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Best-Ever Pumpkin Snickerdoodle Cookies Recipe

Pumpkin snickerdoodle cookies - featured image
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These pumpkin snickerdoodle cookies are impossibly soft, perfectly spiced, and have that classic snickerdoodle tang. They convert pumpkin skeptics every time and are the perfect crowd-pleasing treat for any gathering.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon cream of tartar
  • For the coating: ¼ cup (50g) granulated sugar mixed with 1 tablespoon cinnamon

Instructions

  1. Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cream of tartar. Whisk until evenly distributed. Set aside.
  2. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Add the wet ingredients. Beat in the egg, vanilla extract, and pumpkin puree until fully combined. The mixture might look slightly curdled—that’s normal.
  4. Combine wet and dry. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prep. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating. In a small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon.
  8. Shape and coat. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into a ball, then roll generously in the cinnamon sugar mixture. Place on prepared baking sheet, spacing 2 inches apart.
  9. Bake. Bake for 10-12 minutes, rotating the pans halfway through. Cookies should look puffed and slightly crackled on top with set edges but soft centers.
  10. Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents excessive spreading. If pumpkin puree looks watery, blot with a paper towel before measuring. Use a light-colored baking sheet to prevent over-browning. Let cookies cool on the sheet for 5 minutes before transferring. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter sticks. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle, fall cookies, pumpkin dessert, soft cookies, cinnamon sugar cookies

Find it online: https://perkypan.com/best-ever-pumpkin-snickerdoodle-cookies-recipe/