Description
These Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with cozy pumpkin spice flavor. Made with real pumpkin purée, warm cinnamon, brown sugar, and cream of tartar, they have beautifully tender centers and lightly golden edges. Rolled in a sweet cinnamon-sugar coating, these homemade pumpkin cookies combine the classic tangy flavor of snickerdoodles with the comforting taste of fall.
Ingredients
Scale
- For the Cookie Dough:
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113 g / 1 stick) unsalted butter, softened
- 1/2 cup (110 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (82 g) canned pure pumpkin purée (not pie mix)
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- For the Cinnamon-Sugar Coating:
- 1/4 cup (50 g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, cream of tartar, baking soda, and salt to ensure even spice distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, packed light brown sugar, and granulated sugar together with an electric mixer for about 3 minutes until light, pale, and fluffy.
- Beat in Pumpkin Purée, Egg Yolk, and Vanilla: Add the 1/3 cup canned pure pumpkin purée, egg yolk, and pure vanilla extract. Beat until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet pumpkin base, mixing gently on low speed just until combined without overworking the dough.
- Cover and Chill Dough for 30 Minutes: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes until the dough is firm enough to roll.
- Preheat Oven and Prepare Coating: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a small bowl, whisk together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
- Portion and Roll Dough Balls: Scoop 1 1/2-tablespoon portions (~30 g each) of chilled dough, roll into smooth balls, and coat generously in the cinnamon-sugar mixture until completely covered.
- Bake Until Puffed: Arrange the coated dough balls 3 inches apart on the prepared baking sheets. Bake at 375°F (190°C) for approximately 10 minutes, until the cookies puff up with slightly set, light golden edges.
- Cool and Set: Allow the cookies to rest on the warm baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Use Pure Pumpkin Purée (Not Pumpkin Pie Mix): Always check labels carefully. Pumpkin pie mix contains added sweeteners and pre-added spices that will alter the dough balance.
- Blot Pumpkin Purée if Needed: If your canned pumpkin looks overly wet, press it gently between paper towels before measuring to remove excess moisture for a chewier cookie.
- Don’t Omit Cream of Tartar: Cream of tartar gives snickerdoodles their signature faint tang and chewy texture by interacting with baking soda.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg