Carter’s Kitchen: Pumpkin Snickerdoodle Recipe

snickerdoodles on a plate

Pumpkin Snickerdoodles / Photographer: Landon Carter

Lovers of pumpkin spice and cookies will absolutely love these pumpkin snickerdoodles. The recipe comes from the food blog “Live Well, Bake Often” and is the perfect fall dessert. With a light, crispy exterior and a chewy center, it is a wonderful combination for all types of cookie connoisseurs. As an avid lover of all fall spice flavors, these cookies have become one of my new favorites. The recipe is easy to make, making it a great choice to share with friends and family. With simple ingredients that many people already have in their kitchens, and can be found in any grocery store, these pumpkin snickerdoodles require no unnecessary effort, and the result is incredible. I know I will be making these all through the fall, as well as many other recipes on “Live Well, Bake Often.” Even though COVID-19 may mess up many holiday plans with family and friends, be sure to take some time for yourself during the chaotic political climate and stressful times we are in. I can guarantee that these cookies are a great way to treat yourself.


• 1 and 1⁄2 cups of all-purpose flour
• 1 teaspoon of pumpkin pie spice
• 1⁄2 teaspoon of ground cinnamon
• 1⁄2 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 1⁄4 teaspoon of salt
• 1⁄2 cup (one stick) of unsalted butter, softened
• 1⁄2 cup granulated white sugar
• 1⁄4 cup brown sugar, packed
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1⁄4 cup pumpkin puree
• Cinnamon-sugar to taste

1. Using an electric mixer, cream butter, sugar, and brown sugar until well combined. Add egg yolk, vanilla, and pumpkin puree and mix until combined, scraping down the sides of the bowl as necessary.

2. Add flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt to the wet ingredients and mix until just combined. Cover and chill in the refrigerator for 20-30 minutes.

3. Preheat the oven to 350 degrees Fahrenheit. Line two baking trays with parchment or silicone linings.

4. Take the dough out of the refrigerator. Use a two tablespoon scoop or a spoon to form the dough into even portions. Use your hands to roll them into balls. It should make 16-20 portions.

5. Roll each ball in the cinnamon-sugar mixture and place on the baking sheets, leaving some room between each.

6. Bake cookies for 10-13 minutes until set. Wait 10 minutes to cool, then transfer off of the trays. Take a bite and enjoy.