4.8 from 63 votes
Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies blend traditional snickerdoodle dough with pumpkin puree, cinnamon, and cream of tartar to produce soft, moist cookies with a spicy, autumnal flavor. Rolled in cinnamon sugar topping, these cookies feature a lightly crisp exterior and tender center. Chilling the dough helps manage stickiness and intensify flavors before baking at 350°F.
Prep Time
15 mins
Cook Time
11 mins
Additional Time
26 mins
Total Time
52 mins
Servings:
18
Cookies
Calories:
150 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
Snickerdoodle Cookie Dough
- 8 tablespoons butter unsalted
- 3/4 cup white sugar granulated
- 2/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Snickerdoodle Topping
- 1/3 cup white sugar granulated
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl cream together 3/4 cup sugar and softened butter until fluffy and well mixed with an electric mixer like a stand mixer or a hand mixer.
- Measure the pumpkin and blot well with two paper towels to remove any extra moisture. (I blot the pumpkin twice with two separate paper towels) Add pumpkin puree, egg, and vanilla extract to the butter mixture, then keep mixing until combined.
- In a medium sized mixing bowl mix together flour, cream of tartar, baking soda, and salt.
- Add the flour mixture to the pumpkin mixture. Stir well the dry ingredients are completly mixed into the wet ingredients and a dough forms. The dough may still be a little sticky.
- Chill the dough in the refrigerator for 30 minutes.
- In a medium bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Use a medium cookie scoop to create dough balls, about a tablespoon and a half per cookie.
- Roll the dough ball a little with your hands, then place each dough ball into the cinnamon-sugar mixture. Coat all sides of the dough ball. Place the dough about 2 inches apart from other cookie dough balls on the prepared baking sheet to bake.
- Bake cookies for 11-13 minutes or until cooked around the edges. The may be slightly gooey in the center but you don't want them to be raw or wet.
- Allow cookies to rest on the hot pan for a few minutes as they will continue to cook on the pan. Once they start to set up in the center of the cookie move cookies to a wire cooling rack or clean kitchen towel to finish cooling. Enjoy!
Cup of Yum
Notes
- For more pumpkin pie flavor, add a teaspoon of pumpkin spice or 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg to the dry ingredients.
- Due to dough stickiness, rolling the cookie balls twice in cinnamon sugar can improve flavor and handling; refrigerating the dough briefly can also help.
- Replace cream of tartar with 2 teaspoons of lemon juice if preferred.
- Adding a teaspoon of vanilla extract enhances flavor but is optional.
Nutrition Information
Calories
150kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
24mg
(8%)
Sodium
112mg
(5%)
Potassium
68mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1583IU
(32%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 Cookies
Amount Per Serving
Calories 150
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 112mg | 5% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1583IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.