Pumpkin Snickerdoodles

Name: Pumpkin Snickerdoodles
Prep time: 15 min
Total time: 5 h
Yield: 18 serving(s)
Ingredients: 1/2 c. unsalted butter, melted; 3/4 c. light brown sugar; 1/3 c. pumpkin puree; 1 tsp. vanilla extract; 1 1/2 c. all-purpose flour; 2 tsp. pumpkin pie spice; 1 tsp. cream of tartar; 3/4 tsp. baking soda; 1/2 tsp. kosher salt; 1/4 tsp. baking powder; 3 tbsp. granulated sugar; 1 1/2 tsp. pumpkin pie spice

Say hello to the perfect fall dessert.

By Lauren Miyashiro; Recipe by Sloane LaytonPublished: Aug 9, 2021

4.6

9 Ratings

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pumpkin snickerdoodles recipe with tea in background

Will Dickey

Yields:

18 serving(s)

Prep Time:

15 mins

Total Time:

5 hrs

The perfect snickerdoodle is chewy with a delicate, crackly cinnamon-sugar exterior—and these pumpkin cookies check both boxes and then some. With plenty of pumpkin pie spice and just enough pumpkin puree, they’re everything you want in a sweet treat come fall. As with many pumpkin desserts, the challenge is to avoid cakiness (which the canned ingredient tends to favor). One-third cup strikes the right balance of pumpkin flavor without sacrificing the traditional snickerdoodle texture. Eliminating the egg and using exclusively brown sugar also helps.

Can I skip the cream of tartar in snickerdoodles?

The cream of tartar is important in this recipe (and many snickerdoodle recipes) for two reasons. It helps to activate the baking soda and lends a subtle tanginess.

What makes a snickerdoodle a snickerdoodle?

Recipes vary widely. Some call for an egg, others don’t. Some insist cream of tartar is key (🙋‍♀️), while others dismiss it. What’s always included, regardless of if the cookie is soft or crispy, is the cracked cinnamon-sugar surface. Or in this case, the pumpkin spice-sugar crust.

Can these cookies be made ahead?

The dough can be made up to a day in advance. The baked cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

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Ingredients

For the cookie dough:

1/2 cup
unsalted butter, melted
3/4 cup
light brown sugar
1/3 cup
pumpkin puree
1 tsp.
vanilla extract
1 1/2 cups
all-purpose flour
2 tsp.
pumpkin pie spice
1 tsp.
cream of tartar
3/4 tsp.
baking soda
1/2 tsp.
kosher salt
1/4 tsp.
baking powder

For the spiced sugar:

3 Tbsp.
granulated sugar
1 1/2 tsp.
pumpkin pie spice

Directions

1. Step 1For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined.
2. Step 2In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.
3. Step 3Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight.
4. Step 4Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
5. Step 5For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.
6. Step 6Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.
7. Step 7Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.