Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies bake up soft and chewy with a cinnamon-sugar coating and just enough pumpkin and spice to make them feel like fall without turning cakey. They have the classic snickerdoodle tang from cream of tartar, plus a tender center and lightly crisp edges.
The dough comes together with melted butter and a bowl and spoon, so there is no mixer step to fuss with. A short chill helps the cookies hold their shape and keeps the texture closer to a cookie than a muffin.
Ingredients for Pumpkin Snickerdoodle Cookies
- 2 1/4 cups all-purpose flour (280g)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, melted and cooled slightly (170g)
- 1 cup granulated sugar (200g)
- 1/2 cup packed brown sugar (100g)
- 1/2 cup pure pumpkin puree (120g)
- 1 large egg yolk
- 2 teaspoons vanilla extract
For rolling:
- 1/4 cup granulated sugar (50g)
- 2 teaspoons ground cinnamon
Use pure pumpkin puree, not pumpkin pie filling. If the dough still feels very sticky after mixing, chill it a little longer instead of adding much more flour.
How to Make Pumpkin Snickerdoodle Cookies
- Preheat the oven: Heat the oven to 350°F. Line a light-colored rimmed baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Mix the wet ingredients: In a large bowl, stir together the melted butter, granulated sugar, brown sugar, pumpkin puree, egg yolk, and vanilla until smooth and glossy, about 3 to 4 minutes.
- Make the dough: Add the dry ingredients to the wet mixture and stir just until no dry flour pockets remain. The dough should look soft and cohesive. Do not keep mixing once the flour is absorbed.
- Chill the dough: Cover and refrigerate for 30 to 45 minutes, until the dough feels firmer and is easier to scoop.
- Roll in cinnamon sugar: In a small bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon. Scoop the chilled dough into even portions with a cookie scoop or tablespoon, roll into balls, and coat generously in the cinnamon-sugar. Set them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 10 to 12 minutes, until the edges are set and just barely golden and the centers still look soft. Rotate the pan halfway through if your oven bakes unevenly. Start checking at the lower end of the time range.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will puff slightly in the oven and settle as they cool.
Why These Cookies Stay Soft Instead of Cakey
Pumpkin adds enough moisture to make cookies turn puffy if the dough is too loose. Using an egg yolk instead of a whole egg keeps extra water out of the dough, and the chill time helps control spread. Melted butter also keeps the texture tender without making the cookies dense.
Cream of tartar is worth keeping here. It gives snickerdoodles their classic flavor and helps with the texture.
How to Tell When They Are Done
Look for set edges and a center that still looks slightly underdone. Do not wait for deep browning. The cookies finish setting on the hot pan, so pulling them a little early helps keep them soft.
Optional Flavor Variations
More Pumpkin Pie Spice
Add an extra 1/2 teaspoon pumpkin pie spice to the dry ingredients for a stronger spice note.
Add a Pinch of Nutmeg or Clove
A small pinch of nutmeg or clove can deepen the flavor, but keep it light so the cinnamon and pumpkin still come through.
Serving Ideas
Serve these cookies slightly warm with coffee, tea, or cold milk. They also fit well on a fall dessert tray or holiday cookie plate.
For a party spread, pair them with Caramel Apple Cheesecake Dip. For another fall cookie option, try these Pecan Pie Cookies or Maple Brown Sugar Cookies with Maple Icing.
How to Store and Reheat Pumpkin Snickerdoodle Cookies
Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for 3 to 4 days.
For longer storage, freeze the baked cookies in a freezer-safe container with parchment between layers. The dough can also be made ahead and chilled, covered, until later the same day or the next day.
To soften leftover cookies, warm one briefly in the microwave. Do not overheat, or they can dry out.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and cookie size.
- Serving size: 2 cookies
- Calories: about 220
- Protein: 2g
- Fat: 10g
- Carbohydrates: 30g
- Per 100g: about 430 calories, 4g protein, 19g fat, 61g carbohydrates
Equipment
- rimmed baking sheet
- parchment paper
- mixing bowls
- whisk
- spoon or spatula
- cookie scoop (optional)
- wire rack
Ingredients
For the cookies
- 2 1/4 cups all-purpose flour (280g)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, melted and cooled slightly (170g)
- 1 cup granulated sugar (200g)
- 1/2 cup packed brown sugar (100g)
- 1/2 cup pure pumpkin puree (120g)
- 1 large egg yolk
- 2 teaspoons vanilla extract
For rolling
- 1/4 cup granulated sugar (50g)
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and line a light-colored rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- In a large bowl, stir the melted butter, granulated sugar, brown sugar, pumpkin puree, egg yolk, and vanilla until smooth and glossy, about 3 to 4 minutes.
- Add the dry ingredients to the wet mixture and stir just until no dry flour pockets remain, stopping once the flour is absorbed.
- Cover and refrigerate the dough for 30 to 45 minutes, until firmer and easier to scoop.
- In a small bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for rolling.
- Scoop chilled dough into even portions with a cookie scoop or tablespoon, roll into balls, and coat generously in the cinnamon-sugar; place them on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and just barely golden and the centers still look soft; rotate the pan halfway through baking if needed and start checking at the lower end of the time range.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill the dough until firmer to control spread and keep texture cookie-like rather than cakey.
- Use only the egg yolk to reduce extra moisture and prevent a cakey texture.
- Pull cookies from the oven when edges are set but centers still look slightly underdone to keep them soft.
- Melted butter creates a tender center while still allowing light crisp edges.
Variations
- More Pumpkin Pie Spice: Add an extra 1/2 teaspoon pumpkin pie spice to the dry ingredients for a stronger spice note.
- Pinch of Nutmeg or Clove: Add a small pinch of nutmeg or clove to deepen the flavor, keeping it light so the cinnamon and pumpkin remain prominent.
