Pumpkin Snickerdoodles

Soft and chewy pumpkin snickerdoodles are packed with pumpkin and warm fall spices, then rolled in a sweet cinnamon-sugar coating. Best of all, there’s no chilling required, so they’re quick and easy to make!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 154

Author Kim

Ingredients

Pumpkin Snickerdoodle Dough

1/3 cup (80g) pumpkin puree
2 1/2 cups (312g) all-purpose flour spooned and leveled
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3/4 cup (170g) unsalted butter, softened to room temperature
2/3 cup (135g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

Cinnamon-Sugar Coating

1/3 cup (67g) granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice

Instructions

Measure the 1/3 cup (80g) pumpkin puree, then spread it over a few layers of paper towels. Gently blot with additional paper towels to remove as much excess moisture as possible. Set aside.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the 2 1/2 cups (312g) all-purpose flour, 1 teaspoon cream of tartar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. Set aside.
In a large mixing bowl, beat the 3/4 cup (170g) unsalted butter, softened to room temperature, 2/3 cup (135g) packed light brown sugar, and 1/2 cup (100g) granulated sugar for 2–3 minutes, until light and fluffy.
Beat in the 1 large egg yolk and 2 teaspoons vanilla extract. Add the blotted pumpkin and mix until well combined.
Gradually add the dry ingredients and mix just until combined. Don’t worry if the dough looks dry. Once you add the flour, it may seem like there’s too much and the dough won’t come together. Keep mixing! If needed, turn off the mixer and use your hands to work in the remaining flour. It will come together into a soft cookie dough.
In a small bowl, stir together the 1/3 cup (67g) granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon pumpkin pie spice.
Use a medium cookie scoop (#50, about 1 1/2 tablespoons) to portion the dough. Roll into balls, then generously coat each ball in the cinnamon-sugar mixture. Place about 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Avoid overbaking for the best soft and chewy texture.
Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Recipe Tips

Blot the pumpkin well: This is important! Pumpkin adds a lot of moisture, and removing the excess helps give the cookies a chewy texture instead of a cakey one. Keep blotting with new paper towels until it is completely dry.
Use pure pumpkin: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Make your own pumpkin pie spice: Mix 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves. This makes exactly the 1½ teaspoons needed for the recipe!
Don't overbake: The centers may look slightly underdone when you pull the cookies from the oven. They'll continue to set as they cool on the baking sheet.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in an airtight freezer-safe container for up to 3 months. You can also freeze the portioned dough balls for up to 3 months. When ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.

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