Pumpkin Snickerdoodles

5 from 2 votes

These pumpkin snickerdoodles have crispy edges and chewy centers and are bursting with cozy spices! Made with real pumpkin and rolled in cinnamon sugar, they’re a delicious fall twist on classic snickerdoodles.

Prep Time10

Cook Time10

Chilling2

Total Time2 20

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $5

Equipment

Ingredients

½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar
⅓ cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 ½ cups all purpose flour (sifted)
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon sea salt

Cinnamon sugar coating:

3 Tablespoons granulated sugar
1 ½ teaspoons cinnamon

US Customary - Metric

Instructions

Make the Pumpkin Snickerdoodle Dough

Sift flour into a medium bowl.
Add cinnamon, pumpkin pie spice, cream of tartar, baking soda and salt and stir to combine. Set aside.
Cream the butter and sugar together in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer) for 1 minute.
Then, add egg and vanilla and beat again until light smooth (about 1 minute).
Beat in pumpkin until combined.
Beat in dry ingredients on medium speed until incorporated.
Transfer the dough to a glass container with a lid and chill for at least 2 hours, or overnight.

Make the Cinnamon Coating

In a small bowl, mix together sugar and cinnamon. Set aside.

Bake

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
Use a 1 ½ Tablespoon cookie scoop to measure dough, then roll it into balls.
Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
Place the cookies on a baking sheet, either ungreased or lined with parchment paper or a silicone baking mat.
Bake in the preheated oven for 9-11 minutes until puffed and slightly browned but still soft.
Remove from oven and transfer to a wire cooling rack to cool.

Video

Notes

Ingredient Substitution Notes

Salted Butter: unsalted butter & shortening are both good substitutes.
Granulated sugar. use white sugar, or organic cane sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Pumpkin puree. Use store-bought or make your own homemade pumpkin puree.
All-purpose flour. for a gluten-free version, use all-purpose gluten-free flour.
Cream of tartar. In a pinch you can substitute the cream of tartar and baking soda with 1 ½ teaspoons of baking powder. But again, I recommend using cream of tartar for the best results.
Pumpkin pie spice. Use store-bought or make your own homemade pumpkin pie spice (so good).

Store/Freeze

Store pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days (if they even last that long). Or you can freeze baked cookies for up to 1 month in an airtight container.

You can also freeze the dough to bake later. Simply roll it into balls and freeze in an airtight container for up to 1 month. Then, let thaw to room temperature before rolling in cinnamon sugar and baking!

Nutrition