Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

sueb 185

"Light, airy, sweet spice cookies. I developed this recipe as a way to enjoy "the rest of the can" of pumpkin."


60 servings yields 5 dozen
Serving size has been adjusted!

Original recipe yields 60 servings



  • Prep

  • Cook

  1. Preheat oven to 400. Place parchment paper on cookie sheets.
  2. Cream shortening and sugar.
  3. Add eggs and pumpkin.
  4. Combine all the other ingredients except the extra sugar, add to mixture in bowl.
  5. Shape in small balls (the mixture is somewhat sticky). Roll in extra sugar, place on cookie sheets.
  6. Bake at 400 about 8 minutes, remove from oven, cool. Store in airtight container.
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These are really good, and easy to make! I followed the recipe exact, except for the very last sentence "Store in airtight container". Umm... I didn't have any left to store! :-) Next time ...

These are really tasty cookies. They don't have a strong pumpkin flavor, but I think adding more pumpkin would make the dough too sticky. I may add a little extra spice the next time. I rolled s...

a 5-star recipe for a delicious, lightly-spiced cake-like cookie! Perfect pairing for coffee! I agree the pumpkin wasn't overly prominent in this cookie, but the subtle flavor was actually prefe...

I made these for a work potluck and had three requests for the recipe before school even started! I used 1/2 AP flour and 1/2 bread flour and used butter instead of shortening because that's wha...

These cookies are a new tradition in our house for the fall! I followed the recipe exactally and they turned out perfect! I recommend everyone tries these simple but delicious treat.

These are fantastic!! If you like Pumpkin, you gotta try this cookie. Followed the recipe to a T, and the results are 1 great tasting, soft cookie!! Try these, you will not be dissappointed!!

These are soooooo good! I absolutely LOVE them, sueb!!