Pumpkin Spice Snickerdoodles




Introduction: Pumpkin Spice Snickerdoodles

We received a LOT of pumpkins from our CSA this Fall. The majority of it became frozen pumpkin puree to be used at another time, but I reserved 2 cups specifically for making these cookies---because pumpkin cookies just makes sense.


Cookie Dough

1/2 cup softened butter

3/4 cup shortening

1/2 cup pumpkin puree

2 eggs

2 cups white sugar

1 tbs vanilla extract

1/2 tsp salt

1 tsp cream of tartar

3-4 cup flour (start on the lower side and add more as needed)

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

1 tsp baking soda


1/2 cup white sugar

1 tsp ground cinnamon OR 1/2 tbs pumpkin spice*

*alter to taste

Step 1: Cookie Dough

Cream the butter, shortening, and sugar together. Then add the eggs, pumpkin puree, and vanilla and mix well. Add the salt, baking soda, cream of tartar, cinnamon, nutmeg and flour and mix. Add more flour if the dough is too sticky.

Step 2: Topping

Mix 1/2 cup of sugar and 1 tsp of cinnamon/pumpkin spices in a dish. Roll the dough into 1-2" size balls and then roll the ball in the sugar mix.

Step 3: Bake

Preheat the oven to 400. Line a cookie tray with parchment paper and place the balls on the tray.

You can either leave the balls as balls or flatten them a little. With this batch I added a tad too much flour and my cookies didn't spread.

Bake for 6-8 minutes.

Step 4: Cool

Remove the cookies from the oven and transfer them to a wire rack to cool. Store in an airtight container for up to 3-4 days.

Cookies Contest

Participated in the
Cookies Contest

Be the First to Share


    • Rice & Grains Challenge

      Rice & Grains Challenge
    • Lamps Challenge

      Lamps Challenge
    • CNC and 3D Printing Contest

      CNC and 3D Printing Contest



    2 years ago

    This looks delish!
    I love pumpkin, and these look tasty. :-)


    2 years ago on Step 3

    Is regular Halloween pumpkin as you have in image be good to use? I always hunt down sugar pumpkins. I recently came across Cheese pumpkin and I baked it with spices. I will be using that in this cookie recipe which is already mixed and resting. I know it will be delicious.


    Reply 2 years ago

    From my experience, "pie" pumpkins (I believe they also go by "sugar" pumpkins) are the best for making puree with. I also like "peanut" pumpkins (tan with little peanut-colored warts) for pureeing. I have tried a different, jack-o-lantern type pumpkin (it had ornaments warts on it), and it was really dry and tasted awful.
    I would recommend searching for a pumpkin that is meant for cooking with, but if you like the kind of pumpkin you've been using, go right ahead and keep using it. :-)


    Reply 2 years ago

    Hi! I have done it before and didn't really notice a difference. Jack o lantern type pumpkins tend to be stringier. Puree really well, but it should be fine.