Recipe: Pumpkin Snickerdoodles

August 29th 2011 / 3 minutes to read

I seriously can NOT WAIT for Autumn. Which bodes well for my family because I’ve been baking up a storm lately.

Today I had to bake another batch of these awesome Pumpkin Snickerdoodles because the batch I made on Saturday are all gone!

This is one seriously quick and easy cookie to bake so I won’t waste your time with meaningless things like words when there is pumpkin goodness to be had!


    The Cookie

  • 1 C canned plain pumpkin
  • 1 large egg
  • 2 sticks of room temperature unsalted butter (1 cup)
  • 1/2 C brown sugar, packed
  • 1 TSP ground cinnamon
  • 1/2 TSP fresh ground nutmeg (or 1/4 tsp for the pre-grated)
  • 1 1/2 TSP baking powder
  • 3 3/4 C all purpose unbleached flour
  • 3 TSP pure vanilla extract
  • pinch of kosher salt
  • The Sugar Mixture for Rolling

  • 1/3 C granulated white sugar
  • 1/2 TSP ground cinnamon
  • 1/4 TSP fresh ground nutmeg (or 1/8 tsp pre-grated)

When it comes to making the dough, I use my stand mixer but you can do this by hand too, the end result is still pure pumpkin awesomeness!


  1. Preheat oven to 350 degrees

  2. In a large bowl, cream the butter and sugar until well combined and a bit fluffy.

  3. Add in the egg, salt, pumpkin, and vanilla, scraping down sides of the bowl to make sure everything is well blended.

  4. Mix in the flour, cinnamon, nutmeg, and baking powder.

  5. Now a LOT of recipes will recommend chilling the dough. I say to heck with that! Who has time to wait an hour before baking off the nummy goodness?!

  6. I use a 1 1/2 TBSP ice scream scoop because it’s super fun to use, otherwise just use a heaping tablespoon measure to scoop out a ball of dough. Roll the dough in your palms to make it more ball like.

  7. Drop the ball of dough into the sugar mixture and roll around until all sides are coated in the mixture.

  8. Place about two inches apart on a lightly greased baking sheet, I just spray with cooking spray or canola oil spray.

  9. Now if you want a flatter cookie, smoosh the dough balls down with the flat end of a glass. Or don’t. It’s all good!

  10. Bake for 14 minutes. When your timer goes off, transfer the cookies to a cooling rack for at least 15 minutes so you don’t bite into molten cookie lava.

You will totally feel hardcore accomplished because you BAKED SOMETHING TODAY! This recipe makes around 20-22 cookies. I wouldn’t know how long they would last because my family goes through them in around 48 hours or so.

Let me know what you think!

Testimonial from Nicolio83 on twitter: so good! I had to freeze some immediately so I wouldn’t eat them all. Definitely making these over and over.

This post is over a year old which means the content may be outdated or no longer accurate.


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YAHOO!! pumpkin recipe time of year!!!


I will definitely, unquestionably be making these. Do you know why? My boyfriend despises anything pumpkin flavored so I’ll get to eat the whole batch to myself! …Over an appropriate length of time… of course… *cough*

LOL! Of course!!! There isn’t ANY baked good that my family won’t eat, they are just so happy I bake and cook LOL!


Two of my favorite things together. Guess it is a good thing I went shopping today. Definitely making these soon!

Reply to Nicole

Also, what size can of pumpkin did you use?

Reply to Nicole

oh man, I need to read. And yes, I’m talking to myself.

Reply to Nicole

LOL I am totally cracking up!


These look delicious. I need to start baking. Today.

Reply to Asher

This sounds fantastic! You should write a cookbook! :) Your recipes always sound (and look) amazing!

Reply to Melanie

PS: My husband, who isn’t the biggest pumpkin fan, found my freezer stash and is devouring these as I type.

Reply to Nicole

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