Pumpkin Snickerdoodle Cookies Recipe

A tray with pumpkin snickerdoodle cookies.

5 from 2 votes

Pumpkin Snickerdoodle Cookies Recipe

Bake a tray of Pumpkin Snickerdoodle Cookies rolled in cinnamon sugar and spiced with rich pumpkin flavor, ideal for cool mornings or sharing during fall baking days.

Prep Time15

Cook Time12

Chill Time30

Total Time57

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 123kcal

Author: Andrea

Ingredients

Blossoms

3 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup (2 sticks) butter room temperature
1 egg
1/4 cup pumpkin puree
2 teaspoon cream of tartar
1 tsp baking soda
1/2 teaspoon salt
2 tsp cinnamon
1 1/2 teaspoon vanilla extract

Pumpkin Spice Coating

3 tablespoon granulated sugar
1 tsp cinnamon
1 teaspoon pumpkin pie spice

Topping

1/2 bag Hershey's Pumpkin Spice Kisses

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the baking sheets with parchment paper or a Silpat mat.
In the bowl of a stand mixer, beat the butter and sugar on medium-high for 2–3 minutes, until light and fluffy. With the mixing speed on low, add the pumpkin purée, egg, then vanilla. Mix until just combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, and salt. With the mixing speed on low, slowly add the dry ingredients to the butter mixture. Mix until combined.
Remove the bowl from the mixer and chill the dough for 30 minutes. Once the dough is sufficiently chilled, use a standard-size cookie scoop to create balls. Roll the dough in your hands to form balls, then roll into the pumpkin spice mixture. Place the cookie dough balls onto the cookie sheet and flatten slightly with the palm of your hand or the bottom of a measuring cup.
Bake cookies for 10–12 minutes, rotating the sheet halfway through the baking process. The cookies should look soft and have slightly firm edges before removing from the oven (don’t overcook them or they will be dry and crumbly). Allow to cool for 2 minutes before pressing a kiss into the center of each cookie.
Let the cookies cool on the sheet for 3 additional minutes before transferring them to a wire rack to cool completely.

Notes

STORE leftover Pumpkin Pie Snickerdoodle Cookies in an airtight container at room temperature for up to 4 days. For slightly firmer texture, you can keep them in the fridge, but bring them to the counter for 10–15 minutes before serving so they soften a bit.

If you’d like to keep them longer, FREEZE the fully baked and cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. To enjoy, let them thaw at room temperature. You don’t need to reheat, but you can microwave for 5–7 seconds if you want them slightly warm.

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