Pumpkin Pie Snickerdoodles are a fabulous fall twist on a classic cookie the whole family will love! Lots of delicious pumpkin pie flavor in an easy to make cookie! Love pumpkin? Me too! Make sure to try these pumpkin favorites: Pumpkin Bars, Pumpkin Muffins, and Cranberry Pecan Pumpkin Bread – so good!
Pumpkin Pie Snickerdoodles
There’s nothing quite like a Snickerdoodle. I mean, really! What other cookie is both fun to say and fabulous to eat?? Snickerdoodles are a great cookie to have the kiddos help with and make the perfect after-school snack.
I knew about 6 months ago that I wanted to make a Pumpkin Pie Snickerdoodle for the Fall. I used my Totally Addicting Snickerdoodles recipe as a jumping-off point and used a few tricks to keep the Snickerdoodles as chewy and delicious as they should be.
Everything Snickerdoodle
I’m a huge fan of snickerdoodles which is why I have so many recipes for them on my site:
- Mexican Chocolate Snickerdoodles
- White Chocolate Snickerdoodles
- Totally Addicting Snickerdoodles
- White Chocolate Snickerdoodle Latte
You Forgot the Egg!
You’ll probably look at the recipe below and assume that I forgot one crucial ingredient – eggs! But I didn’t 🙂
The pumpkin replaces the eggs in this recipe entirely. I tried eliminating just one egg from my favorite Snickerdoodle recipe but the texture just wasn’t quite right. Eliminating both eggs and upping the pumpkin content gave me both the flavor and texture I was looking for.
For the Love of Snickerdoodles
It wasn’t until a few years ago that I really fell in love with Snickerdoodles but they quickly became a family favorite. The boys, particularly Reece, LOVE Snickerdoodles and these Pumpkin Pie Snickerdoodles exceeded their high expectations.
The mellow pumpkin flavor is nicely accented with pumpkin pie spice. Instead of rolling the cookies in just sugar and cinnamon, I added some pumpkin pie spice to both the sugar-cinnamon mixture as well as to the cookie itself. I love that punch of spice in these cookies!
Snickerdoodle Ingredients
Snickerdoodle cookies are always a crowd favorite and these pumpkin pie inspired cookies are just perfect for fall. This is what you’ll need to whip up a batch this weekend:
- butter
- butter-flavored shortening
- sugar
- brown sugar
- pure pumpkin
- vanilla
- flour
- cream of tartar
- baking soda
- baking powder
- pumpkin pie spice
- salt
- cinnamon
On another note – I just used my last can of pumpkin! I can’t believe how quickly I am going through it all! I hope you guys aren’t tired of pumpkin recipes yet because I’ve got some more coming your way soon 🙂
More Pumpkin Recipes
- Homemade Pumpkin Pie Spice
- Slow Cooker Pumpkin Butter
- Pumpkin Cheesecake Banana Bread
- One Bowl Caramel Pumpkin Blondies
- The BEST Pumpkin Bars
How To Make Pumpkin Pie Snickerdoodles:
Pumpkin Pie Snickerdoodles
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter-flavored shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup pure pumpkin not pumpkin pie fillingmake your own!
- 1 tbsp vanilla
- 2 3/4 cups flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Sugar Mixture to Roll In
- 4 tbsp sugar
- 3 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Cream the butter, shortening and sugar together.
- Add the pumpkin and vanilla and mix until thoroughly combined.
- In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt.
- Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes.
- Preheat oven to 375 degrees.
- Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
- Remove dough and form into small, 1-inch balls.
- Roll balls in sugar mixture and place on parchment-lined cookie sheet.
- Bake for 8 minutes.
- Remove and let cool on sheet for two minutes before transferring to a cooling rack.
Nutrition
Originally published October 7, 2013.
More pumpkin recipes:
Pumpkin Ginger Bars with Maple Glaze
Pumpkin Walnut Oatmeal Raisin Cookies
For all dinner recipes, go HERE.
For all dessert recipes, go HERE.
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Dawn says
I made these tonight and they are amazingly good. I doubled the recipe and used the whole can of pumpkin. I didn’t feel like measuring it so I wasn’t sure if it would be okay and it was! I did cook them for 10 minutes instead of 8. My family loved them. Thanks for sharing your recipe.
Trish - Mom On Timeout says
Wow! I’m glad they worked out with all that pumpkin! I bet they were super yummy!
josie allman says
Hi! Trish, wish I were your next door neighbor so I could smell all your cooking.
