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Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles
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Pumpkin Spice Snickerdoodles


Servings: Makes about 3 dozen cookies



Preheat the oven to 375 F. Line 2 sturdy cookie sheets with parchement paper or silicone liners.

Cream the butter, cream cheese, 1 ¾ cups of sugar and the vanilla with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, and scrape the sides of the bowl. Sift the flour, baking soda and cream of tartar over the mixture and fold together by hand until no streaks remain.

In a wide bowl, mix the remaining ¾ cup sugar with the pumpkin pie spice. Scoop out a heaping tablespoon of dough and roll it into a ball. Roll the ball in the spiced sugar to coat and set on the lined cookie sheets, setting the cookies about 2 inches apart.

Using your finger or the rounded handle of a wooden spoon, press a small indention into the center of each ball and fill with a tiny dollop of pumpkin butter.

Bake for about 14 minutes, until the cookies are set around the edges and lightly browned on the bottom but still slightly soft in the middle. Transfer to racks to cool. They’ll firm up as they set.