Dine and Dish

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Pumpkin Snickerdoodle Recipe

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Our favorite Snickerdoodle Recipe gets a fall makeover with the addition of pumpkin puree and pumpkin pie spice!

Pumpkin Snickerdoodle Recipe from dineanddish.net

Did you know that Snickerdoodle cookies are my favorite? I doubt you did because in the 8 years I’ve been blogging I don’t think I’ve ever shared that with you! I don’t necessarily have one favorite, “go to” Snickerdoodle Recipe. I have tried and true ones that I return to time and time again, but I also can’t resist trying every new Snickerdoodle Recipe I come across. 

pumpkin snickerdoodle cookie recipe from dineanddish.net

That’s why when I saw a Snickerdoodle Recipe on the Crisco website, I knew I had to give it a try. It was new to me, but even with that I knew I wanted to make a few little changes to bring it into the fall season even more. What was born from my desire to change it up a little was the most amazing Pumpkin Snickerdoodle Cookies around! These cookies were light and fluffy and full of just the right amount of pumpkin spice flavor! They’d make a great addition to your holiday cookie tray for sure!

Pumpkin Snickerdoodle Cooke Recipe from dineanddish.netAs we head into the busy holiday baking season, don’t forget that The Crisco Pie and Baking Hotline is open extended hours to take your baking questions! Even if you don’t have questions, you can call into the automated line and press option 6 to listen to the recording of my favorite baking tips!  That was kind of fun! The phone number to call is 1-877-367-7438.

Happy baking!

Pumpkin Snickerdoodle Recipe from dineanddish.net
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Pumpkin Snickerdoodle Recipe

A favorite snickerdoodle recipe gets a fall facelift with pumpkin puree and pumpkin pie spice!
Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 dozen cookies
Author Dine & Dish

Ingredients

  • 1 3/4 cups sugar divided
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/4 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Pillsbury BEST® All Purpose Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice

Instructions

  • Heat oven to 400°F.
  • Combine 1 1⁄2 cups sugar, shortening, pumpkin puree, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
  • Combine flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
  • Combine remaining 1⁄4 cup sugar and pumpkin pie spice in small bowl. Shape dough into 1-inch balls. Roll in pumpkin spice/sugar mixture. Place 2 inches apart on ungreased baking sheets.
  • Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Notes

Adapted from Crisco.com

 Disclaimer: This is a sponsored post on behalf of Crisco. I was compensated to participate in their holiday campaign. In addition, this blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Reader Interactions

Comments

  7. Linda Hudson says

    I would love to be able to print this recipe, why do you not give the option to print without all of the comments?

    • Kristen says

      Hi Linda! In the recipe, right below the smaller photo is a print button. If you click that you will be able to print just the recipe!
      Hope that helps. Let me know if you have any other questions! Thanks!

  14. TidyMom says

    These sound fantastic Kristen and look a lot like some peanut butter cookies we made the other day. These might need to make an appearance on our cookie tray this year!

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