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Pumpkin Snickerdoodles Recipe

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4 from 13 reviews

Delightfully soft and spiced Pumpkin Snickerdoodles featuring a tender pumpkin-infused dough rolled in cinnamon sugar. These classic cookies combine fall flavors with a chewy texture, perfect for autumn gatherings or a cozy treat.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter (melted and cooled for at least 10 minutes)
  • ½ cup sugar
  • ⅓ cup light brown sugar (tightly packed)
  • ¼ cup pumpkin puree
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups all purpose (plain) flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt

Coating

  • ¼ cup sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Mix Wet Ingredients: Combine melted and cooled butter with sugar and light brown sugar in a bowl, stirring until the mixture is well-combined. Add the pumpkin puree and stir thoroughly to incorporate.
  2. Add Egg and Vanilla: Stir in the egg yolk and vanilla extract into the wet mixture until smooth and fully blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until well-combined to form the cookie dough.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm up the dough for easier handling and better texture.
  6. Prepare Oven and Cinnamon Sugar: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to create the cinnamon sugar coating.
  7. Form and Coat Cookies: Remove the chilled dough from the refrigerator. Scoop out 1 ½ tablespoon-sized portions and roll each between your palms to form smooth balls. Roll each ball in the cinnamon sugar mixture to evenly coat, then place on the prepared cookie sheet, spacing cookies at least 2 inches apart.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft. Keep remaining dough refrigerated while baking and avoid placing dough on a hot baking sheet.
  9. Cool and Serve: Allow cookies to cool completely on the baking sheet to finish setting before serving or storing.

Notes

  • Make sure the butter is melted and cooled to prevent cooking the egg yolk prematurely.
  • Chilling the dough is important for texture and easier handling of sticky dough.
  • Do not overcrowd cookies on the baking sheet; spacing ensures even baking.
  • Cookies will be soft when out of the oven; allow to cool fully to firm up.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://glowcooks.com/pumpkin-snickerdoodles-recipe/