October 18, 2021 Walton & Maready Orthodontics

Pumpkin Snickerdoodle Cookies


For the Cookie Dough:

      • 1/2 cup unsalted butter, melted
      • 3/4 cup light brown sugar
      • 1/3 cup pumpkin puree
      • 1 tsp. vanilla extract
      • 1 1/2 cup all-purpose flour
      • 2 tsp. pumpkin pie spice
      • 1 tsp. cream of tartar
      • 3/4 tsp. baking soda
      • 1/2 tsp. kosher salt
      • 1/4 tsp. baking powder

For the Spiced Sugar:

      • 3 tbsp. granulated sugar
      • 1 1/2 tsp. pumpkin pie spice


      1. For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. 
      2. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder. 
      3. Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed.
      4. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight.
      5. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
      6. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.
      7. Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.
      8. Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely, about 30 minutes.


Prep time:  15 min

Bake: 11-13 min + cooling

Total time: 5 hours

Yield: 18 servings

Recipe inspired by the Pioneer Woman


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