Best Pumpkin Snickerdoodle Cookie Recipe

Kristen Massad — Tue, 08 Oct 2024 03:57:12 +0000

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.

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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