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Pumpkin Snickerdoodle

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

Recipe Info

  • Prep Time:

    15m

  • Cook Time:

    12m

  • Serving Size:

    2 cookies

  • Ingredients:

    10

  • Servings:

    30

  • User Rating:

Ingredients

Nutrition Information

(per serving)

  • Calories 158
  • Carbohydrates 24 g
  • Cholesterol 28 mg
  • Fiber 1 g
  • Protein 2 g
  • Sodium 105 mg
  • Sugar 14 g
  • Total Fat 6 g

For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.

Key products

  1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
  2. Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
  3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.

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