The Best Pumpkin Snickerdoodles for Your Holiday Parties

The Best Pumpkin Snickerdoodles for Your Holiday Parties Recipe Type : Dessert Author: Weaver’s Orchard Serves: 18 I have to admit these still taste best fresh out of the oven. Make sure you don’t overbake them—and if there any left once they’re cool, keep them in a sealed container. If you refrigerate them, let them warm to room temperature before serving. Most recipes call for canned pumpkin, which is what I used–but if you would like to experiment with fresh pumpkin puree, you can find Elizabeth Weaver’s recipe here:


  • 1 ½ cups all-purpose flour
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • ½ tsp baking soda
  • 1 tsp cream of tartar
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree
  • Cinnamon-sugar coating
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon


  1. Whisk together flour, spices, baking soda and cream of tartar in a medium mixing bowl.
  2. In a large electric mixing bowl, cream butter with sugars and beat for 1-2 minutes with the mixer. Add the egg yolk and vanilla and mix till blended. Then scoop in the pumpkin puree, scraping the sides of the bowl as needed.
  3. Add the dry ingredients and mix until just combined.
  4. Cover the dough bowl tightly and refrigerate for 30 minutes. Dough should be stiff enough to roll into balls, but sticky enough for the cinnamon-sugar mixture to adhere.
  5. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
  6. Remove the cookie dough and shape into balls (about 2 TBSP for each ball). Roll in cinnamon coating mixture. Place on cookie sheet, about 2 inches apart.
  7. Bake in separate batches for 10-13 minutes each, or until cookies are set. (Do not overbake.) Cool on cookie sheets about 10 minutes, then transfer them to wire rack.