Pumpkin Snickerdoodles

A Fall Favorite You’ll Want to Bake Again and Again 

Fall in Southern California might not bring piles of leaves or sweater weather just yet, but one thing we can count on is pumpkin season—and nothing smells better than a batch of cookies baking in the oven.

These Pumpkin Snickerdoodles are soft, chewy, and perfectly spiced with cinnamon and pumpkin puree. A twist on the classic cookie, they’re cozy enough for autumn and festive enough to share. Whether you're baking with your kids, prepping for a fall get-together, or dropping off a treat for a client, these cookies are a guaranteed hit.

Pumpkin Snickerdoodle Recipe

Ingredients:

• ½ cup unsalted butter, softened 

• ⅓ cup brown sugar 

• ½ cup granulated sugar (plus extra for rolling) 

• ⅓ cup pumpkin puree 

• 1 tsp vanilla extract 

• 1 ½ cups all-purpose flour 

• ½ tsp baking powder 

• ¼ tsp baking soda 

• ½ tsp salt 

• 1 tsp ground cinnamon 

• ½ tsp pumpkin pie spice

For Rolling:

• ¼ cup granulated sugar 

• 1 tsp cinnamon

Instructions:

1. Cream butter and sugars until light and fluffy. Mix in pumpkin and vanilla. 

2. In a separate bowl, whisk together dry ingredients, then slowly mix into the wet ingredients. 

3. Chill the dough for at least 30 minutes. 

4. Preheat oven to 350°F. Roll dough into balls, coat in cinnamon sugar mixture, and place on baking sheet. 

5. Bake for 10–12 minutes. Let cool, then enjoy (preferably with a cozy drink in hand). 

These cookies freeze beautifully and also make great gifts—just wrap a few in parchment and tie with twine for an easy seasonal treat.

Get ready for your home to smell amazing!