Fall Pumpkin Snickerdoodle Cookies

This time of year is my favorite! It kicks off the holiday season (which means lots of baking and family time which is our favorite around here). So even though it doesn’t feel like it yet in Phoenix -still in the 80’s every day the past few weeks – baking my favorite pumpkin snickerdoodle cookies  helps us to feel like it’s actually Fall. Not only are these soft inside, they are rolled in cinnamon, sugar with a hint of nutmeg which makes for an amazing smell throughout the house while they are baking.


Ingredients you’ll need

For the cookies:

-1/4 cup unsalted butter

-1/2 cup pumpkin puree

-3/4 cup granulated sugar

-1 egg

-1 tsp cream of tartar

-1/2 tsp baking soda

-1/4 tsp salt

-1/2 tsp pumpkin pie spice

-1 tbsp cinnamon

For Rolling:

-1/4 cup granulated sugar

-1 tbsp cinnamon

-pinch of nutmeg


Baking Instructions

Pre-heat oven to 350º. In a large bowl mix together butter and pumpkin until combined. You will still see small pieces of butter in the mixture, but those will dissolve once the flour is mixed in. Add the sugar until well mixed, then add the egg. Now comes the delicious smells (brace yourself). Add the cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon, stirring well after each addition. Finally, fold in the flour until you can’t see any more white in your dough.

   In a small bowl combine the sugar, cinnamon and nutmeg and mix around until combined. You can add as much or as little nutmeg as you like, but a little goes a long way so I always just add a pinch. Scoop the cookie mixture one by one into the sugar, cinnamon and nutmeg mixture then transfer to a parchment paper lined cookie sheet. Bake for 13-15 mins or until browned on the outside.

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