Pumpkin Snickerdoodles loaded with pumpkin flavor and spices! These soft and chewy cookies are always a favorite.
The best kind of snickerdoodle is one that is chewy with a cinnamon-sugar coating. And the best kind of pumpkin cookie is one that tastes like a pumpkin snickerdoodle. So, there’s no skimping on flavor in these pumpkin snickerdoodles – you know exactly what it is after the first bite!
Who doesn’t like pumpkin cookies? Whether you’re more of a pumpkin purist or pumpkin snickerdoodle cookie fanatic, we’ve got the pumpkin and snickerdoodle recipe for you.
This recipe has the flavor of an autumn morning, with plenty of spices and crispy edges. Even better, there’s no rolling or cutting required for this recipe. Just scoop, bake, and enjoy.
WHAT MAKES A SNICKERDOODLE A SNICKERDOODLE?
Snickerdoodles have a special ingredient that gives them their distinctive flavor and amazing soft and chewy texture: cream of tartar! It’s a must for making the best snickerdoodles.
A snickerdoodle should never be crispy or crunchy. Soft and chewy is the goal! Also, they are always rolled in cinnamon sugar and roll them twice, if you’d like to ensure the dough is completely coated.
AND WHAT ABOUT A PUMPKIN SNICKERDOODLE?
Next up, add pumpkin! Not pumpkin flavor, but pumpkin purée.
What is pumpkin purée? It’s a pumpkin that has been cooked down into a thick puree or paste then combined with pumpkin pie spices. Don’t confuse it with pumpkin pie filling – they are two different things! So be sure to check the label and buy pure pumpkin purée.
The only thing better than a classic snickerdoodle are these pumpkin snickerdoodles. They’re wonderful all year long but especially during the fall season when you want cookies with warm spices and lots of pumpkin flavor.
- White sugar
- Softened butter
- Canned pumpkin purée
- Egg yolks
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Cream of tartar
- Plus extra sugar, cinnamon, and nutmeg for the coating
HOW TO MAKE THE BEST PUMPKIN SNICKERDOODLES
Preheat oven to 350° F (180° C) and line a cookie sheet with parchment paper.
Make cinnamon sugar by mixing 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set this aside while you make the cookie dough.
Cream the sugar, pumpkin, and butter in a large bowl with an electric mixer. Beat in the egg yolks and vanilla until smooth.
Add the flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon to the wet ingredients. Mix until well combined.
Using a cookie scoop, form the dough into balls. Roll each ball in the cinnamon sugar coating and place the dough balls on the prepared baking sheet.
Bake the cookies for 10 to 12 minutes, until the tops are cracked. Cool the cookies on a wire rack.
No, you don’t have to chill the dough! Just mix, scoop, and bake.
If your cookies are hard instead of soft and chewy there could be a few reasons. First, did you add the cream of tartar? This is an important ingredient for achieving the right texture. Second, overmixing the dough can overwork the gluten in the flour which can change the texture of the cookies. So mix only until the dough comes together. Finally, don’t over bake the cookies. They are done when they are set around the edges and cracked on top.
Be sure to accurately measure the butter. Too much butter can cause the cookies to spread too much. Also, if it’s a very warm day or hot in your kitchen you may want to chill the dough before baking the cookies. If the butter is too melted in the dough the cookies will spread too much. I don’t usually need to chill the dough, but if your dough is very soft and warm it’s not a bad idea to do it.
Keep the cooled cookies in an airtight container. They will keep well at room temperature for two to three days. Or, you can freeze the cookies for up to two months.
We just love these pumpkin snickerdoodles at our house! You will, too, once you give them a try. Soft, chewy, and spiced with all the fall flavors – they’re delicious. Enjoy! XOXO San
More Cookie Recipes
- Best Ever Snickerdoodles
- M&M Cookies
- Zucchini Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
Don’t forget to pin this recipe to your favorite Pinterest board for later.
- 1 1/4 cups white sugar
- 1 cup butter softened
- 1/2 cup canned pumpkin
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
- Make cinnamon sugar by mixing 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
- Using a cookie scoop, form dough into balls. Roll each ball into the cinnamon sugar and place on parchment lined baking sheet.
- Bake 10 to 12 minutes, until tops are cracked. Cool the cookies on a wire rack.