Pumpkin Snickerdoodle Cookies


One of my favorite cookies of all time is my mom’s Snickerdoodle cookie. The recipe actually comes from my Grandma Char and it is the softest and chewiest Snickerdoodle cookie I have ever had. With fall just around the corner, I was thinking about what those Snickerdoodle cookies would taste like if I added pumpkin to them . . .
The end result: AMAZING! 
My whole family devoured them. They didn’t even last for 8 hours . . . they were gone so fast!
They are so soft and chewy and have just the right amount of pumpkin in them. Try them out for yourself!

Pumpkin Snickerdoodle Cookies
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.

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  1. says

    I found this recipe through Pintrest. I am planning to make these for house church at our house tomorrow night. Thank you for sharing. Also I thought I’d share a tip that my baking-genius mother-in-law shared with me. My cookies always went flat no matter what type or what recipe I used. When she suggested using margarine and NOT butter they where beautiful mounds of pure goodness! Maybe no one else has this problem, but it helped me and I realized there was a question about it in your comments so I thought I’d pass the tip along!

    • says

      Just to throw this out there, I just made these with butter and they are perfectly fluffy little mounds. However, snickerdoodles I’ve made in the past have always come out super flat. I was thinking using half shortening may have made the difference.

  2. says

    I just finished baking a batch, they are so delicious! Somehow mine turned out a lot fluffier than the picture and did not crack on top. That is ok though, we love them anyways! They have just the right amount of pumpkin to give them that special fall flavor! :)

    • says

      You could definitely try pumpkin spice . . . it might taste a little different, but I think that it would still be good. There is usually a little bit of ginger in pumpkin spice, so if you are allergic to ginger, you might not want to use that. :)

        • Nancy S says

          Two of my favorites together–yum! When I make Snickerdoodles, I roll them into balls, (I use part butter & part shortening),and then butter the bottom of a glass and dip it in sugar. Then I press the cookie balls gently. They always turn out crinkled and round, yet not balls, cookie-shaped.
          If your baking powder, soda & salt are old, they will be flat. If you use too much butter/shortening, they will be spread out, but flat. Too much flour, baking powder, soda & salt will make Snickerdoodles taste more like a cornbread. Measure carefully. Hope that helps.

  3. says

    These were so tasty. Mine didn’t flatten either, but they were little pillows of pumpkin goodness, so I actually liked them better that way. I also added more cinnamon and a hint of nutmeg to the batter. My co workers (and husband) loved them.

  4. says

    I’m sooo glad that fall is finally here. People always look at me like I’m crazy when I whip out a can of pumpkin puree mid spring. Speaking of pumpkin, these look absolutely to DIE for! I can’t wait to try these babies out! I’m following you through Facebook, Twitter, Pinterest, and GFC. I would love it if you would stop by a join our Saturday Social blog hop at Whimsically Homemade! Hope to see you there!

  5. says

    We have a debate going on….does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!

    • Cyd says

      Hi Vicki, this is what I found on the internet about Cream of Tartar…..and if it’s from the internet it must be true! Right!? Ha ha! Anyway, this is kind of interesting. — Cream of tartar is a weak acid. It’s purpose is to react with the baking soda for leavening. If you can’t get it, you can use some other acid, e.g. citric acid, but it will introduce a slight taste of its own, and it is stronger than cream of tartar. You can also substitute baking powder instead of the baking soda + cream of tartar combination.

  6. says

    We have a debate going on….does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!

    • says

      To be honest, I am not sure! I have heard that Cream of Tartar makes the “cracks” on the top of the snickerdoodle cookie, but I honestly don’t know if that is true or not! My mom’s snickerdoodles don’t have cream of tartar and they seriously are my favorite snickerdoodles that I have ever tried. Sorry that I am not much help with the debate! :) I think that if the cookie tastes good, everybody wins. :)

  7. says

    My batch is chilling right now! I was actually just thinking the other day how it would go to add pumpkin into snickerdoodles. But I wasn’t going to brave it tonight..I was just about to try out your pumpkin dump cake, when I saw this as one of your related links. Can’t wait to see how they taste! I love soft snickerdoodles!

  8. says

    I made these yesterday and they were SO good. I added a little allspice and ginger to the dough and used butter, sans margarin.

    A tip for those getting puffy cookies that don’t flatten: Use a cup to smash them flat before baking. Pumpkin is a very fluffy veggie. It’ll bounce back up a bit and give you a very moist, tender cookie… They’ll just be a bit flatter.

