Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle cookies are the classic fall treat, and this festive recipe is actually really easy to make!
Everyone is talking pumpkin this time of year. Pumpkin Spice lattes, pumpkin bread, and even pumpkin parfaits are popular when fall rolls around!Â
Why This Recipe Works
These pumpkin Snickerdoodle cookies are such a delicious treat, and will be a huge hit right through the end of the year!
Everyone’s looking for easy recipes to make for fall parties, and these cookies are so pretty!
The best part about this recipe is how easy these cookies are to make!
How to Make the Cookies
Combine the sugar, cinnamon, ginger, and allspice.
Using a spoon remove a half cup of the sugar mixture and put it in a bowl.
Cream the butter and the rest of the sugar mixture until it is light and fluffy.
Add the eggs and vanilla.
Sift the flour, cream of tartar, baking soda and salt.
Add this dry mixture gradually to creamed mixture and mix well.
Add the pumpkin spice chips stirring well to mix throughout the cookie batter.
Scoop the dough with a small ice cream scoop and place the balls onto the lined cookie sheet.
Roll each dough ball into the sugar mixture.
Put the dough balls at least 2 inches apart on the cookie sheets.
Bake at 350º degrees for 10-13 minutes or until edges begin to brown.
Allow for the cookies to slightly cool while still on the cookie sheet.
Move to a wire rack to cool completely.
How to Add the Chocolate
Using a double boiler melt the white chocolate, stirring constantly.
Dip half of each cookie into the melted white chocolate.
How to Make the Icing
Separate the egg yolk from the whites, adding only the egg whites into a mixing bowl.
Stir in the sugar, cream of tarter and vanilla to the egg whites.
Beat on medium for 6 minutes. If the icing has the appearance of soup or is yellow in color add more powdered sugar.
Divide the icing equally into two bowls.
In the 1st bowl add some of the orange gel food coloring, stirring to blend in the color.
In the second bowl add some of the green gel food coloring, blend in all of the food coloring.
Scoop all of the orange and green icing in individual piping bags with #2 tips.
How to Add the Pumpkin & Vines
Allow to dry on a cookie sheet lined with wax paper.
Using the orange and green add the pumpkin and vines to each cookie.
Begin by using the orange icing to make the pumpkin. Refer to the picture of the cookies for further examples.
Allow the pumpkin to dry for 30 seconds before making adding the vines with the green icing.
Allow the Snickerdoodle cookies to dry completely before serving.
Top Tip
The pumpkin and vine design really can’t be rushed, so give yourself plenty of time. If the white chocolate is not dry, the pumpkin and vines will run and the cookies will not be nearly as pretty.
FAQ
Sugar cookies are rolled in sugar, whereas Snickerdoodles are rolled in a mixture of both sugar and cinnamon.
It’s said the name came from Schneckennudel, which is actually what they call the cinnamon roll in Germany. It’s probably because the flavors are similar.
These cookies have the flavors of a pumpkin cinnamon latte without the caffeine.
More Festive Recipes
Pumpkin Snickerdoodle cookies
Equipment
- Cookie Sheets
- Piping bag with tip
Ingredients
Ingredients
Cookies
- 2 C sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1 C butter room temp
- 2 eggs room temp
- 1 1/2 tsp vanilla
- 2 3/4 C flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/8 tsp salt
- 1 C of pumpkin spice chips
Chocolate Dip Ingredients
- 12 ounces white chocolate wafers
- Icing Ingredients:
- 2 egg whites
- 1 C powdered sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Orange and green gel food coloring
Instructions
Instructions
Cookie Instructions:
- Combine the sugar, cinnamon, ginger, and allspice.

- Using a spoon remove a half cup of  the sugar mixture and put it in a  bowl.

- Cream the butter and the rest of the sugar mixture until it is light and fluffy.
- Add  the eggs and vanilla.
- Sift the flour, cream of tartar, baking soda and salt.
- Add this dry mixture gradually to creamed mixture and mix well.
- Add the pumpkin spice chips stirring well to mix throughout the cookie batter.
- Scoop the dough in a small ice cream scoop and add the balls onto the lined cookie sheet.
- Roll each dough ball into the sugar mixture.
- Put the dough balls at least 2 inches apart on the cookie sheets.
- Bake at 350º for 10-13 minutes or until edges begin to brown.
- Allow for the cookies to slightly cool while still on the cookie sheet.
- Move to a wire rack to cool completely.
Chocolate Instructions:
- Using a double boiler melt the white chocolate, stirring constantly.
Icing Instructions:
- Separate the egg yolk from the whites, putting only the egg whites into a mixing bowl.

- Stir in the sugar, cream of tarter and vanilla to the egg whites.

- Beat on medium for 6 minutes. 
If the icing has the appearance of soup or is yellow in color add more powdered sugar
.
- Divide the icing equally into two bowls.

- In the 1st bowl, add some of the orange gel food coloring, stirring to blend in the color.

- In the 2nd bowl, add some of the green gel food coloring, blend in all of the food coloring.
- 
Scoop all of the orange and green icing into individual piping bags with #2 tips.
Adding the pumpkins and vines:
- 
Dip half of each cookie into the melted white chocolate.

- Allow to dry on a cookie sheet lined with wax paper.

- Using the orange and green add the pumpkin and vines to each cookie, beginning with the orange icing to make the pumpkin. Refer to the picture of the cookies for further examples.
- Allow the pumpkin to dry for 30 seconds before making adding the vines with the green icing.

- Allow the cookies to dry completely before serving.
