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.
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.
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.
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.
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.
Beat butter with sugars and add pumpkin puree, egg yolk, flavorings, and dry ingredients.
The final batter is thick and might be slightly sticky. It needs refrigeration for 30 minutes until firm enough to be formed.
Make cookie dough balls and roll them in cinnamon sugar. This is a necessary step to call them snickerdoodles.
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.
Frequently asked questions
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.
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.
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.
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.
Related recipes you might like:
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Pumpkin Snickerdoodles
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
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
- In a large mixing bowl, add the butter and sugars.
- Line cookie sheets with parchment paper.
- Using a stand or hand mixer, beat until creamy and smooth.
- Add in the egg yolk, vanilla, and pumpkin puree. Mix until well combined.
- Add the flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt.
- Integrate well until a sticky dough forms but don't overmix.
- Cover the bowl and place it in the refrigerator for 30 minutes so the dough firms up.
- Preheat the oven to 350°F/180°C.
- Mix the granulated sugar and cinnamon in a shallow bowl.
- Take 2 tablespoons of dough and form it into a ball with your hands. It will get messy.
- Roll each dough ball in the cinnamon sugar, fully coating it.
- Place on the prepared baking cookie sheet leaving 1½ inches between each cookie.
- Bake for 10-12 minutes or until the cookies are set around the edges and soft in the center.
- Remove and allow to cool on a wire rack.
- 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.
- 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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