Pumpkin Snickerdoodles
This recipe for pumpkin snickerdoodles comes together quickly and doesn’t require chilling time. These pumpkin snickerdoodle cookies have crispy edges, soft, chewy centers, and are loaded with the warm flavors of pumpkin and cinnamon.
Why You’ll Love These
I tested numerous recipes in an effort to achieve the perfect snickerdoodle texture, and I finally arrived at what I believe is the perfect pumpkin snickerdoodle.
Most recipes I tried were too thick and fluffy with an almost cake-like texture. The culprit for this texture was the moisture content in pumpkin puree. Also, this recipe uses melted butter instead of creaming the butter, which creates air bubbles and can lead to a thicker cookie.
These chewy pumpkin snickerdoodles have all the classic warm flavors of pumpkin and fall!
A classic snickerdoodle should have a soft, chewy texture in the center with slightly crisp, cinnamon-sugar edges. They should be tender and light, with just enough chew without being dense.
Try some of our other favorite pumpkin recipes, such as Pumpkin Bread Pudding, Starbucks Pumpkin Bread, Pumpkin Cheesecake, Pumpkin Cheesecake Bars, and Pumpkin Spice Biscotti.
How to Make Pumpkin Snickerdoodles
Tips
- Use room temperature egg yolk and pumpkin puree.
- Use pure pumpkin puree, not pumpkin pie filling.
- The trick for this pumpkin snickerdoodle recipe is to place 1 cup of pure pumpkin puree on a paper towel-lined plate for up to 15 minutes to remove most of the moisture. Moisture equals thick and fluffy cookies!
- Use cream of tartar! It’s the essential ingredient in snickerdoodles that gives them their signature flavor and tanginess.
- Roll the dough balls in the cinnamon sugar generously!
- The cookies will be puffed and the tops cracked when removed from the oven. Upon cooling, the cookies flatten slightly. If yours are not, bang the pan on the counter when removing them from the oven.
- If you need to refrigerate the dough, bring it to room temperature before baking. The dough will be tough to scoop.
Variations
- Stir in 1 cup of white chocolate chips or semi-sweet chocolate chips.
FAQs
You can mix the dough, roll it into balls, place them on a parchment paper-lined baking sheet, and freeze until solid. Transfer to a freezer safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight, bring to room temperature, roll in the cinnamon sugar, and then bake as instructed.
Store in an airtight container at room temperature for up to 4 days.
More Fall Cookie Recipes
Pumpkin Snickerdoodles Recipe
Ingredients
- 1 cup Unsalted butter melted and cooled
- 1 cup Pumpkin puree not pumpkin pie filling
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 1/2 tsp Cream of tartar
- 2 1/2 tsp Pumpkin pie spice
- 1/2 tsp Kosher salt
- 1 large Egg yolk room temperature
- 1 cup Granulated sugar
- 1/4 cup Dark brown sugar
- 1 1/2 tsp Vanilla extract
Cinnamon Sugar for rolling
- 1/4 cup Granulated sugar
- 1 1/2 tsp Ground cinnamon
Instructions
- Preheat oven to 375ºF. Line two large baking sheets with parchment paper.
- In a large bowl, melt the butter and let it cool.1 cup Unsalted butter
- Place a layer of paper towels on a large plate, and spread the pumpkin puree out on the paper towels. Place another layer of paper towels on top of the pumpkin and press gently. Change the paper towels every 5 minutes over the next 15 minutes. You should now have 1/2 cup of drained pumpkin puree.1 cup Pumpkin puree
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt.2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 1/2 tsp Cream of tartar, 2 1/2 tsp Pumpkin pie spice, 1/2 tsp Kosher salt
- In a large bowl, whisk the cooled butter, granulated sugar, and dark brown sugar together at least 1 minute. Whisk in the pumpkin puree, egg yolk, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients just until combined.1 large Egg yolk, 1 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 1/2 tsp Vanilla extract
- In a small bowl, stir together the 1/4 cup of granulated sugar and 1 1/2 teaspoons of cinnamon. Scoop 2 tablespoons of cookie dough, roll into a ball, and roll in the cinnamon sugar. Place the cookie dough balls 2 inches apart on the prepared baking sheet. Gently press the dough ball down slightly with your fingers.1/4 cup Granulated sugar, 1 1/2 tsp Ground cinnamon
- Bake for 8-11 minutes, until the edges are set and golden. Allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature egg yolk and pumpkin puree.
- Use pure pumpkin puree, not pumpkin pie filling.
- The trick for this pumpkin snickerdoodle recipe is to place 1 cup of pure pumpkin puree on a paper towel-lined plate for up to 15 minutes to remove most of the moisture. Moisture equals thick and fluffy cookies.
- Roll the dough balls in the cinnamon sugar twice.
- Store in an airtight container at room temperature for up to 4 days.