These pumpkin snickerdoodle cookies are a delicious way to celebrate autumn. The pumpkin flavor is gentle and subtle, allowing the classic snickerdoodle texture to shine, while a lightly spiced pumpkin-sugar coating adds the perfect seasonal touch.
This recipe uses Libby’s Easy Pumpkin Pie Mix rather than regular canned pumpkin. Libby’s pie mix is thinner and formulated for pie filling, so be sure to use the correct product for best results.
These cookies pair wonderfully with a warm beverage. Consider serving them with a pumpkin spice latte, hot chocolate, coffee, or a cold glass of milk for a cozy fall combination.
Baking time is short—about eight to ten minutes total. Typically eight minutes produces a tender, chewy cookie.
Pumpkin Snickerdoodle Cookies
Ingredients:
1 cup (227 g) unsalted butter, room temperature
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 tablespoons Libby’s Easy Pumpkin Pie Mix (not regular canned pumpkin)
3 cups (360 g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pumpkin Spice Sugar Coating
Ingredients:
1 cup (200 g) granulated sugar
1 1/2 tablespoons pumpkin pie spice
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together the flour, cream of tartar, and baking soda until evenly combined and free of lumps. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and the pumpkin pie mix until incorporated. Gradually add the dry ingredients and mix until a soft dough forms.
In a small bowl, combine 1 cup sugar with the pumpkin pie spice and stir well to create the coating.
Using a cookie scoop or a tablespoon, portion dough into balls. Roll each ball in the pumpkin spice sugar to coat, then place on the prepared baking sheet spaced about 2 inches apart.
Bake the cookies for 6 minutes. Remove the pan from the oven and gently press each cookie with the bottom of a glass to flatten to about 1/2 inch thickness. Lightly sprinkle a touch more pumpkin spice sugar over the tops, then return to the oven and bake for an additional 1–2 minutes, until the edges are set but the centers remain tender.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
