Pumpkin meets Snickerdoodles in this spin on a classic cookie! A simple, yet delicious, cookie recipe perfect for fall!
Everyone loves a classic snickerdoodle cookie! The only way to make a classic better is to add more flavor with the addition of pumpkin. These Pumpkin Snickerdoodles are soon to become your new Fall favorite cookie, perfect for an easy dessert during the holidays. They are soft on the inside, with perfectly crisp edges and just the right amount of pumpkin. If you enjoy the classic, you’re going to love this fun Fall twist!
How to Make Pumpkin Snickerdoodle Cookies
How Do I Store The Cookies?
Pumpkin Snickerdoodles kept at room temperature will last in an airtight container for 5-7 days. If you prefer soft, fresh cookies, then only keeping them for a day or two would be best.
Can I Freeze Them?
The cookie dough can be frozen for up to 3 months. You’ll want to roll the dough into balls first and then store in an airtight container in the freezer. When you are ready to bake the cookies, defrost the dough on the counter for about 30 minutes, then coat in the cinnamon sugar mixture and bake.
- When measuring the flour, don’t scoop it out of the bag with the measuring cup. Instead, use a spoon to scoop the flour into a measuring cup and then level the top with the back of a knife. If you press a measuring cup directly into the bag, you will pack in too much flour.
- Don’t skip the step for chilling the dough. This helps keep the cookies from spreading to much in the oven.
More Pumpkin Recipes To Try
- Shortcut Cinnabon Style Pumpkin Cinnamon Rolls
- Instant Pot Pumpkin Bundt Cake
- Pumpkin Spice Latte
- Pumpkin Churro Donuts
- Pumpkin Scones
- Pumpkin Dutch Baby