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These soft pumpkin snickerdoodles are officially the only cookie recipe you need this fall. They’re thick, soft and chewy on the inside, with a crackly cinnamon-sugar coating on the outside. The dough comes together in one bowl with no mixer, and the cookies are ready for your next bake sale, Friendsgiving or cozy weekend.
why make this recipe
This is the classic snickerdoodle with a pumpkin twist: soft center, tangy cinnamon-sugar crust and warm fall spice.
- Thick and chewy: blotted pumpkin and an extra egg yolk keep the cookies from turning cakey.
- No mixer needed: a bowl and a spatula do the job.
- Classic snickerdoodle flavor: cream of tartar gives the signature tang.
- Great for sharing: perfect for bake sales, potlucks, Halloween parties and Thanksgiving dessert tables.
how to make pumpkin snickerdoodles
Ingredients
For the cookie dough
- 1¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- â…“ cup canned pumpkin puree (not pumpkin pie filling), blotted
- 1 large egg yolk
- 2 teaspoons vanilla extract
For the cinnamon-sugar coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Directions
- Blot the pumpkin: Spread the pumpkin puree on a few layers of paper towels and press gently to soak up the extra moisture.
- Mix the dry ingredients: In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice.
- Mix the wet ingredients: In a large bowl, whisk the melted butter, brown sugar and ¼ cup granulated sugar until smooth. Whisk in the pumpkin, egg yolk and vanilla.
- Make the dough: Add the dry ingredients and stir with a spatula until just combined. The dough will be soft.
- Chill: Cover and refrigerate for 30 to 60 minutes, until firm enough to roll.
- Prep the oven: Heat the oven to 350°F and line two baking sheets with parchment paper.
- Make the coating: Stir together the ¼ cup sugar, cinnamon and pumpkin pie spice in a shallow bowl.
- Shape and coat: Scoop about 1½ to 2 tablespoons of dough, roll into a ball, then roll generously in the cinnamon sugar.
- Arrange: Place the dough balls 2 to 3 inches apart on the baking sheets.
- Bake: Bake for 11 to 13 minutes, until the edges are set and the centers look puffed and slightly underbaked.
- Cool: Cool on the baking sheet for 10 minutes, then move to a wire rack.
how to serve pumpkin snickerdoodles
Serve them warm with a glass of cold milk, a mug of coffee or hot apple cider. They’re a great addition to a fall cookie platter or a Thanksgiving dessert spread. For a treat, sandwich two cookies with cream cheese frosting.
how to store pumpkin snickerdoodles
Store the cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to keep them soft. For longer storage, freeze baked cookies for up to 2 months, or freeze the cinnamon-sugar coated dough balls and bake from frozen, adding 1 to 2 minutes.
tips to make pumpkin snickerdoodles
- Blot the pumpkin puree so the cookies are chewy and not cakey.
- Don’t skip the chill. It keeps the cookies thick and stops them from spreading.
- Pull the cookies out while the centers still look soft. They finish setting on the pan.
- Roll the dough balls generously in the cinnamon sugar for a crackly top.
- Measure the flour by spooning it into the cup and leveling it off so the cookies don’t turn dry.
variation
- White chocolate: fold ½ cup white chocolate chips into the dough.
- Cream cheese frosting: top the cooled cookies with a swirl of cream cheese frosting.
- Brown butter: brown the butter, cool it, and use it in place of the melted butter for a nuttier flavor.
- Extra spice: add a pinch of ground ginger or nutmeg to the dough.
- Mini snickerdoodles: use 1 tablespoon of dough and bake for 8 to 10 minutes.
FAQs
What makes a snickerdoodle a snickerdoodle?
Cream of tartar gives the cookies their tangy flavor and soft texture, and the cinnamon-sugar coating gives them their classic look.
Why are my pumpkin snickerdoodles cakey?
Pumpkin puree adds a lot of moisture. Blot it with paper towels first and avoid overmixing.
Can I skip the cream of tartar?
You can substitute 1½ teaspoons of lemon juice or white vinegar plus a little more baking soda, but the tang and texture won’t be quite the same.
Do I have to chill the dough?
Yes. The dough is soft, and chilling helps the cookies stay thick and chewy.
Can I freeze pumpkin snickerdoodle dough?
Yes. Freeze the coated dough balls on a tray, then store them in a bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Can I use pumpkin pie filling?
No. Pie filling is sweetened and seasoned, which will change the flavor and texture. Use plain canned pumpkin puree.
More Recipes on thinerecipes.com
Pumpkin Snickerdoodles
Ingredients
Equipment
Method
- Blot the pumpkin puree on paper towels to remove extra moisture.
- Whisk the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice in a medium bowl.
- In a large bowl, whisk the melted butter, brown sugar and ¼ cup granulated sugar until smooth, then whisk in the pumpkin, egg yolk and vanilla.
- Add the dry ingredients and stir until just combined.
- Cover and chill the dough for 30 to 60 minutes.
- Heat the oven to 350°F and line two baking sheets with parchment.
- Mix the coating ingredients in a shallow bowl.
- Scoop 1½ to 2 tablespoons of dough, roll into balls, then coat generously in cinnamon sugar.
- Place 2 to 3 inches apart on the baking sheets.
- Bake 11 to 13 minutes, until the edges are set and the centers look puffed and slightly underbaked.
- Cool on the pan for 10 minutes, then move to a wire rack.
