Pumpkin Snickerdoodles

Sep 12, 2026

Ingredients:

For the Cinnamon Sugar Coating:

• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice

For the Cookies:

• 1 3/4 cups all purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter flavored Crisco
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1/3 cup pumpkin pureé
• 1 egg yolk
• 2 teaspoons vanilla extract

Directions:

For the Cinnamon Sugar Coating:

1. In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice. Set aside.

For the Cookies:

1. Preheat the oven to 375F. Line two large baking sheets with parchment paper. Set aside.
2. In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Set aside.
3. In a large mixing bowl, beat together the Crisco and sugars on high speed until light and fluffy.
4. Beat in the vanilla and egg yolk. Beat in the pumpkin pureé.
5. Add in the half the flour and mix until fully incorporated. Add in the remaining flour and mix until fully incorporated.
6. Scoop the dough into tablespoon and a half sized balls and roll in the coating. Place an inch apart on the baking sheets.
7. Bake one sheet at a time for 10 minutes. Allow to cool for 5 minutes on the baking sheet and then move to a wire rack to continue cooling completely.
8. Enjoy!

*Store in an airtight container at room temperature for up to 5 days.

*If you use butter instead of Crisco, you'll need to chill the dough for about an hour to be able to roll it into balls.

Makes about 33 cookies