Comments on: Pumpkin Snickerdoodles

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 29 Jul 2026 13:55:38 +0000

In reply to Cathy Spriggs. We're so happy you enjoyed them so much, Cathy! Thanks for the review

By: Cathy Spriggs

Cathy Spriggs — Wed, 29 Jul 2026 13:34:45 +0000

LOVED LOVED LOVED these cookies — thank you so much for the recipe.

By: rachel

rachel — Wed, 22 Jul 2026 18:50:20 +0000

Since you gave the weight of the melted butter, I browned the stick of butter. Once it cooled in a separate pan for a few minutes, I weighed it and added more butter to get the weight called out in the recipe. Delicious!

By: Sam Merritt

Sam Merritt — Sun, 21 Dec 2025 02:21:52 +0000

In reply to Pamela. Hi Pamela! An un-greased baking sheet will work fine here. It's just easier to clean up parchment paper. :)

By: Pamela

Pamela — Sat, 20 Dec 2025 22:11:34 +0000

In reply to Emily @ Sugar Spun Run. Do you have to use parchment paper, or does the dough have enough butter in it so they don't stick on the cookie sheet?

By: Elizabeth Adkisson

Elizabeth Adkisson — Sat, 06 Dec 2025 15:46:23 +0000

Such a flavorful bite. Every spice is perfectly balanced and the cookie practically melts in your mouth. Snickerdoodles are a long time family favorite, now they’re outshined by this pumpkin phenomenon super star!
Texas Gramz

By: Vicky

Vicky — Thu, 27 Nov 2025 02:35:37 +0000

I did a diabetic version substituting almond flour and stevia. They turned out great and my husband is so happy!

By: Jan

Jan — Wed, 26 Nov 2025 21:47:00 +0000

These cookies are delicious. I took some to a party and they were gone quickly. Making them to take for Thanksgiving. I have to double the recipe I am going to try a little pumpkin spice in the sugar mixture.

By: Sam Merritt

Sam Merritt — Sun, 23 Nov 2025 02:48:04 +0000

In reply to Mandee. Hi Mandee! You shouldn't have any issue freezing the baked cookies. You could also freeze the dough and just pop them in the oven. :)

By: Mandee

Mandee — Sat, 22 Nov 2025 19:53:16 +0000

These are absolutely delicious! Does anyone have experience with freezing the baked cookies? I’m wondering if I can double the batch at Thanksgiving and freeze some to bring back out on Christmas. Thanks!!

By: Shayna D

Shayna D — Sun, 16 Nov 2025 20:39:30 +0000

Yum! Adding to my holiday baking recipes. These were a hit!

By: Sam

Sam — Sat, 15 Nov 2025 01:01:17 +0000

In reply to Sam Merritt.

These cookies are my favorite fall cookies. My whole family devoured them!

By: Sandra R Fleming

Sandra R Fleming — Fri, 07 Nov 2025 01:23:51 +0000

In reply to Dawn Woods.

WOW! These are the BOMB! As a part time baker for an Assisted Living, I’m thrilled to find an easy, uncomplicated recipe like this. 100% DELICIOUS!

By: Cindy Finch

Cindy Finch — Thu, 06 Nov 2025 00:16:22 +0000

Made these for my husband to take to work. They were a huge hit! His co-workers are requesting another batch. Thanks Sam, for another carefully tested, and well researched recipe!

By: Sam Merritt

Sam Merritt — Wed, 05 Nov 2025 02:48:36 +0000

In reply to Dawn Woods. I'm so glad they were such a hit, Dawn! :)

By: Rachel A.

Rachel A. — Wed, 05 Nov 2025 01:51:36 +0000

They are definitely a fall favorite.
The recipe is perfect!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 04 Nov 2025 20:29:03 +0000

In reply to Abby. Thanks for giving them a try, Abby! Enjoy

By: Dawn Woods

Dawn Woods — Sat, 01 Nov 2025 22:55:13 +0000

Can someone make this scent into a candle for me? My kitchen smelled wonderful, and the cookies are amazing! I did add a teaspoon of pumpkin pie slice to the sugar/cinnamon coating. My adult kids were lining up to sample them as they came out of the oven. A new fall favorite, for certain!

By: Abby

Abby — Fri, 31 Oct 2025 21:45:24 +0000

These were so easy and so delicious! Not an overpowering pumpkin flavor, just enough! Will definitely be making again!

By: M

Fri, 31 Oct 2025 18:35:46 +0000

I tried a gluten, dairy, and egg free variation of this recipe and it turned out amazing!! I made a double batch and it was gone in three days from just me, my husband, and one DND session.

I substituted the flour for King Arthur’s 1-1 GF flour blend, a dairy free butter (I think country crock?), and I used 1.5 tbsp of olive oil for each egg yolk. (I also used much more spice than indicated in the recipe! I am a pumpkin spice girlie and proud of it.) They needed a bit longer bake time than the recipe says but that may be because I am at a high elevation. They took about 15 minutes for me. They also took some time to set completely, I found they were more snickerdoodle-textured the next day, so if you have plans for this cookie I would recommend to bake a day ahead, or at least a few hours ahead of if possible.

By: Nicolle

Nicolle — Wed, 29 Oct 2025 14:25:51 +0000

Delicious pumpkin flavor that’s not over powerful. A crowd favorite and our go to fall cookie.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Oct 2025 18:58:45 +0000

In reply to Michelle. Hi Michelle! You can certainly do this. We provide instructions in our post on how to freeze cookie dough (use instructions for sugar-coated cookies). Enjoy!

By: Sam Merritt

Sam Merritt — Mon, 27 Oct 2025 16:27:33 +0000

In reply to Herman. I'm so sorry to hear this happened, Herman! Did you let the butter cool before adding the sugars? Did you weigh your flour?

By: Michelle

Michelle — Sat, 25 Oct 2025 20:07:04 +0000

Has anyone tried freezing the dough balls and then either went freezer to oven or thawed then baked?

By: Bella

Bella — Thu, 23 Oct 2025 01:05:55 +0000

So yummy!