Pumpkin snickerdoodles are a fun way to add a taste of fall to an old favorite cookie. This is an easy cookie recipe that uses homemade or canned pumpkin puree. The dough does need to firm up in the fridge for an hour so you can come back at any time to finish up your delicious fall treat.
Snickerdoodles are one of my favorite cookies. Don’t get me wrong, chocolate chip cookies are still the best right out of the oven, but I love that snickerdoodles have a depth of flavor that isn’t overly sweet. Adding pumpkin puree to make these Pumpkin Snickerdoodles is kind of a brilliant revelation. It’s the perfect way to make an old standard new!
This Pumpkin Snickerdoodle recipe is pretty straight forward and easy. I made the dough after breakfast and then left it in the fridge until after lunch. I did learn not to flatten your dough too much or the cookies are kind of flat. The Pumpkin Snickerdoodles got better as they sat and the flavors melded together. I stored them in an air tight container for about a week and they tasted better every day!
I’m thinking these would make an awesome treat if made some pumpkin ice cream or let the kids make some ice cream in a bag. Put the ice cream between two cookies to make a sandwich and then drizzle with homemade caramel sauce.
Recipe very slightly adapted from 5 Minutes For Mom. This article may contain affiliate links.