In the Kitchen with Abby! Recipe: Pumpkin Spice Snickerdoodles

Abby Beegle, Columns Co Editor-in-Chief

Abby Beegle

Oven Temp: 350 F

Servings: 18 cookies

Prep Time: 45 minutes 

Cook Time: 12 minutes


  • 1 ½ cup all purpose flour
  • 1 tsp. pumpkin pie spice
  • ½ tsp. ground cinnamon 
  • ½ tsp. baking soda 
  • 1 tsp. cream of tartar 
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup graduated sugar 
  • ¼ cup light brown sugar
  • 1 egg yolk, room temperature
  • 1 tsp. pure vanilla extract
  • ¼ cup pumpkin puree


  • 2 tbsp. granulated sugar
  • 1 tsp. Ground cinnamon 


  1. Wash hands thoroughly!! 
  2. In a large bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt. Set mixture aside
  3. In a mixing bowl using an electric mixer or beaters, cream butter and both sugars for 1 to 2 minutes until well combined. Add in egg yolk and vanilla, then continue to add the pumpkin puree. 
  4. Slowly combine dry ingredients to wet mixture while stirring and mix until combined. 
  5. Refrigerate mixture for 30 minutes. Preheat the oven to 350 F
  6. Roll dough into 2 inch round balls, then proceed to coat the balls in the topping mixture. Place the dough ball onto a cookie sheet 1 inches apart.
  7. Bake for 10 to 13 minutes or until cookies are set. Let cookies cool on the tray for ten minutes before moving them to a cooling rack. 
  8. Proceed to eat cookies and enjoy.  

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