Pumpkin Snickerdoodles

photo of a plate of pumpkin snickerdoodles
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.
photo of a stack of three cookies
On the outside the look like regular snickerdoodles, but on the inside they are a nice golden orange.
photo of a stack of cookies with the top one with a bite taken out of it
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.
photo of three cookies on a plate
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.
photo of a stack of Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen cookies

These cookies are crispy on the outside, soft on the inside, with a taste of pumpkin and cinnamon.


  • 1/4 cup unsalted butter softened
  • 1/4 cup shortening
  • 3/4 cups granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp white sugar
  • 3 tsp ground cinnamon


  1. Preheat oven to 400°F (200°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.


Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

4 comments on “Pumpkin Snickerdoodles”

  1. 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!

    • 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. 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!

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