Our Co-Owner Stephanie is back with one of her favorite tried + true Fall recipes! These sugary delights are a hit at our office, and we’re sure they’ll be a crowd pleaser around your home or workplace too.

This Pumpkin Snickerdoodle Recipe is courtesy of one of Stephanie’s favorite baking blogs, Chelsea’s Messy Apron. Be sure to check it out for more sweet + savory recipes to keep you warm all season-long!

Pumpkin Snickerdoodle Recipe


  • 16 tablespoons (1 cup) unsalted butter, 80% the way melted
  • 2/3 cup white sugar
  • 2/3 cup dark brown sugar, packed (light brown sugar also works)
  • 6 tablespoons solid pack pumpkin (I highly recommend Libby’s)
  • 1/2 tablespoon pure vanilla extract
  • 2 and 3/4 cup all-purpose white flour, spooned and leveled
  • 1 and 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: nutmeg, ground cloves
  • 1/2 teaspoon allspice
  • 1-2 teaspoons pumpkin pie spice (increase/decrease to personal preference)

Cinnamon Sugar Coating

  • 1/4 cup white sugar
  • 1 teaspoon pumpkin pie spice


  1. In a large bowl add the 80% melted butter, sugar, and brown sugar. Whisk together until smooth. Add in the pumpkin and the vanilla extract. Whisk until just combined and smooth.
  2. In another bowl, stir together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild flavored pumpkin cookie; add more to personal preference) Whisk to combine.
  3. Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. Cover tightly and place in the fridge for 45 minutes to 1 hour.
  4. Preheat the oven to 325 degrees F. (If you have a convection oven, also do 325 degrees F at convection bake). In a small bowl stir together the white sugar and cinnamon.
  5. Remove the dough and roll into tall balls of dough. If you have a kitchen scale, the balls of dough should be about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture.
  6. Place dough balls on a parchment or silpat lined sheet pan and bake for 9-13 minutes. Watch carefully being sure to not over-bake.
  7. Remove and let stand on cookie sheet for 2 minutes before removing to a cooling rack.
  8. Cookies best enjoyed within 1-2 days. The pumpkin flavor does intensify at day 2.

Love everything pumpkin?
Check out our Chocolate Chip Pumpkin Muffins Recipe from Stephanie’s Kitchen.


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