Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies turn simple pantry staples into soft, chewy, cinnamon-coated cookies with cozy pumpkin spice flavor in every bite.
These cookies have the classic snickerdoodle tang from cream of tartar, a tender center from pumpkin puree, and a sparkling cinnamon sugar crust. They taste like fall, but you can bake them any time you want a warm, budget friendly treat made from real ingredients.
Why You’ll Love This Recipe
- Soft and chewy texture: Pumpkin puree keeps the centers tender while the edges set lightly.
- Big cinnamon sugar flavor: Each dough ball gets a generous coating, so every bite tastes warm and spiced.
- Simple ingredients: You only need basic baking staples plus pumpkin puree.
- Great for sharing: This small batch serves 4 and makes about 16 cookies.
Fabian’s Budget Tip: Buy one can of pumpkin puree and freeze the extra in small portions. Use the leftovers in pancakes, oatmeal, muffins, or another batch of these cookies. It saves money and keeps the puree from going to waste.
Ingredients (Serves 4)
For the cookie dough:
- 2 cups all purpose flour (250 g)
- 1 teaspoon cream of tartar (3 g)
- 1/2 teaspoon baking soda (2 g)
- 1/2 teaspoon fine salt (3 g)
- 1 teaspoon ground cinnamon (3 g)
- 1 1/2 teaspoons pumpkin pie spice (3 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed light brown sugar (110 g)
- 1/3 cup pumpkin puree (80 g)
- 1 large egg yolk (18 g)
- 1 teaspoon vanilla extract (5 ml)
For the cinnamon sugar coating:
- 1/4 cup granulated sugar (50 g)
- 2 teaspoons ground cinnamon (5 g)
Step-by-Step Instructions
1. Prep the Pan and Dry Ingredients
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until the mixture looks even and lightly speckled with spice.
2. Cream the Butter and Sugars
Add the softened butter, granulated sugar, and brown sugar to a large bowl. Beat until the mixture looks creamy, lighter in color, and slightly fluffy. This should take about 2 minutes. You should smell sweet butter and brown sugar as the mixture smooths out.
3. Mix in the Pumpkin, Egg Yolk, and Vanilla
Add the pumpkin puree, egg yolk, and vanilla extract. Mix until the dough base looks glossy and orange tinted. Scrape the bowl once so no butter hides at the bottom.
4. Add the Dry Ingredients
Add the flour mixture to the wet mixture. Stir on low speed or by hand just until no dry streaks remain. The dough will look soft and thick, with a warm spice aroma. Stop mixing as soon as it comes together so the cookies stay tender.
5. Chill the Dough
Cover the bowl and chill the dough for at least 45 minutes. The dough should feel firmer and easier to scoop. Chilling helps the cookies bake up thick instead of spreading too much.
6. Roll and Coat the Dough
Stir the coating sugar and cinnamon together in a small bowl. Scoop the chilled dough into 16 balls, about 1 1/2 tablespoons each. Roll each ball in the cinnamon sugar until it looks fully coated and sparkly.
7. Bake Until the Edges Set
Place the dough balls on the prepared baking sheets with space between them. Bake for 10 to 12 minutes, until the edges look set and the centers still look soft and slightly puffed. Your kitchen should smell like cinnamon, butter, and warm pumpkin spice.
8. Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes. They will finish setting as they cool. Move them to a wire rack once they feel sturdy enough to lift without bending.
Expert Troubleshooting & FAQs
Why is my dough so sticky?
Pumpkin puree adds moisture, so the dough can feel sticky before chilling. Chill it longer if needed. If your pumpkin puree looks watery, blot it with a paper towel before adding it to the dough.
Can I use homemade pumpkin puree?
Yes. Use thick homemade puree for best results. If it looks loose or watery, strain it or blot it well so the cookies do not spread too much.
Why do these cookies need cream of tartar?
Cream of tartar gives snickerdoodles their light tang and classic chewy bite. It also works with the baking soda to help the cookies rise.
Can I skip chilling the dough?
I do not recommend it. Warm dough spreads fast in the oven. Chilling gives you thicker cookies with soft centers and gently set edges.
How should I store Pumpkin Snickerdoodle Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Estimated Nutritional Facts
These values are rough estimates per serving, based on 4 servings with about 4 cookies per serving.
- Calories: 460
- Protein: 6 g
- Carbs: 72 g
- Fats: 18 g
Pumpkin Snickerdoodle Cookies
Ingredients
- 2 cups all purpose flour (250 g)
- 1 teaspoon cream of tartar (3 g)
- 1/2 teaspoon baking soda (2 g)
- 1/2 teaspoon fine salt (3 g)
- 1 teaspoon ground cinnamon (3 g)
- 1 1/2 teaspoons pumpkin pie spice (3 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed light brown sugar (110 g)
- 1/3 cup pumpkin puree (80 g)
- 1 large egg yolk (18 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup granulated sugar (50 g)
- 2 teaspoons ground cinnamon (5 g)
Instructions
- 1. Prep the Pan and Dry Ingredients. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until the mixture looks even and lightly speckled with spice.
- 2. Cream the Butter and Sugars. Add the softened butter, granulated sugar, and brown sugar to a large bowl. Beat until the mixture looks creamy, lighter in color, and slightly fluffy. This should take about 2 minutes. You should smell sweet butter and brown sugar as the mixture smooths out.
- 3. Mix in the Pumpkin, Egg Yolk, and Vanilla. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until the dough base looks glossy and orange tinted. Scrape the bowl once so no butter hides at the bottom.
- 4. Add the Dry Ingredients. Add the flour mixture to the wet mixture. Stir on low speed or by hand just until no dry streaks remain. The dough will look soft and thick, with a warm spice aroma. Stop mixing as soon as it comes together so the cookies stay tender.
- 5. Chill the Dough. Cover the bowl and chill the dough for at least 45 minutes. The dough should feel firmer and easier to scoop. Chilling helps the cookies bake up thick instead of spreading too much.
- 6. Roll and Coat the Dough. Stir the coating sugar and cinnamon together in a small bowl. Scoop the chilled dough into 16 balls, about 1 1/2 tablespoons each. Roll each ball in the cinnamon sugar until it looks fully coated and sparkly.
- 7. Bake Until the Edges Set. Place the dough balls on the prepared baking sheets with space between them. Bake for 10 to 12 minutes, until the edges look set and the centers still look soft and slightly puffed. Your kitchen should smell like cinnamon, butter, and warm pumpkin spice.
- 8. Cool the Cookies. Let the cookies rest on the baking sheet for 5 minutes. They will finish setting as they cool. Move them to a wire rack once they feel sturdy enough to lift without bending.
