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4.7 from 108 votes

Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodles are a delightful fall take on the classic snickerdoodle cookie. Flavored with pumpkin puree and pumpkin pie spice, these cookies are so good that you’ll want to make them year round.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 43 mins
Servings: 30 cookies
Course: Dessert , Baked Goods

Ingredients

  • ¾ cup unsalted butter softened
  • 1 cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine sea salt
For the spiced sugar:
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, 3-4 minutes. Add the egg, pumpkin puree, and vanilla and mix until thoroughly combined.
  2. In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
  3. Gradually add dry mixture to the wet ingredients and mix until just combined. Cover and chill for 12-24 hours.
  4. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  5. In a shallow bowl, mix together the 1/2 cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice.
  6. Use a medium cookie scoop (1.25-1.5 tablespoons) to scoop the dough into balls, rolling each in the spiced sugar mixture.
  7. Place the dough balls onto the prepared baking sheet 2 inches apart. Bake for 12-13 minutes, until barely golden and puffed. Cookies will deflate and and take on the characteristic snickerdoodle crinkles as they cool.
  8. Let cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to finish cooling.

Notes

  • Cookies can be baked before the 12-hour chilling mark, but they are much better if you wait. Your patience will be worth it!
  • Helpful resources:
  • Make sure you know how to measure flour correctly before starting. This will help your cookies turn out perfect every time.
  • Make sure you purchase pure pumpkin puree for this recipe, not pumpkin pie filling.
  • If you forget to set your butter out to soften ahead of time, check out my tips for how to soften butter quickly.
  • If your brown sugar hardened in the pantry, I have a few tricks for softening brown sugar. You can also whip up a simple brown sugar substitute if you run out.
  • Before you start mixing the dough, make sure you know the basics of how to cream butter and sugar correctly.