These scrumptious pumpkin snickerdoodle cookies are a tasty way to welcome fall! The pumpkin flavor is quite subtle, with the emphasis being on the tender snickerdoodle texture and just the right amount of pumpkin spice sugar topping.
You’ll notice that we use Libby’s pumpkin pie mix in this recipe.
This is not regular canned pumpkin, but a thinner pie-ready version. Please don’t mix them up, that makes a huge difference in the outcome of your recipe!
Why not have a tempting pumpkin spice latte with your pumpkin snickerdoodle cookies?! If not, perhaps a hot chocolate, coffee or a tall glass of cold milk with these lovely autumn treats, they make a great combination.
The baking time for these cookies is eight to ten minutes total. I’ve found that eight minutes is more than sufficient.
Pumpkin Snickerdoodle Cookies
1 cup butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
5 Tablespoons Libby’s Easy Pumpkin Pie Mix
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pumpkin Spice Sugar Coating
1 cup sugar
1 1/2 Tbs pumpkin pie spice
Preheat the oven to 400°F
In a bowl combine flour, cream of tartar, and baking soda, whisking to ensure there are no lumps. Set it aside.
In the bowl of a stand mixer combine butter and sugar, beating until fluffy. Add the eggs one at a time, beating until incorporated. Next, add the vanilla and pumpkin pie mix, beating to combine, then set aside. Add the dry ingredients to the wet ingredients until a soft dough forms.
In a small dish, prepare the pumpkin spice sugar coating by combining one cup of sugar with the pumpkin pie spice, mixing well.
Bake the cookies for 6 minutes, remove from oven, use the bottom of a glass cup to press cookies to 1/2 inch thick. Lightly sprinkle with a touch of the pumpkin spice sugar coating, then bake for another 1-2 minutes.