Pioneer Woman​ Pumpkin Snickerdoodles

This delicious Pioneer Woman Pumpkin Snickerdoodles recipe is a simple treat perfect for fall. With a warm, spiced flavor and a soft, chewy texture, these cookies are quick to make using common pantry ingredients. Enjoy them fresh out of the oven, rolled in sweet spiced sugar for an irresistible crunch!

Ingredients Needed:

For the Cookie Dough:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1/3 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder

For the Spiced Sugar:

• 3 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice

How To Cook Pumpkin Snickerdoodles:

1. Make the Cookie Dough: In a medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, and vanilla until combined. In another bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder. Add the dry ingredients to the wet mixture and stir until fully combined. Cover the bowl and refrigerate until firm, at least 4 hours or overnight.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
3. Prepare the Spiced Sugar: In a small bowl, mix together the granulated sugar and pumpkin pie spice.
4. Shape the Cookies: Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated, then place them at least 2 inches apart on the prepared baking sheets.
5. Bake the Cookies: Bake for 11 to 13 minutes, until the cookies are puffed, set around the edges, and beginning to crack on top. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

Recipe Tips

• Chill the Dough: Refrigerate the dough for at least 4 hours. This helps the cookies hold their shape and prevents them from spreading too much while baking.
• Use Fresh Pumpkin Puree: If possible, use homemade pumpkin puree for a richer flavor. If using canned, make sure it’s pure pumpkin without added sugars or spices.
• Measure Ingredients Carefully: Use proper measuring cups for dry and wet ingredients. Accurate measurements ensure the right texture and taste.
• Don’t Overbake: Keep an eye on the cookies while they bake. They should be puffed and slightly cracked on top. If they look set and golden, take them out to avoid dryness.
• Cool Completely: Allow the cookies to cool on a wire rack after baking. This helps them firm up and enhances their chewy texture.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Pumpkin Snickerdoodles cool to room temperature. Then, put them in an airtight container or wrap them in plastic wrap. Keep them in the fridge for up to one week.
• Freeze: Put leftover Pumpkin Snickerdoodles in an airtight container or a freezer bag. They will stay good for up to 3 months. When you want to eat them, thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 cookie (based on a total of 24 servings)

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 151mg
• Potassium: 68mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 2g

More Pioneer Woman Recipe:

• Pioneer Woman Pumpkin Banana Bread
• Pioneer Woman Pumpkin Bars​
• Pioneer Woman Pumpkin Coffee Cake
• Pioneer Woman Pumpkin Pie​
• Pioneer Woman Pumpkin Cinnamon Rolls