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Multiple pumpkin snickerdoodles laid out in a single layer on a marble counter.
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Pumpkin Snickerdoodles Recipe

You will love these autumnal pumpkin snickerdoodles! Cozy spices, real pumpkin, and sweet cinnamon sugar make irresistible cookies!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 18 cookies
Calories 152kcal
Author John Kanell

Equipment

  • Baking Sheet
  • Mixer

Ingredients

For the Cinnamon Sugar Coating:

  • ¼ cup granulated sugar (50g)
  • 1 teaspoon cinnamon or pumpkin pie spice

For the Cookie Dough:

  • 1¾ cups all-purpose flour (210g)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g/1 stick)
  • ½ cup light brown sugar (110g)
  • ½ cup granulated sugar (100g)
  • ⅓ cup pumpkin purée (82g)
  • 1 egg yolk
  • 2 teaspoons vanilla extract

Instructions

For the Cinnamon Sugar Coating:

  • In a small bowl, whisk together the sugar and cinnamon. Set aside.

For the Cookie Dough:

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together flour, spices, baking soda, cream of tartar, and salt.
  • In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed until smooth. Add the sugars and beat until light and fluffy, about 3 minutes.
  • Add the pumpkin purée, egg yolk and vanilla, and beat until combined, scraping down the sides as needed.
  • With the mixer on low, slowly add in the flour mixture. Mix just until combined. Cover and chill for at least 30 minutes or up to 24 hours. (Do not skip this step. The dough won’t roll in your hands if it isn’t chilled.)
  • Scoop 1½ tablespoons (32g) of chilled dough and drop it into the cinnamon sugar. Roll in the cinnamon sugar until well coated, then roll into a ball between your palms. Place balls 3 inches apart on the prepared baking sheets.
  • Bake for about 10 minutes or until puffed and golden on the edges. Let cool on the baking sheet for 5 minutes then transfer to a wire rack and cool completely.

Notes

  • Measure flour correctly: The easiest way to accurately measure flour is to weigh it using a kitchen scale. If you don’t have one, fluff the flour up in its container, spoon it into the measuring cup, and level off the top with a knife.
  • Use room temperature ingredients: Set the butter and egg out 30 minutes to an hour in advance so they soften and are easier to incorporate.
  • If the pumpkin puree appears watery, you can spread it on paper towels and let it sit to blot excess moisture. Excess moisture can lead to cakey cookies.
  • Chill the dough for at least 30 minutes. Do not skip this step. The dough won’t roll in your hands if it isn’t chilled. The cookies will also spread too much if warm.
  • For cookies that spread a bit more and bake up less puffy with crispier edges, bake them at 350°F for 14 minutes.
  • Let the cookies cool completely: This gives them time to set up perfectly so they develop that addictive chewy texture with crisp edges.
  • Use leftover pumpkin: This recipe only uses part of a can of pumpkin puree. You can use the rest by making pumpkin pancakes or pumpkin chocolate chip cookies.

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 99mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 879IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg