Pumpkin Snickerdoodles

A stack of pumpkin snickerdoodle cookies next to a cup of milk and cinnamon sticks.

Pumpkin Snickerdoodles are a classic fall cookie with a soft baked pumpkin snickerdoodle cookie dough rolled in a cinnamon & sugar coating. Cinnamon, pumpkin pie spice, and pure pumpkin blend perfectly with the chewy, light texture of snickerdoodle cookies. No refrigeration time needed for this pumpkin snickerdoodle cookie recipe!

Course Cookies, Dessert

Cuisine American

Keyword pumpkin snickerdoodles

Prep Time 10

Cook Time 9

Servings cookies

Calories 152kcal

Author Jessica - Together as Family

Ingredients

1½ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon table salt
1/2 cup (1 stick) butter softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup pure pumpkin

Cinnamon & Sugar Coating

1/4 cup granulated sugar
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Prepare two cookie sheets by lining with parchment paper, silpat liner, or spray with cooking spray.
In a small bowl mix together the flour, cream of tartar, pumpkin pie spice, baking soda, cinnamon, and salt with a wire whisk until combined. Set aside.
In a separate larger bowl, add the softened butter, sugar, and light brown sugar. Beat on medium speed for 1-2 minute or until the the batter is lighter in color, fluffy looking, and combined together.
* At first the mixture will be really crumbly, but continue beating for 1-2 minutes and it will come together.
Add the egg yolk, vanilla extract, and pure pumpkin. Mix together on medium speed until combined. Scrape the sides of the bowl as needed.
Add the dry ingredients into the bowl and mix on low speed until combined.
* This will also look really dry and crumbly, but continue mixing until it comes together and forms a soft dough.
Using a medium cookie scoop, or your hands, roll the dough into balls. About the size of a golf ball and place 12 on one cookie sheet and the remaining four on another.
Mix together the sugar and cinnamon for the topping in a small bowl. Take each cookie dough ball and roll it in the cinnamon & sugar.
Make sure you roll it well and cover the entire ball.
Bake for 9-11 minutes or until the cookie are puffy and slightly cracked. Cookies should not have any golden brown on them (usually means they're overcooked).
Let the cookies cool on the cookie sheet for 5-10 minutes and then transfer to a cooling rack to cool completely.
Store leftover cookies at room temperature, in air-tight container, for up to 1 week.

Notes

Pumpkin : Make sure you are using pure pumpkin and NOT pumpkin pie filling mix. They come in similar lookin cans. The can you use should say 100% pure pumpkin.

Vanilla Extract : For best flavor use pure vanilla extract. Imitation is cheaper, I know, but it won't yield the same taste and richness to the cookies.

Salt : I use regular table salt in this recipe.

Butter : Recipe has been tested with salted butter. Of course, feel free to use unsalted butter if that's what you prefer.

Tip : Recipe can easily be doubled for more cookies! I highly suggest it!

Egg Yolk : Only use the yolk. Using the entire egg will mess up this recipe and won't yield the puffy soft cookies you see in the pictures. You can either buy an egg yolk separator or just use your hands. Crack the egg like you would normally, but using the two sides of the egg shell, dump the yolk back and forth until the egg whites are gone. Add the yolk to the bowl.

Nutrition