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    Home » Recipes » Cookies & Crackers

    Published: Aug 27, 2022 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Pumpkin Snickerdoodle Cookies

    Jump to Recipe
    Overview of pumpkin cookies on a white plate with orange and white text overlay.

    These pumpkin cookies are soft, chewy, slightly tangy, and delicious! Snickerdoodles have a cinnamon sugar coating, pumpkin puree, and warm spices that make them irresistible. The perfect Fall cookie.

    Top view of white board on a white surface with mound of pumpkin cookies.

    When Autumn starts, I make homemade pumpkin puree and line up my favorite recipes: pumpkin coffee cake, pumpkin whoopie pies, and these soft cookies, of course.

    It's my happy season when it comes to baking. I know apple is the top ingredient for many, but for me, pumpkin trumps all others. Even chocolate. Yup.

    Table of Contents Hide
    Why use cream of tartar?
    About this recipe
    Ingredients
    How to make pumpkin snickerdoodles
    Frequently asked questions
    Kitchen notes
    Related recipes you might like:
    Pumpkin Snickerdoodles

    Why use cream of tartar?

    Cream or tartar gives snickerdoodles their characteristic chewiness and slight tanginess. It's what sets these cookies apart from others.

    This is the ingredient that sets these cookies apart. A snickerdoodle is not such if it doesn't use it.

    About this recipe

    • Easy to make: a one-bowl dough that can be made in the stand mixer, especially if making large batches.
    • Make ahead: you can freeze the cookie balls to bake at a later time.
    • Great flavor: snickerdoodles have a unique taste, and adding pumpkin spices makes them irresistible.
    Eaten pumpkin cookie atop a stack of cookies on a white surface and background.

    Ingredients

    • Pumpkin: use homemade pumpkin puree or store-bought. Not to be confused with pumpkin pie filling, as that's a different product.
    • Cream of tartar: the ingredient that makes snickerdoodles what they are. There's no substitution. You can buy it in supermarkets and online (like Mc Cormick gourmet cream of tartar).
    • Pumpkin pie spice: use store-bought or make your own. I like a mix of ground cinnamon, ginger, allspice, and nutmeg. Many people also add cloves.
    • Cinnamon: any ground cinnamon you usually use works fine. I like Frontier Vietnamese cinnamon, Mc Cormick's culinary cinnamon, or Simply Organic Ceylon cinnamon. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Unsalted butter.
    • All-purpose flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking soda: make sure it's not expired. 
    • Sugar: both granulated white sugar and brown sugar are used.
    • Egg yolk: fresh, large.

    See the recipe card at the end of this post for quantities.

    White marble surface with bowls containing ingredients for pumpkin cookies including butter, sugar, egg, flour, spices.

    How to make pumpkin snickerdoodles

    Mixing the dough: you can use a stand mixer with the paddle attachment (great when you make a large batch), or a mixing bowl and an electric mixer. You can also make it by hand if you're up to an arm muscle workout.

    Metal mixer bowl with pumpkin and butter for cookie dough.

    Beat butter with sugars and add pumpkin puree, egg yolk, flavorings, and dry ingredients.

    Pumpkin cookie dough in a metal mixer bowl.

    The final batter is thick and might be slightly sticky. It needs refrigeration for 30 minutes until firm enough to be formed.

    White bowl on white surface with cinnamon sugar and cookie dough ball.

    Make cookie dough balls and roll them in cinnamon sugar. This is a necessary step to call them snickerdoodles.

    Silpat mat with unbaked pumpkin cookie dough balls.

    Place them on parchment paper, or Silpat lined cookie sheets a few inches apart. Bake according to the instructions on the recipe card.

    Vintage Kitchen tip: regular snickerdoodle dough is more crumbly and less sticky than this. Adding pumpkin puree increases the moisture content, so expect a slightly different cookie dough.

    Bunch of pumpkin cookies on a white plate, white background with striped cloth.

    Frequently asked questions

    Should you flatten snickerdoodles before baking?

    Yes, but slightly. After placing the cookie dough balls on the baking sheet, flatten them a bit so they bake evenly and don't puff in the center.

