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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


  • 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


  • 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.


Adapted from Crisco.com