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FilltheCookieJar: Pumpkin Snickerdoodle Cookies

The classic cinnamon and sugar snickerdoodle cookie is given a twist with the addition of canned pumpkin and pumpkin pie spice.
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Prep Time 10 mins
Cook Time 36 mins
Total Time 46 mins
Course Cookies
Servings 3 dozen


for the cookies:

  • 2 ⅔ cup all purpose flour
  • 2 teaspoon pumpkin pie spice
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup sugar
  • ½ cup canned pumpkin
  • 1 egg
  • 2 teaspoon vanilla

for rolling:

  • cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon


  • 1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt.
  • 2. In the bowl of the stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until combined. Then add the canned pumpkin, egg and vanilla, mixing until combined.
  • 3. With the mixer on low, add the flour mixture a little bit at a time until it is fully combined.
  • 4. Turn out the cookie dough onto a sheet of wax paper. Form into a ball, roll up and refrigerate for at least 2 hours.
  • 5. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
  • 6. In a small bowl, whisk together the sugar, pumpkin pie spice and cinnamon.
  • 7. Scoop tablespoon sized balls of dough, roll in the sugar mixture and place 2 inches apart on the baking sheets. Use a fork to flatten slightly.
  • 8. Bake for 10-12 minutes or until lightly golden on the bottom.
  • 9. Cool on a wire rack before transferring to an airtight container.


Cookies will keep for 4-5 days

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, cookies, dessert, pumpkin, pumpkin snickerdoodle cookies, snickerdoodle
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