    How long will snickerdoodles stay fresh?

    They keep well for about 5 days in an airtight container or cookie jar. Make sure they're completely cooled down before you store them. Don't refrigerate them.

    How do you know when snickerdoodle cookies are done?

    These cookies are meant to be soft and chewy and should be removed from the oven when still soft. They will harden as they cool. Don't wait until they begin to brown. That will render tougher cookies.

    Milk bottle with pumpkin cookies on top and around. White background.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Pumpkin puree: use canned from the store or make homemade pumpkin puree. Make sure it's drained to remove excess liquid.
    • Make ahead: these cookies keep well for several days, so you can make them a few days in advance from when you plan to eat or gift them.
    • Large batch: you can double the recipe (a good idea if making lots of these cookies for the holidays) and use the stand mixer to make the dough.
    Bitten and whole pumpkin cookies on a white surface with a white background.

    Related recipes you might like:

    • Chocolate Snickerdoodles
    • Pumpkin Whoopie Pies
    • Butterscotch Chip Cookies
    • Easy Oatmeal Walnut Cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Top view of white board on a white surface with mound of pumpkin cookies.

    Pumpkin Snickerdoodles

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    Easy cookies that are soft, chewy, and delicious. Pumpkin snickerdoodles have a unique flavor, a cinnamon sugar coating, and fall spices that make them irresistible. 

    • Total Time: 55 minutes
    • Yield: 18 cookies

    Ingredients

    Units

    For the cookie dough:

    • ½ cup unsalted butter, at room temperature
    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • 1 egg yolk, at room temperature
    • 1 teaspoon vanilla extract
    • ¼ cup pumpkin puree, at room temperature
    • 1 ½ cups all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • ¼ teaspoon salt

    For the sugar coating:

    • ¼ cup granulated sugar
    • 1 teaspoon ground cinnamon

    Instructions

    1. In a large mixing bowl, add the butter and sugars.
    2. Line cookie sheets with parchment paper. 
    3. Using a stand or hand mixer, beat until creamy and smooth.
    4. Add in the egg yolk, vanilla, and pumpkin puree. Mix until well combined.
    5. Add the flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt.
    6. Integrate well until a sticky dough forms but don't overmix.
    7. Cover the bowl and place it in the refrigerator for 30 minutes so the dough firms up.
    8. Preheat the oven to 350°F/180°C.
    9. Mix the granulated sugar and cinnamon in a shallow bowl.
    10. Take 2 tablespoons of dough and form it into a ball with your hands. It will get messy. 
    11. Roll each dough ball in the cinnamon sugar, fully coating it. 
    12. Place on the prepared baking cookie sheet leaving 1½ inches between each cookie.
    13. Bake for 10-12 minutes or until the cookies are set around the edges and soft in the center.
    14. Remove and allow to cool on a wire rack.
    15. Store in an airtight container or cookie jar. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Pumpkin puree: use canned from the store or make homemade pumpkin puree. Make sure it's drained to remove excess liquid.
    • Cream of tartar: the ingredient that makes snickerdoodles what they are. There's no substitution. You can buy it in supermarkets and online (like Mc Cormick gourmet cream of tartar).
    • Cinnamon: any ground cinnamon you usually use works fine. I like Frontier Vietnamese cinnamon, Mc Cormick's culinary cinnamon, or Simply Organic Ceylon cinnamon. 
    • Make ahead: these cookies keep well for several days, so you can make them a few days in advance from when you plan to eat or gift them.
    • Large batch: you can double the recipe (a good idea if making lots of these cookies for the holidays) and use the stand mixer to make the dough. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Refrigeration time: 30 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/18
    • Calories: 132
    • Sugar: 11.2 g
    • Sodium: 69.8 mg
    • Fat: 5.5 g
    • Carbohydrates: 19.7 g
    • Fiber: 0.5 g
    • Protein: 1.3 g
    • Cholesterol: 23.8 mg

    Keywords: pumpkin snickerdoodle cookies

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    More Cookies & Crackers Recipes

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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