Fall is the perfect time to turn your oven back on and make some soft and pillowy pumpkin snickerdoodle cookies. Full of pumpkin flavor paired with classic pumpkin pie spices, these cookies are a pumpkin lover’s take on a classic treat.
You’ve Got to Try This Recipe for Pumpkin Snickerdoodles
The sweet and spiced outer coating gets a little bit crunchy in the oven, but inside, the cookie is tender and soft.
They’re a just what you need for a Fall tailgate, or afterschool treat. Keep some in the freezer for an afternoon snack, they don’t take long to thaw due to the pumpkin in the dough. If you love snickerdoodles but want to serve a dessert bar rather than a cookie, try some snickerdoodle bars or blondies.
Cinnamon sugar cookies are easy to make and don’t require much time to put together. With the help of an electric mixer, the dough comes together in just a few minutes. Due to the addition of pumpkin, this dough has to refrigerate for at least an hour.
Grab a can of pumpkin and you probably have all of the rest of the ingredients. It only takes a half a can, so you can double the recipe and freeze some for later, or freeze the extra pumpkin for when you need another batch. While you can taste the pumpkin, in these cookies, it’s not as prevalent as a frosted pumpkin cookie.
What is a snickerdoodle?
Snickerdoodles are sugar cookies that get rolled in cinnamon sugar before they’re baked. They can be chewy or crispy depending on the recipe. All snickerdoodle recipes whether cookies, bars or blondies have a cinnamon and sugar coating and contain cream of tartar which adds a tangy taste to the cookies when it reacts with the baking soda.
Are pumpkin snickerdoodles soft or crispy?
Snickerdoodle cookies are normally chewy and crisp. This recipe for pumpkin snickerdoodles makes a softer cookie because of the extra water from the pumpkin puree. The dough is very sticky and is hard to work with if you don’t refrigerate it. I usually prefer crispy cookies myself, but I have to admit, these are a favorite even though they aren’t crispy.
Why You’ll Love Pumpkin Snickerdoodles
- Soft and pillowy: Pumpkin snickerdoodles are soft. They’re great with a cup of coffee, tea or glass of milk.
- Sweet and flavorful: These cookies are sweet, but they’re also full of pumpkin flavor complemented by cinnamon and nutmeg – they’re not your average cookie.
- Easy to make: Simple to make and they turn out amazing every time.
Pumpkin Snickerdoodles Recipe Ingredients
- Cream of tartar and baking soda: Along with baking powder, these two ingredients help the cookie rise. Cream of tartar comes from the inside of wine barrels and is acidic, and reacts with the basic baking soda to provide lift. Don’t skip the cream of tartar – it’s a very traditional snickerdoodle ingredient.
- Egg yolk: Using just the egg yolk keeps the dough from being too wet but still gives it a slightly golden hue and helps to keep the dough emulsified as it bakes.
- Butter: Using butter instead of shortening makes them taste better.
- Pumpkin puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling. You will only need ½ of a 15 ounce can. You can freeze the other half for your next batch.
- Brown sugar: Brown sugar provides sweetness and also a deep molasses flavor.
- Cinnamon and nutmeg: Classic warming spices that compliment the pumpkin flavor perfectly.
- Pantry Staples – Flour, baking powder, cornstarch, salt, sugar
Does freshly grated nutmeg really make a difference?
All spices have more flavor when they’re freshly grated or ground – it’s the reason many recipes call for freshly ground pepper. The longer a ground spice sits, the more aromatic compounds escape the spice leaving it with less flavor. Nutmeg has a fabulous subtle flavor that gets lost as it sits, so using freshly grated nutmeg makes a big difference.
How To Make Chewy Pumpkin Snickerdoodles
Step 1: Whisk together the dry ingredients.
In a mixing bowl, whisk the flour, sugar, salt, cornstarch, cinnamon, nutmeg, baking soda, baking powder, and cream of tartar.
Step 2: Combine the wet ingredients.
In a separate bowl, beat the butter and sugars until they are light and fluffy. Then, add the vanilla, egg yolk, and pumpkin puree.
Step 3: Make the cookie dough.
Add the dry ingredients, it will be a pretty orange colored sticky dough.
Step 4: Refrigerate the dough, then shape the cookies.
Cover the dough in plastic wrap and refrigerate for at least an hour.
Remove the dough from the refrigerator, form into balls and roll them in a cinnamon, nutmeg and sugar mixture.
Step 5: Bake the cookies.
Bake the cookies until they are golden brown.
Tips for Making Pumpkin Snickerdoodles Cookies
- Don’t rush the chilling step. Let the dough firm up, it will not get as hard as regular cookie dough due to the pumpkin.
- Use an ice cream scoop to form the balls, it’s easier than using your hands for this stickier dough.
How to Store Snickerdoodles with Pumpkin
At room temperature – Keep your Pumpkin Snickerdoodles in an airtight container for up to a week. They might disappear even sooner, though!
In the freezer – Store baked cookies in an airtight container after they have cooled. You can also freeze the cookie dough once you roll the dough balls in the cinnamon sugar. When a craving strikes, simply bake them straight from the freezer – just add a couple more minutes to the baking time. They should stay fresh in the freezer for 3 months.
My dough is too sticky. What should I do?
If your dough is too stick to handle after it has been refrigerated you can mix in a little bit more flour (go 1 tablespoon at a time) until you can work the dough into balls.
FAQs
Can I replace brown sugar with white sugar?
Brown sugar contributes to the cookies’ chewiness and flavor, but you can use all white sugar if needed. The flavor and texture will be slightly different.
Can I skip the cream of tartar?
It’s best not to skip it, as it contributes to the unique Snickerdoodle texture and flavor. If you are all out, then make pumpkin cookies instead.
How do I know my cookies are baked?
When the cookies are baked, there will be some crackles on the top and they should be slightly browned. You can always use a spatula to pick up a cookie and make sure the bottom is slightly browned.
More Homemade Cookie Recipes to Love
Soft Pumpkin Snickerdoodle Cookies
Ingredients
- 3 ¼ cups flour
- 3 ½ teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup butter
- 1 cup sugar
- ¾ cup brown sugar
- 1 egg yolk
- ¾ cup pumpkin puree ½ of a 15 ounce can
- 2 teaspoons vanilla
Topping
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda and powder, salt, cinnamon and nutmeg.
- Using an electric mixer, cream together butter and sugars. Mix in egg yolk, then pumpkin and vanilla. Once combined, gradually add dry ingredients until just combined.
- Wrap dough in plastic wrap and refrigerate for at least an hour until it is firm enough to handle. Using a two tablespoon ice cream scoop, form into balls. Roll in cinnamon, sugar, nutmeg mixture. and place on parchment lined cookie sheets. If the dough is too firm, roll it into balls and let them sit at room temperature for a few minutes so the sugar mixture will stick to them.
- Bake in oven preheated to 350º for 12-14 minutes.
Barbara’s Tips + Notes
- Don’t rush the chilling step. Let the dough firm up, it will not get as hard as regular cookie dough due to the pumpkin.
- Use an ice cream scoop to form the balls, it’s easier than using your hands for this stickier dough.
Nutrition
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