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–+ servings
A pumpkin Snickerdoodle placed on a white cloth. An orange pumpkin decoration is seen nearby, along with more cookies on a black tray.
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Get Ready to Fall for These Pumpkin Snickerdoodles

Learn how to bake delicious pumpkin snickerdoodles with cinnamon-sugar coating today and make the perfect fall treat!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Snickerdoodles
Servings: 30 cookies
Calories: 125kcal

Equipment

  • Mixing bowl
  • Cookie Sheets
  • Parchment Paper
  • Stand Mixer
  • Wire Rack

Ingredients

  • 1 cup unsalted butter softened
  • ½ cup sugar
  • ¾ cup brown sugar lightly packed
  • ½ cup pumpkin puree
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 ½ tsp cream of tartar
  • 1 tsp salt
  • 2 cup flour
  • ⅓ cup sugar for rolling
  • 1 tsp cinnamon for rolling

Instructions

  • Preheat the oven to 350° F. Line the cookie sheets with parchment paper or spray them with non-stick spray, then set them aside.
  • Combine the softened unsalted butter, sugar, and brown sugar in a stand mixer bowl. Cream the ingredients until smooth
    1 cup unsalted butter, ½ cup sugar, ¾ cup brown sugar
  • Add the pumpkin puree, large egg yolks, vanilla, pumpkin pie spice, salt, cream of tartar, and baking soda to the large mixing bowl. Mix them well.
    ½ cup pumpkin puree, 2 egg yolks, 2 tsp vanilla extract, 1 ½ tsp pumpkin pie spice, 1 ½ tsp cream of tartar, 1 tsp salt, 1 tsp baking soda
  • Mix in the flour with the wet ingredients. Make sure to scrape the sides of the bowl before mixing again. You’ll end up with a sticky-looking dough.
    2 cup flour
  • In a separate small bowl, mix the remaining dry ingredients (sugar and cinnamon) for rolling.
    ⅓ cup sugar for rolling, 1 tsp cinnamon for rolling
  • Scoop out golf-ball-sized doughs from the bowl, then roll them in the cinnamon/sugar mixture.
  • Place the dough on the cookie sheet, making sure to leave plenty of space between them so they can spread.
  • Bake in the oven for about 10-12 minutes, or until the edges have turned slightly brown. The center should still be puffy, but that will settle once the cookies have cooled.
  • Allow the pumpkin snickerdoodles to cool on the baking sheet for about 5 minutes, then transfer to a wire rack so they’ll finish cooling.
  • Serve and enjoy!

Notes

  • Overbaking Is A No-No: Don’t overbake the cookies, or else they will not have a soft, chewy center!
  • Chill for Chewy Texture: If you’ve got extra time, chilling the dough for at least 30 minutes before shaping them up into golf-sized balls will give you extra chewy, extra flavorful cookies. This extra step will also keep them from spreading too much as they bake!
  • No Fillings Here: Make sure you’re using pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling has lots of additional sugar, spices, and thickeners added to it, which can affect the outcome of your cookies if you use it instead of pumpkin puree.
  • Drain the Puree: Use paper towels or cheesecloth to blot any excess moisture from the pumpkin puree before using it in this recipe. Any extra moisture may make the cookies too soft.
  • Scoop Them Up: Use a cookie scoop when making smaller-sized doughs so you’ll end up with evenly-sized cookies.

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg