Soft-Batch Pumpkin Snickerdoodles

 Pumpkin Snickerdoodles

The temperature has been steadily dropping, sweaters are back into the rotation, football Sundays are in full swing, and the leaves have mostly fallen here. You know what that means… Pumpkin season is officially upon us! Let the festivities begin! You know how I just love Fall more than any other season. 🙂

I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favourite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favourite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies (that you can find at Target – also SO delish) had a baby and you got to take it home. And eat it. Ok, well that was just a bit ridiculous, but you HAVE to try these delicious cookies yourself! Then you will see what I mean and how they are definitely one of my favourite Fall cookies. One batch makes a lot of cookies but instead of halving it, make the full batch and share them with friends, family, neighbors, whoever.  It’s a nice way to get in your baking therapy and officially enjoy the Fall season. 🙂


 Soft-Batch Pumpkin Snickerdoodles
Prep time
1 hour 15 mins
Cook time
12 mins
Total time
1 hour 27 mins
Yield: 3 – 4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
1 large egg
2 tsp. vanilla extract
¾ cup pumpkin puree


For the sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
¼ tsp. ground cardamom (optional)
dash pumpkin pie spice (optional)
1). Combine dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) in a medium bowl and whisk to combine. Set aside.
2). Mix room temperature butter, sugar, and brown sugar in a large bowl. Add the pumpkin puree, egg and vanilla and mix again.
3). Carefully add the dry ingredients and mix on low until just combined.
4). Allow cookie dough to chill for at least 1 hour before baking.

Cream the butter and sugars

Mixy, mixy…beautiful pumpkin in there!

Chillin’…right next to the Bailey’s 😉

5). Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies.

6). Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper (or a Pampered Chef bar pan, if you’re like me. Fantastic product!) and press on each cookie lightly to flatten slightly (you should be able to fit 12 cookies easily per baking sheet).

7). Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. ENJOY!

Pumpkin Snickerdoodle cookies cooling

Enjoy! Pumpkin Snickerdoodle cookies. Perfect Fall treat.

Inspired by Annie’s Eats


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