Are you looking for a new fall recipe to share with your friends and family? This Pumpkin Snickerdoodle Cookies Recipe is perfect!
This Pumpkin Snickerdoodle Cookies Recipe is so easy to make and has all of the flavors of fall and pumpkin! I don’t know about you, but there is just something about the fragrance and flavors of Autumn. It really is one of my favorite seasons! Plus, here are even more Fall Recipes with lots of goodies you will want to try!
Pumpkin Snickerdoodle Cookies Recipes
INGREDIENTS:
1 Cup Butter
1 Cup White Sugar
½ Cup Brown Sugar
¾ Cup Pumpkin Puree
1 Large Egg
2 ½ tsp. Vanilla Extract
3 Cups Flour
2 tsp. Baking Powder
3 tsp. Ground Cinnamon
1 tsp. Cream of Tartar
1 tsp. Salt
¼ tsp. Nutmeg
Topping:
1 1/2 tsp. Cinnamon
¾ Cup Sugar
DIRECTIONS:
Beat Butter, Sugar, Brown Sugar, in a bowl until creamed
Add in Pumpkin, Eggs, and Vanilla
Slowly mix in Baking Powder, Flour, 1 ½ tsp. Cinnamon, Cream of Tartar, Salt, and Nutmeg.
Combine Sugar and Cinnamon in a bowl.
Roll Dough into 1” Balls, Roll in Cinnamon and Sugar.
Bake at 350 Degrees for 12 Minutes.
Pumpkin Snickerdoodle Cookies Recipe!
Are you looking for a new fall recipe to share with your friends and family? This Pumpkin Snickerdoodle Cookies Recipe is perfect!
Ingredients
Cookie Dough
- 1 Cup Butter
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- ¾ Cup Pumpkin Puree
- 1 Large Egg
- 2 ½ tsp. Vanilla Extract
- 3 Cups Flour
- 2 tsp. Baking Powder
- 2 tsp. Ground Cinnamon
- 1 tsp. Cream of Tartar
- 1 tsp. Salt
- ¼ tsp. Nutmeg
Topping:
- 1 1/2 tsp. Cinnamon
- ¾ Cup Sugar
Instructions
- Beat Butter, Sugar, Brown Sugar, in a bowl until creamed.
- Add in Pumpkin, Eggs, and Vanilla.
- Slowly mix in Baking Powder, Flour, 1 ½ tsp. Cinnamon, Cream of Tartar, Salt, and Nutmeg
- Chill Overnight.
- Combine Sugar and Cinnamon in a bowl.
- Roll Dough into 1” Balls, Roll in Cinnamon and Sugar.
- Bake at 350 Degrees for 12 Minutes.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 271mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 3g
No matter what the occasion, these cookies will be a hit. Take them to class parties at school, or bake them for your co-workers at the office!
What are some of your favorite Fall Recipes?! I hope you enjoy this one as much as we do! Let me know how your cookies turn out! Plus, be sure to check out this Soft Pretzel Soft Apple Pie Recipe! Mmm! It’s delicious! Another dessert recipe that is perfect for the holidays!
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Do you have any thoughts what would make a good egg substitute?
The ingredients calls for 1 cup white sugar and 3 tsp ground cinnamon. Do you take 3/4 cup white sugar and 1 1/2 tsp ground cinnamon out of that for the topping to roll dough in or do you put 1 cup sugar and 3 tsp cinnamon in cookie dough?
The 1 cup of Sugar and 3 tsp. of Ground Cinnamon goes into the cookie dough. The topping is made by mixing 3/4 cup of sugar and 1 1/2 tsp cinnamon.
Video shows baking soda recipe shows baking powder which is it
It’s baking powder! Sorry for the confusion!
I made this recipe with a twist, I added a cup and a half of Cinnamon Toast Crunch cereal slightly crunched up, I did not refrigerate. They turned out great,,,,thats from someone who doesn’t like Snickerdoodles,,,,
The ingredient list was inconsistent so wasn’t sure how much flour…3 or 4 cups. I used 4 based on mixture but now that I baked them they seem heavy so maybe it should have been 3? Not a huge snickerdoodle fan to begin with but they seem to be missing something.
It is 3 cups of flour. I hope you enjoy the recipe!
First, there is an error in the instructions: The ingredients list reads 3 cups of flour. The directions list reads 4 cups! That’s a BIG problem! I put 3.5. With 3 cups, the mix seemed too soft to roll. But 4 sounds like way too much.
Mine came out tasting way too doughy. I don’t taste any pumpkin, and there’s hardly any sweetness.
Also with all the rolling, these took me 3 1/2 hours to make! Not worth my time. Sorry to say, because the look so good.
The flour amount should be 3 cups. Sorry about that, the recipe is updated now.
Is it 3 or 4 cups flour? Both are listed. Does it have to be chilled overnight?
I’m sorry, it should be 3 cups of flour. Thank you for letting me know!
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Which is correct—-3 cup flour O R 4 cup flour
It is 3 cups of flour. Enjoy!