baking sheets and press down with your palm.
- Bake in preheated oven for 12 - 13 minutes or until golden brown and set.
- Place cookie sheet on wire rack to cool.
- After a few minutes, transfer cookies directly to rack to continue cooling.
- Serve and enjoy!
- Store leftovers in an airtight container at room temperature. They should stay fresh for 4-5 days. I don’t recommend freezing these cookies but you can easily freeze the dough balls for later baking.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 83mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Clint L
Wednesday 23rd of October 2024
Good recipe. Easy to scale and fun. I enjoyed making them. Ended up making 3 double batches as people want these cookies at this time of the year. Well done!
My notes: baked 13 minutes for medium sized cookies at 375F. Perfect balance of crunch, chew, and yummy icing. Icing included a squirt of lemon juice to perk it up and give it some snap. Batch made more than advertised.
booksbyjanice
Wednesday 23rd of October 2024
Thanks for the input! I'm so glad they worked out! I usually bake at 375. This particular recipe was lower for some reason but next time I'll try them at 375.