How to Make Pumpkin Snickerdoodle Cookies

Cinnamon, spice and everything nice make up this sweet homemade treat. 

Photo by: Sam Henderson

Sam Henderson

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Ingredients for the Cookies

  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon vanilla extract

Ingredients for the Cinnamon Sugar

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Preheat oven to 350˚F. Line baking sheets with parchment paper. Set aside.

Add all ingredients for cinnamon sugar to a small, shallow bowl and combine. Set aside.

Sift together, flour, spices, baking soda and salt on a piece of parchment or in a medium bowl. Place butter and sugar in a mixing bowl and beat until light and fluffy. Add the vanilla and pumpkin puree. Beat until well-combined.

With the mixer on lowest speed, gradually add the dry ingredients and beat just until combined.

Use a cookie scoop to scoop out the dough. Roll dough into a ball between your palms. Roll each dough ball in the cinnamon sugar mixture and then place them on parchment lined sheets 1-2 inches apart. Flatten the tops of the dough balls slightly by pressing down with the bottom of a glass that has been dipped in the cinnamon sugar to prevent sticking. 

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