Pumpkin Snickerdoodles

Soft and chewy Pumpkin Snickerdoodles are the most perfect fall cookie, full of fall spices and pumpkin. (vegetarian, vegan option)

Soft and chewy pumpkin snickerdoodles are the most perfect fall cookie, full of fall spices and pumpkin flavor.



For rolling dough:


  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until fluffy. Add pumpkin and vanilla and mix until well combined.
  2. In a separate bowl, combine dry ingredients. Slowly add to wet ingredients and mix until just combined. Refrigerate dough for at least 1 hour.
  3. Meanwhile, combine sugar, pumpkin pie spice, and cinnamon in a small bowl.
  4. Remove dough from the refrigerator and preheat oven to 350° F. Roll dough into 1 to 1-1/2 inch balls. I use a small cookie scoop. Roll dough in sugar mixture and place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
  5. Slightly squish cookies down so they aren’t completely round. Bake 8-10 minutes or until golden. I like to slightly under-bake mine to get a nice chewy texture.
  6. Remove from oven and let cookies cool on a cooling rack at least 5 minutes before enjoying.


*for vegan use virgin coconut oil

Keywords: pumpkin, cookies

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