Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are the ultimate fall cookie! Soft, chewy, and full of cozy pumpkin spice flavor, each cookie is rolled in cinnamon sugar for that classic snickerdoodle crunch. Easy to make and perfect for holiday baking, they’re a seasonal favorite everyone will love.
Servings: 34 cookies
Ingredients
- ½ cup salted butter softened
- ½ cup vegetable shortening
- 1 ½ cups sugar plus 2 tablespoons
- 1 egg room temperature
- ¼ cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon for rolling
- ½ teaspoon pumpkin pie spice for rolling
Instructions
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper. Press pumpkin purée in between 2 paper towels. Pressing out moisture. In a large bowl, combine the butter, shortening, 1 ½ cups sugar, eggs and pumpkin and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, cinnamon, pumpkin pie spice, baking soda and salt, and stir into the shortening mixture until combined. In a small bowl, stir together the remaining 2 tablespoons sugar with reserved rolling cinnamon and pumpkin pie spice. Shape the dough into 1 ½-inch balls (using a medium cookie scoop helps) and roll each ball in the spiced sugar. Making sure each ball is coated in the mixture. Arrange the dough balls 2 inches apart on prepared sheets. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
