Pumpkin Snickerdoodles 

Prep Time: 10 minutes | Cook Time: 11 minutes



  • 1 1/2 cups flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 3 Tbsp sugar
  • 2 tsp cinnamon


Preheat your oven to 350ºF and spray a baking sheet.

In a medium bowl whisk together the flour, cinnamon, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy, about 3-4 minutes. Add egg and mix well. Add vanilla extract and pumpkin and mix. Add the dry ingredients and mix until incoporated. Chill 15 minutes.

Meanwhile in a small bowl combine the sugar and cinnamon. Roll tablespoon balls of cookie dough in the cinnamon sugar and place on prepared sheets, leaving room between each. Bake 10-12 minutes and let cool on sheet 2 minutes before transferring to a wire rack to cool completely.


These are best if taken out just a tad under-baked.

Use pumpkin puree, not pumpkin pie puree for this cookie.

Perfect Pairing

Warm drinks are perfect for the colder months.