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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are a charming twist on the classic snickerdoodle cookie, infusing the beloved cinnamon-sugar flavor with the rich, warm essence of pumpkin.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Electric Mixer

Ingredients

Dry Ingredients

  • 2.75 cups All-purpose flour This will serve as the base for your cookies, providing structure and texture.
  • 1 teaspoon Baking soda This leavening agent helps your cookies rise and achieve that soft, chewy texture.
  • 1 teaspoon Cream of tartar Essential for creating the classic tangy flavor of snickerdoodles.
  • 1 teaspoon Ground cinnamon This spice is crucial for that warm, cozy flavor that pairs so well with pumpkin.
  • 0.5 teaspoon Ground nutmeg Adds a subtle warmth and complexity to the flavor profile.
  • 0.5 teaspoon Salt Balances the sweetness and enhances the overall flavor of the cookies.

Wet Ingredients

  • 1 cup Unsalted butter, softened Provides richness and creaminess, essential for creating a tender cookie.
  • 1 cup Granulated sugar Sweetens the dough and contributes to the delightful texture.
  • 0.5 cup Packed brown sugar Adds depth of flavor and moisture to the cookies.
  • 1 large Egg Binds the ingredients together and contributes to the cookie's structure.
  • 1 cup Pumpkin puree The star ingredient that brings both flavor and moisture to the cookies.
  • 1 teaspoon Vanilla extract Enhances the overall flavor, giving a sweet, aromatic note to the cookies.

Cinnamon-Sugar Coating

  • 0.25 cup Granulated sugar This will be combined with cinnamon to create the signature coating for your cookies.
  • 1 tablespoon Ground cinnamon Infuses the sugar with a warm, fragrant flavor that complements the pumpkin perfectly.

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  • In a large mixing bowl, beat the softened butter with both granulated sugar and brown sugar until light and fluffy.
  • Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture and mix until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
  • In a small bowl, combine the ¼ cup of granulated sugar and 1 tablespoon of cinnamon for the coating.
  • Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball, then roll in the cinnamon-sugar mixture.
  • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft.
  • Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag for up to three months.