Pumpkin Pie Snickerdoodles

This cookie was eaten on the podcast in episode 037 – Link


  • 2 sticks softened butter
  • 1 ½ cups granulated sugar
  • 2 ¾ cups All Purpose Flour
  • 1 ¾ tsp. cream of tartar
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 large egg
  • 1 tsp. vanilla
  • ¾ cup pumpkin puree

Sugar/Spice Mixture:

  • 4 Tbsp. granulated sugar
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice


  1. Cream the butter and sugar in mixer on medium with a paddle attachment.
  2. Whisk together all the dry ingredients (flour, cream of tartar, baking soda, salt, pumpkin pie spice) in a bowl and set aside.
  3. Once butter and sugar are creamed add in the egg and vanilla and beat on medium until combined (scrape down the sides if needed).
  4. Add in the pumpkin puree next. It gets an odd looking texture so you will most likely need to scrape down the sides of the bowl. Keep mixing until decently uniform in texture and color.
  5. Add in all dry ingredients and mix until combined.
  6. Place dough in fridge for at least 30 minutes (an hour would be better).
  7. Preheat oven to 375 degrees when dough is almost fully chilled.
  1. Make sugar/spice mixture in a separate bowl by combining the granulated sugar, cinnamon and pumpkin pie spice.
  2. Roll dough into balls about the shape of walnuts and then roll in the sugar/spice mixture.
  3. The dough is VERY sticky (hence the required chilling) but will get better once you start rolling it in the sugar/spice mixture.
  4. Place on parchment lined baking sheets.
  5. Bake at 375 F for between 9-11 minutes.
  6. Take out of oven, let sit on the hot baking sheet for 5 minutes and then place on cooling racks or slide parchment and cookies off of the baking sheet and allow to finish cooling on the counter.

  Makes approximately 3-4 dozen.