Pumpkin Pie Snickerdoodles

pumpkin-snickerdoodlesLast weekend my friend called to borrow some cream of tartar.  Cream of tartar screams one thing to me: Snickerdoodles.  This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them.  Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout.  I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did.  And then I made them again the next day. 🙂


Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside.  These snickerdoodles stay true to the original.  They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies!  They immediately became a fall favorite around here.

I didn’t change anything about the recipe from Trish over at Mom on Timeout.  She gets two thumbs up on this one.


Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles
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Sugar Mix
  1. Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
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