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  • Writer's pictureLulu Perez

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies


  • 1 stick unsalted butter, softened

  • 1 cup granulated sugar

  • ⅓ cup brown sugar 

  • 1 egg

  • ½ tsp vanilla extract

  • ½ cup pumpkin puree

  • 2 ⅓ cup all purpose flour

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp kosher salt 

  • 1 tsp pumpkin pie spice 

  • ½ tsp cinnamon 

Cinnamon Sugar Coating 

  • ¼ cup granulated sugar

  • 1 tsp cinnamon 


  1. Cream together the butter and sugar. Then, mix in the egg, vanilla and pumpkin puree. 

  2. Fold in and mix the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Mix until it becomes a cookie batter. 

  3. In a separate small bowl, toss together the sugar and cinnamon. 

  4. Using a medium size cookie scoop, scoop the cookie batter, roll into a ball and toss the cookie dough ball into a cinnamon sugar and place on the baking sheet. Repeat. Place in the freezer for 10-15 minutes (while your oven is preheating).

  5. Preheat the oven to 350 degrees. Bake for 11-12 minutes. Allow to cool. Enjoy!

Note: This recipe makes 24 cookies

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