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.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
cathy says
Just says 3/4 pumpkin. Is that 3/4 cup or 3/4 can of pumpkin? Am making them right now. And am going with 3/4cup. Hope that is correct. Thanks . Can’t wait for the dough to be chilled nd ready to bake!
Trish - Mom On Timeout says
You got it Cathy! Thanks for catching that!
Tina @ Tina's Chic Corner says
Hehe…you’re right, snickerdoodle is a fun word to say. 🙂 These cookies look so yummy. Soft and chewy are my favorite. 🙂
Trish - Mom On Timeout says
Thanks Tina! They really are delicious 🙂
pamela says
Not a huge fan of shortening, would using all butter hurt the texture? Also, no “butter flavored” on hand…if I had to use shortening would regular effect outcome? Thanks!
Trish - Mom On Timeout says
It does change the texture Pamela which is why I caved and used shortening. You can use regular-shortening and it won’t affect the taste too much and the texture will be perfect. Good luck!
Aimee @ ShugarySweets says
These are awesome girl!!!
Trish - Mom On Timeout says
Thanks so much Aimee!
Ala says
I just have to say, I’ve tried quite a few of your recipes now and I love how I can always trust the awesomeness that will result! I have had trouble many times with overly cakey pumpkin cookies and found that subbing pumpkin for eggs completely is a great way to go. That being said, I cannot wait to try these little sweet treats–absolutely wonderful collision of two favorite fall items!
Trish - Mom On Timeout says
Thank you SO much Ala! Totally made my day 🙂
Ala says
It’s a wonder that you’ve been able to get through ALL of these magnificent pumpkin recipes…and I haven’t even started my series yet. Yikes! I guess it might be the fact that it still feels like summer here–although we had the first spell of cold nights hit tonight, so fingers crossed that I get to run to the store tomorrow for a can 😉 these look really delightful. I’d be glad to dive into the pumpkin season with these!
Trish - Mom On Timeout says
It was hard to let go of summer but those apples and pumpkins were just calling out to me 🙂 Can’t wait to see what you come up with!
Mercedes says
I love snickerdoodles and this pumpkin variety looks so incredibly puffy, soft and delicious!
Trish - Mom On Timeout says
Thank you so much Mercedes!
Heather @ French Press says
these just gave me an exciting idea 🙂 I NEVER would have thought to leave out the egg. GENIUS Trish
Trish - Mom On Timeout says
Yay! I can’t wait to see what you come up with Heather!
Kate says
Love this! I was just thinking that I haven’t had a snickerdoodle in forever and need to make some. Pumpkin pie snickerdoodles would be even better! Thanks for sharing, Trish!
Trish - Mom On Timeout says
Thanks Kate! Snickerdoodles are the best 🙂
Blair @ The Seasoned Mom says
Pinned! Love this recipe, Trish! Can’t wait to make them!
Trish - Mom On Timeout says
Thanks so much for the pin Blair!
tanya says
I love pumpkin snickerdoodles Trish and yours look absolutely perfect!
Trish - Mom On Timeout says
Thank you so much Tanya!
Kristi says
These cookies. They look super soft and pumpkin. I bet they taste like fall!
marcie says
These look amazing, Trish! I’m pinning these — I need to make them soon!
Averie @ Averie Cooks says
They look awesome and I am glad to see a non pudding mix cookie. Nothing wrong with those! But it’s nice to be able to have a recipe to recreate the flavors minus any mixes (when those go out of season!). And that they’re almost vegan no less – amazing! Pinned!
Trish - Mom On Timeout says
Absolutely Averie! I love pudding mix cookies too but it’s fun to make it with “real” ingredients sometimes 🙂 Thank you!
Jenn says
Trish, these look so good.
Trish - Mom On Timeout says
Thanks Jenn!