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Pumpkin Snickerdoodles Recipe

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4.5 from 150 reviews

These Pumpkin Snickerdoodles combine the classic soft and chewy texture of snickerdoodle cookies with the warm, autumnal flavors of pumpkin and spices. Coated in a cinnamon sugar mixture, these cookies are perfect for fall or holiday baking, offering a delightful twist on a timeless favorite.

Ingredients

Scale

Cookie Dough

  • 1/2 cup salted butter (slightly softened)
  • 1 1/2 cups sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger

Cinnamon Sugar Coating

  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
  2. Cream Butter and Sugar: In a large bowl, cream together the slightly softened salted butter and 1 1/2 cups sugar until the mixture is smooth and fluffy. Avoid using fully softened butter to prevent the dough from becoming too sticky.
  3. Add Wet Ingredients: Add one egg and 1/2 cup pumpkin puree to the creamed butter and sugar. Mix thoroughly until the batter is smooth and fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon cream of tartar, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Gradually add this to the wet mixture and mix until a dough forms.
  5. Prepare Cinnamon Sugar: In a small bowl, mix 2 tablespoons sugar with 2 teaspoons cinnamon to make a cinnamon sugar mixture for coating the dough balls.
  6. Form Cookie Balls: Roll the dough into 1-inch balls. Since the dough is sticky, wet your hands slightly to make rolling easier. If the dough remains too sticky, refrigerate it for 30 minutes before proceeding.
  7. Coat with Cinnamon Sugar: Roll each dough ball directly in the cinnamon sugar mixture to coat thoroughly.
  8. Arrange on Baking Sheet: Place the coated dough balls on a parchment-lined cookie sheet, spacing them evenly. Lightly press down on each ball to shape them properly.
  9. Bake: Bake in the preheated oven for 10-13 minutes, or until the cookies appear matte on top and are set.
  10. Cool: Remove cookies from the oven and allow them to cool on the baking sheet. This helps the cookies finish setting and retain their soft texture.

Notes

  • Use slightly softened butter; fully softened butter makes the dough too sticky to handle.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • If the dough is too sticky to roll, refrigerate it for 30 minutes before shaping.
  • Wet your hands slightly when rolling the dough balls to prevent sticking.
  • Cookies will be soft when removed from the oven but will firm up as they cool.

Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Cookies, Snickerdoodle Recipe, Pumpkin Spice Cookies

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