4.6 from 198 votes
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles blend traditional snickerdoodle spices with pumpkin for a soft, flavorful cookie. The dough is enriched with warm spices like cinnamon, ginger, nutmeg, and allspice, balanced by creamy butter and pumpkin puree. Chilling the dough enhances the texture before rolling in cinnamon sugar and baking to achieve a tender interior with a sweet, spiced crust. These cookies offer a moist, tender bite with the familiar cinnamon sugar coating of classic snickerdoodles.
Prep Time
45 mins
Cook Time
12 mins
Total Time
57 mins
Servings:
36
Calories:
128 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup butter unsalted, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup pumpkin
- 1 egg large
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
- Add the dry ingredients and mix until just combined. Don't over mix.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Cup of Yum
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze baked cookies for up to 2 months, thawing before serving.
- Chilling the dough for 24 to 48 hours intensifies the flavors and improves texture but a minimum of 30 minutes is sufficient.
Nutrition Information
Calories
128kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
111mg
(5%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
301IU
(6%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 Serving
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 111mg | 5% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.