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Pumpkin Snickerdoodles
4.7 from 108 votes

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles blend soft pumpkin puree with classic cinnamon and pumpkin pie spice to form cookie dough rolled in a spiced sugar coating. The cookies bake to a tender, lightly puffed texture with characteristic snickerdoodle crackled tops. Chilling the dough enhances flavor and texture, making cookies that deliver gentle autumnal spice and a soft crumb balanced by sweet and warmly spiced sugar.

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

Ingredients

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

  • Chilling the dough for 12-24 hours before baking improves flavor and texture noticeably.
  • Use pure pumpkin puree, not pumpkin pie filling, to ensure proper sweetness and spice balance.
  • Measure flour correctly to achieve consistent cookie texture.
  • If butter is not softened, use quick softening methods before mixing.
  • Brown sugar hardening can be reversed with softening tips or a substitute recipe.
  • Review basics of creaming butter and sugar to optimize dough consistency before baking.