This Pumpkin Snickerdoodles recipe is the best cookie recipe for Fall. Pumpkin puree, cinnamon and spices put a pumpkin twist on a classic snickerdoodle recipe.
These pumpkin cookies are finished with a cinnamon sugar topping for an extra special sweet treat. The pumpkin puree gives these snickerdoodles a pretty orange color on the inside.
If you love pumpkin, try some of these amazing pumpkin recipes: Pumpkin Muffins, Pumpkin Cinnamon Rolls, Pumpkin Whoopie Pies, and Pumpkin Granola.
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Pumpkin Snickerdoodles Ingredients
To make this easy snickerdoodles recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):
- All-purpose flour
- Spices: pumpkin pie spice, and cinnamon
- Leavening agents: you will need both baking soda and baking powder
- Cream of tartar
- Salt
- Butter: I used salted butter for this recipe. You can use unsalted butter if you would like, but make sure to add an additional 1/8 teaspoon of salt to your dough.
- Sugar: I used two types of sugar in these cookies. The granulated sugar gives the snickerdoodles the classic snickerdoodle flavor. The brown sugar gives a slight caramel flavor to the batter which complements the pumpkin flavoring nicely.
- Egg yolk
- Pumpkin puree: Make sure to use pumpkin puree which consists of 100% pumpkin. It is easy to get pumpkin puree confused with pumpkin pie filling which Is already sweetened and has spices added.
How to Make The Best Pumpkin Snickerdoodles
The secret to making the perfect snickerdoodle cookie is to chill the dough. Chilling the dough makes sure the cookies do not spread and get flat. Follow these instruction to get the perfect pumpkin snickerdoodles.
- Cream butter, sugar and wet ingredients. Cream together butter and sugars until light and fluffy (if using a stand mixer, use the paddle attachment). Stir in egg yolk, vanilla extract, and pumpkin puree.
- Add flour mixture. In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, cream of tartar, and salt. Slowly add in flour mixture to wet ingredients until just combined.
- Chill the cookie dough. Chill dough in the refrigerator for 30-45 minutes. During the last 10 minutes of chill time, preheat oven to 350 degrees F.
- Prepare cinnamon sugar topping by stirring together granulated sugar and cinnamon.
- Bake the snickerdoodles. Roll dough into 1” balls (I used a cookie scoop for this step) and coat each ball of dough in cinnamon sugar. Place dough onto a parchment lined sheet pan and bake for 10-12 minutes or until cookies are lightly golden along the edges.
Tips For Pumpkin Cookies
- If you would like a flatter cookie, gently press ball of dough down about ½ inch with either a spatula or the palm of your hand before baking.
- The addition of the egg yolk is not a mistake. Because the pumpkin puree adds moisture to the cookies, they can easily become cake-like in texture. You can combat that by omitting the egg white to take out some unnecessary moisture. By doing so you will be left with a soft and chewy snickerdoodle texture.
Storage Instructions
You can store your pumpkin snickerdoodle cookies at room temperature for up to one week. Make sure that your cookies are stored in an airtight container to prevent them from becoming stale.
My KitchenAid Mixer is the main character of my kitchen. I use it for everything!
Can I Freeze These Cookies?
These cookies also freeze very well. They can be frozen for up to three months. Make sure to thaw completely before enjoying.
Pumpkin Snickerdoodles Recipe
This Pumpkin Snickerdoodles recipe is the best cookie recipe for Fall. Pumpkin puree, cinnamon and spices put a pumpkin twist on a classic snickerdoodle recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup (1 stick) salted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree
Cinnamon sugar topping:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, cream of tartar, and salt. Set aside.
- Cream together butter and sugars until light and fluffy (if using a stand mixer, use the paddle attachment).
- Stir in egg yolk, vanilla extract, and pumpkin puree.
- Slowly add in flour mixture until just combined.
- Chill dough in the refrigerator for 30-45 minutes.
- During the last 10 minutes of chill time, preheat oven to 350 degrees F.
- Prepare cinnamon sugar topping by stirring together granulated sugar and cinnamon.
- Roll dough into 1” balls (I used a cookie scoop for this step) and coat each ball of dough in cinnamon sugar.
- Place dough onto a parchment lined sheet pan and bake for 10-12 minutes or until cookies are lightly golden along the edges.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 75mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 1g