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December 17th

Pumpkin Spice Snickerdoodle

December 17th

Pumpkin Spice Snickerdoodle

Cookie Jar Friday

We thought we had run out of ways to love all things pumpkin, but then our friends at McCormick came up with another delicious way! Enjoy these cookies after dinner with a glass of milk or warm them up and have ‘em with your morning coffee (we won’t tell!). You might even bake a few extra for Santa – he’ll enjoy the switch up from the classic chocolate chip or sugar cookies! See the recipe below.

  • Prep Time: 15 Minutes
  • Bake Time: 12 Minutes
  • Yield: 30 (2-Cookie) Servings
Ingredient List
Tools and Supplies
  • Medium Bowl
  • Electric/Hand Mixer
  • Baking Sheet(s)
  • Wire Rack(s)
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Ingredients

To make this cookie recipe, you will need:

Instructions

INSTRUCTIONS:

  1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
  2. Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
  3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.