When I see a recipe I can almost taste it..
Thanks
Trish - Mom On Timeout says
Lol! I wish you were too Josie! Have a great week!
Veronica Maines says
Please tell me where I can find butter flavored shortening for the pumpkin pie snickerdoodles?
I’m not sure I know what that is. I want to make some new cookie recipies this year for Christmas.
thanks in advance.
Sherri Hess says
Not a big fan of cream of tater can it be ommited?
Anne says
Thanks for sharing these snickerdoodles! As an avid pumpkin lover I had to try them right away. I reviewed my experience with them here: http://www.anneopinion.com/?recipe=pumpkin-pie-snickerdoodles
Hope you can check it out!
Trish - Mom On Timeout says
I’m so glad you enjoyed the recipe Anne! We love these cookies!
Shawn says
I made these for thanksgiving and the family loves them! My hubby even said he wants me to make a batch for his next office party. Thanks!
Trish - Mom On Timeout says
That’s fantastic Shawn! Thank you!
Donna says
Can you use all butter and omit the shortening?
Trish - Mom On Timeout says
You can but it won’t look quite the same 🙂
Georgia says
I made these late tonight and just to tell you how good they are… About 12 were on the first batch and I split them with my mom. Gone in 60 seconds
Ginny says
I just made these and wanted to give my review. We love pumpkin year round in our family, so pumpkin snickerdoodles in July is pretty normal for us. Now, I am firmly in the Crisco for texture camp when it comes to snickerdoodles. And, normally, reviewing a recipe after changing ingredients is a huge pet peeve of mine, so please forgive me. As I started adding ingredients to the mixer, I realized that my shortening was expired (okay, really, REALLY expired!). So, I subbed coconut oil. Gasp! I am sure it changed the flavor a little as it does have a coconutty flavor, but it worked perfectly! The texture is just right, and I feel a lot better about feeding my family coconut oil than Crisco (probably the reason it was so expired). I thought I would share for those who don’t want to use Crisco. These will become a staple in our house. Thank you for the great recipe.
Patti says
These were soooo good!!! I made them for Christmas Day which is 3 days away. They will not make it until then. We can’t stop eating them.
Patti says
Oh, and I made these dairy-free for my daughter with a dairy allergy. All I had to do was use Blue Bonnet Light instead of butter! Could not tell they were dairy free.
Trish - Mom On Timeout says
That’s awesome to hear Patti!!
Trish - Mom On Timeout says
Loooove hearing that Patti! Merry Christmas!
Shy Vi says
How do these freeze? My dough is in the fridge right now! I want to eat some today and freeze half of the baked cookies to save for later.
Trish - Mom On Timeout says
I haven’t tried freezing them before but they should freeze fine Shy!
Rachel (teacher-chef) says
The SPICE is one of my favorite things about Snickerdoodles, so I bet the addition of the Pumpkin Pie Spice these are out of this world!
Trish - Mom On Timeout says
Absolutely Rachel! Thanks for stopping by!
Kristen Duke says
YUM!!! I love snickerdoodles and I think with pumpkin they would be even more delicious!
Crystal says
Trish, I think I need to drive two hours up north to visit you! You can make yummy treats like these cookie and we can chat about blogging! p.s. totally going to try these soon, thanks for the recipe! 🙂
Kara says
OK, I’m glad I read the comment about the shortening changing the texture. I ran out, so I’ll wait to make these till I can go to the store in the morning for some more. Stoked to make these for a fall party this weekend. thanks for the recipe, I found a few others that were similar but all sound too cake-y… This sounds just right =]
Kara says
Great recipe. just finished a big batch, wow, it made a lot of cookies! I used a bit extra cinnamon in the cookie dough because I love cinnamon, and had to increase the bake time to 10 min, but probably due to me using a cookie sheet liner instead of parchment paper. After only 30 min in the fridge the dough wasn’t holding shape any more than it was just after being mixed. Next time I think I’ll up it to an hour to make things easier. The sugar coating mix was exactly the right amount though! I’m a bit worried they’ll fall apart during transport, but I’m positive everyone will love them, whole or not, they are so light and have a great texture, definitely not cake-y at all!
Trish - Mom On Timeout says
It does make a lot Kara! Perfect for sharing 🙂 So glad you tried out the recipe – it’s a new favorite around here. Have a wonderful weekend!
Trish - Mom On Timeout says
Yep 🙂 It really does. Shortening is a necessary evil for awesome snickerdoodles 😉 Have a great weekend Kara!