Pumpkin Snickerdoodles Step By Step

Pumpkin Snickerdoodles Step By Step:- A fun fall twist on the standard snickerdoodle cookie is these chewy pumpkin snickerdoodles. You’ll want to make these cookies all year long because they taste so good. They have pumpkin juice and pumpkin pie spice in them.

Pumpkin Snickerdoodles Step By Step


  • ¾ cup unsalted butter softened
  • 1 cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine sea salt

For the spiced sugar:

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Also Read:-Easy Vanilla Bundt Cake Step By Step

Pumpkin Snickerdoodles Step By Step
Pumpkin Snickerdoodles Step By Step


  1. The butter and sugar should be mixed together in the bowl of a stand mixer with the paddle tool for 3 to 4 minutes, or until the mixture is light and fluffy. Mix the egg, pumpkin puree, and vanilla in until everything is well mixed.
  2. Mix the flour, baking soda, cream of tartar, pumpkin pie spice, and salt in a different bowl using a whisk.
  3. Slowly add the dry ingredients to the wet ones and mix just until everything is mixed. Put the lid on it and put it in the fridge for 12 to 24 hours.
  4. Before you start baking, heat the oven to 350°F and put parchment paper or a plastic baking mat on a baking sheet.
  5. Add 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin pie spice to a small bowl. Mix them together.
  6. With a medium cookie scoop (1.25 to 1.5 tablespoons), make balls out of the dough and roll each one in the colored sugar.
  7. Place the dough balls two inches apart on the baking sheet that has been prepared. Put it in the oven for 12 to 13 minutes, or until it’s just barely golden and puffed up. As the cookies cool, they will lose their air and get their signature snickerdoodle crinkles.
  8. Allow to cool on the baking sheet for three to five minutes before carefully moving to a wire rack to finish cooling.


  • Serving: 1cookie
  • Calories: 141kcal
  • Carbohydrates: 23g
  • Protein: 1g
  • Fat: 5g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 0.2g
  • Monounsaturated Fat: 1g
  • Trans Fat: 0.2g
  • Cholesterol: 18mg
  • Sodium: 81mg
  • Potassium: 68mg
  • Fiber: 0.5g
  • Sugar: 14g
  • Vitamin A: 786IU
  • Vitamin C: 0.2mg
  • Calcium: 13mg
  • Iron: 1mg

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