  9. says

    Since you can make your own baking powder using Cream of tartar and baking soda (and cornstarch if you are storing your supply), it seems reasonable to me to conclude that cream of tartar is being using for leavening…Found how to make your own baking powder from a book called Kitchen Science.

  10. says

    Just made these tonight – I only baked up a dozen, the rest of the dough is in the fridge. I don’t like to use margarine so I subbed butter, and I thought I would try using pumpkin pie spice instead of cinnamon in the dough. They came out super fluffy, moist, and soft -however they seem just a little bland. I’m blaming it on my tweaking the spices (I can’t just leave a recipe alone!) and I think I’m going to stir in some extra cinnamon before I bake the rest of them. But seriously – these have the PERFECT texture. I’ve made snickerdoodles before and they always come out flat as pancakes so it was nice to find some that stay quite puffy : ) Thanks for the recipe!

  11. Heidi says

    With 3 teaspoons of rising agent in this recipe, the cookies ended up fluffy mounds. I had to press mine down a lot before baking to get them to look like cookies when they were finished.

  12. Sarah says

    I just wanted to chime in here – these cookies were disappointing. I think they may need more pumpkin or something or more spices. They were bland! I loved the texture. Mine didn’t spread either like others have mentioned but that didn’t bother me. I was really disappointed especially since everything else I’ve made from your blog has been AWESOME. I think this recipe needs another go – maybe some testing, tweaking, and relaunching. They have a lot of potential though.

  13. Kristin says

    Just made these and they were delicious! Mine did flatten out. I used all butter (not margarine or shortening). I also added a little cream of tartar just because I like it. My husband has already asked me to make them again. Thanks!

  14. KRISTIN says

    I didn’t see my comment published, so this might be a dupe.

    I made these tonight and they were awesome. Mine flattened out. I used all butter (no margarine or shortening) and I added a little cream of tartar because I like it. My husband has already asked me to make them again this weekend. Thanks!

  15. Donna says

    I made these as the recipe called out. On my first pan I put on the cookies like balls, as snickerdoodles typically spread and flatten. So for all other pans, I made the cookies larger and flattened them with a fork. They came out great! Flavor and texture are to my liking. I give the recipe a thumbs up. I may take on some of the suggestions as I think others have good ideas too.

  16. Leah says

    I made these for Thanksgiving last year, and they turned out fabulous! This year, my family asked if I would make them again–definitely going to be a holiday tradition!
    Camille, thank you so much for the delicious recipe! :)

  17. Kari says

    After having tasted some superb, moist homemade pumpkin snickerdoodles from a farm, I was eager to try this recipe. Reading some of the comments I decided to use less flour. I don’t see how I could have used the full amount it called for without being a pasty mass. I was quite dissatisfied:( I agree with some of the posters, they had a nice texture but really bland flavor, I would say less flour and baking powder /soda more pumpkin puree! :-)

  18. Chrissy B says

    I had the exact same problem with too much flour. I’ve made them twice now, and the first batch (where I followed the recipe exactly) came out tasting like cooked balls of flour. In the second batch, I switched the flour to only 2 ¾ cups, added a full cup of Pumpkin, plus 1 tsp Cream of Tartar, and 1 tsp Pumpkin Spice (to amp up the pumpkin flavor). They turned out SO much better! I’m not sure if the 3 ¼ cup flour was a typo in the recipe or what. As I added all the flour during the original batch, I kept thinking…no, these cannot possibly take this much flour! Should’ve listened to my baking instinct on that one.

    They’re delicious with the above changes – a big hit with co-workers and friends. I’ll definitely be making them again. Oh and also, I forgot to use a glass to squish down the first batch – and for some reason they tasted even more floury when I didn’t flatten them. So flattening them with the glass is a must.

  19. Melissa says

    I’ve used this recipe several times and never have had anything but delicious cookies. I’m wondering if those getting a bland cookie are sifting their flour well? Sifted/fluffed flour will measure different than packed, IMO. Just trying to make sense of other experiences.
    I made a batch of these a few weeks ago. Yesterday I found a ziplock baggie with four cookies in them. I thought for sure they would be dry dead hockey pucks but they were still quite moist. I’m making another batch tonight to take Thanksgiving camping. I also add pumpkin pie spice, just a flavor preference.

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