Pumpkin Snickerdoodle Cookies blend the cozy flavor of cinnamon and pumpkin with the chewiness of a classic snickerdoodle. They are soft, slightly tangy and packed with warm spices, making them perfect for a fall afternoon treat or holiday dessert.
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Baking Pumpkin Snickerdoodle Cookies is a delicious way to embrace the flavors of fall and elevate a classic and one of our favorite, Snickerdoodle Cookies. These cookies combine the warm, comforting spices of cinnamon, nutmeg and ginger and the rich and moist texture of pumpkin. Perfect for festive gatherings, holiday celebrations or simply enjoying with a cup of coffee.
Pumpkin Snickerdoodle Ingredient Notes
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling.
Light Brown Sugar: I love the addition of light brown sugar to these cookies, adding a rich and slightly nutty flavor.
Cream of Tartar: Cream of tartar is a classic snickerdoodle ingredient, giving these cookies a slight tangy flavor.
Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger and a pinch of clove. You can either mix your own or buy it premixed.
Butter: Make sure to melt your butter for a nice chewy texture.
Cinnamon Sugar: Just two ingredients and this is a great pantry staple to always keep on hand. Use what you need and save the extras.
How to Make Pumpkin Snickerdoodle Cookies
Prepare the Cookie Dough:
- In a small bowl, whisk together the flour, baking soda, cream of tartar and pumpkin pie seasoning; set aside
- In a mixing bowl combine the melted butter and light brown sugar and mix until fully combined.
- Add the egg yolks, pumpkin puree and vanilla extract to the sugar mixture and whisk until combined
- Add the dry ingredients to the pumpkin mixture and whisk until all ingredients are incorporated and smooth.
Scoop the Pumpkin Cookie Dough:
- Using a 1.5 ounce ice cream, scoop the cookie dough into round balls and place them on a baking sheet that is lined with parchment paper.
- Continue scooping until all the cookie dough is used
- Roll each of the cookie dough balls into the cinnamon sugar mixture
Bake the Pumpkin Snickerdoodle Cookies:
- Once all the cookies are scooped and covered in cinnamon sugar, place the cookies on a baking sheet with 2 inch in between to allow the cookies to spread.
- Gently press the cookies down to remove the round ball shape, but not completely flat.
- Bake the cookies at 350 degrees F for nine minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet before placing on a platter and serving.
Tips to Make the Best Pumpkin Snickerdoodle Cookies
Pumpkin Puree: Make sure you only use pure pumpkin puree. Do Not use pumpkin pie mix. This will completely change the cookie.
Room Temperature Ingredients: It is important that all ingredients are at room temperature when you are baking. This ensure that everything combines well together.
Cream of Tartar: Most classic snickerdoodle recipes have cream of tartar included. This gives them a slight tangy flavor and chewy texture. Don't skip this step.
Don't Overtake: Pumpkin Snickerdoodle Cookies should be soft and chewy. These cookies will be very soft when you remove them from the oven but they will continue to set as they cool.
Store Properly: These cookies stay soft for days when they are stored in an airtight container. For longer storage, you can freeze the dough balls and bake them fresh as needed.
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Best Pumpkin Snickerdoodle Cookie Recipe
Ingredients
- 1 Cup Unsalted Butter Melted
- 1 Cup Light Brown Sugar
- ½ Cup Pumpkin Puree
- 2 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 2 ¼ Cup All Purpose Flour
- 1 ½ Teaspoon Pumpkin Spice Seasoning
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Salt
Cinnamon Sugar Topping
- ½ Cup Granulated Sugar
- 1 Tablespoon Ground Cinnamon
Instructions
Cinnamon Sugar Topping
- In a small bowl whisk together the granulated sugar and cinnamon; set aside.
Pumpkin Snickerdoodle Cookie
- Preheat the oven to 350 degrees F and prepare a baking sheet pan with parchment paper; set aside until ready to use.
- In a medium bowl combine the flour, baking soda, cream of tartar, pumpkin pie spice and salt. Mix to combine; set aside.
- In a large mixing bowl, combine the melted butter and light brown sugar and whisk until fully combined.
- Add the egg yolks, pumpkin puree, and vanilla extract to the butter and sugar mixture and whisk until combined.
- Add the dry ingredients to the pumpkin mixture and whisk until smooth.
- Scoop the cookie batter into 1.5 ounce balls and place on a line the prepared baking sheet.
- Roll each cookie dough ball into the cinnamon sugar mixture until all dough balls are fully coated.
- Place the cookie dough balls back on the baking sheet, approximately two inches apart and gently press the cookie down just to remove the rounded part of top. (DO NOT flatten the cookie dough)
- Bake the Pumpkin Snickerdoodle Cookies at 350 degrees F for 9 minutes.
- Remove the sheet pan from the oven and allow the cookies to cool for 10 minutes.
- Serve or store in an airtight container! Enjoy!
Nutrition
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