A few people made their way to my blog this week through a link to some pumpkin snickerdoodles I made last year. This really had me craving them.

On the outside the look like regular snickerdoodles, but on the inside they are a nice golden orange.

I really enjoyed the recipe I tried out last year, but I wanted to create one that uses shortening, which I’ve read is what causes the crackling top for snickerdoodles.

So I play around with some recipes and hoped for the best. These came out perfect. Crispy on the outside, soft on the inside, with a taste of pumpkin and cinnamon.

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Pumpkin Snickerdoodles

Yield: 2 dozen cookies

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins


1/4 cup butter, softened
1/4 cup shortening
3/4 cups white sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon


1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or silpat mats.
2. Cream together butter, shortening, 3/4 cup sugar,egg and the vanilla. Mix in the pumpkin. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded balls about 1 inch in diameter.
3. In a small bow, mix the 3 tablespoons sugar and cinnamon. Roll balls of dough in mixture to coat. Place 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball gently to flatten a little.
4. Bake 8 to 10 minutes, or until cookies are set but not too hard.

Adapted from All Recipes


4 Responses to “Pumpkin Snickerdoodles”

  1. TC — October 10, 2011 at 12:59 pm

    These look great! I tried another pumpkin snickerdoodle recipe and it was tasty, but the texture was too soft and cakey. Can’t wait to make these, you nailed the crackled top!

    • Kirbie replied: — October 10th, 2011 @ 3:11 pm

      Yeah, looking back at my photos from the previous recipe, I definitely like the crackled top for these ones. Somehow the snickerdoodle just doesn’t look the same without the crackled top!

  2. Linda — November 19, 2012 at 11:24 am

    We just made this recipe today. The cookies have the texture of biscuits, but we don’t care; they’re yummy! My 15-year-old daughter had the brilliant idea of adding 1/2 tsp of pumpkin pie spice to the dough mixture, before adding the flour. It really helped bring out the pumpkin flavor.

    Thanks for a great recipe!

    • Kirbie replied: — November 19th, 2012 @ 1:43 pm

      I’m glad you like them. I didn’t really think they were like biscuits, but still glad you like them!

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