These are the fluffiest pumpkin snickerdoodle cookies you could ever make! The cookies have the perfect amount of taste of pumpkin and snickerdoodle. They make the perfect sweet treat to have on a cozy fall night with your family and friends or even just for you! This recipe makes about 20-24 pumpkin snickerdoodle cookies and stay fresh for about 2 weeks. Scroll down below to find the recipe!

Small Note: These Pumpkin snickerdoodle cookies do need to sit in the fridge for a while before baking! The dough will be very stick if you do not and can cause the cookies to mush all together when baking in the oven. I do suggest to set aside two hours before baking them in the oven. The longer the better, but if you are impaintent like I am you can also just put the dough in the freezer for 30-45 minutes and I have had them still come out perfect! If they do mush together after the first batch put the dough back in and let sit there for a while!

Baking tools

• Electric mixer ( If you do not have one you can always use a hand mixer or just hand mix it with a whisk)
• Cookie sheets
• Partchemnet paper (I always use partchment paper but if you have no stick pan sheets you should be all good!)

Cookie Ingredients

• 1 cup of unsalted butter (room temp)
• 1/2 cup of pumpumkin purée
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups of flour
• 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 teaspoon pumpkin spice

Rolling Ingredients

• 1/4 cup granulated suagr
• 1 tablespoon ground cinnamon
• 1/4 teaspoon pumpkin spice

Instructions

1. In a seperate medium sized bowl whisk together all your dry ingriedents; flour, cornstartch, cream of tartar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground giner, salt, ground cloves, and pumpkin spice.
2. In your electric mixer bowl cream together your butter and sugar until light and fluffy.
3. While mixing on slow medium add in your egg yolk, pumpkin purée and vanilla
4. Once that is all mixed together add in your dry ingrdients on low speed. Add in the dry ingredients slowly to avoid mess.
5. When all combined together, cover your bowl and put it in the fridge for 2 hours. (You can leave it in the fridge up to 24 hours!)
6. Preheat your oven to 350 when you are ready to bake and get your cookies sheets ready.
7. Make your cinnamon sugar rolling coat and start to scoop your cookies out and roll them in the cinnamon sugar.
8. Bake from 10-13 minutes and then let cool on a cookie rack when they are done!

---

I hope these pumkin snickerdoodle cookies turned out perfect and the recipe worked for you! Please feel free to reach out if you have any comments or concerns. If you are looking for more fall treats to make this fall you should check out my banana bread recipe!