The Pumpkin Madness Continues...Pumpkin Snickerdoodles

Last week I wanted to bake some cookies. I had the Pumpkin Snickerdoodle recipe from Cooking Classy pinned for a while so…I thought, in the midst of getting better from that blasted ear infection, I would try this recipe out. (Sorry, light on the photos this time...but really, you can only see so many ingredient and mixing photos in one week...right!)

Now, let me preface this by saying that I love Snickerdoodles. I think they are in the top 3 of my favorite cookies. I don’t know that I would really classify these in the Snickerdoodle family as I thought they had a very cakey texture, vs. the chewy/crunchy that I’m used to in a normal Snickerdoodle. That being said, they are YUMMO!!! Of course, they are a cookie that relies heavily on the baking powder and cream of tartar so you want to make certain you have fresh (re: not expired) ingredients.

Let me also say - I'm not a fan of Allspice. I think it's the anise that is it in - not a fan of the licorice taste. (however, I do think it makes a lovely decoration when used whole - such as the Pumpkin Cake I made last week. Additionally, throw some star anise in a pot of simmering water with vanilla, cinnamon, cloves and sliced oranges and you have an instant and wonderful simmering potpourri!). That being said, I substituted the Allspice in this recipe for the same amount of the Baking Spice from Penzeys.

And as long as I'm giving full disclosure, I have to confess that I did share this with a beautiful, young woman who is pregnant with her 3 Little...she sent me a message when I posted the sneak peek and said she needed in NOW!! Well, who am I to withhold from a craving pregnant momma!? So, she had it form me first!! Love you Emily, and can't want to see this Little!

These will make it into the cookie mix for the holiday baking for certain…give them a try – and be prepared for your house to smell amazing.

Pumpkin Snickerdoodle Cookies

Prep Time: 25 minutes

Bake Time: 13 minutes

Makes: 3 dozen


  • 3 1/4 cups all-purpose flour

  • 3 1/2 tsp cornstarch

  • 1 tsp cream of tartar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 + 1/8 tsp salt

  • 3/4 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground allspice (I used the Baking Spice Mix here)

  • 1 cup granulated sugar

  • 3/4 cup packed light brown sugar

  • 1 cup unsalted butter, softened

  • 1 large egg yolk

  • 3/4 cup canned pumpkin puree

  • 1 1/2 tsp vanilla extract

For rolling

  • 1/4 cup granulated sugar

  • 1 1/2 tsp ground cinnamon


  1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.

  3. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Recipe credit: Cooking Classy