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Close-up of freshly baked Pumpkin Snickerdoodle Cookies showcasing their soft texture and cinnamon-sugar coating.

Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodle Cookies perfectly capture the essence of fall with a delightful balance of pumpkin spice and snickerdoodle tang. The addition of pumpkin puree adds moisture and tenderness, while the blend of warm spices creates a comforting aroma and taste, finished with a classic cinnamon-sugar coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 2 teaspoons ground cinnamon for coating
  • 1/4 teaspoon Cream of Tartar for coating

Equipment

  • baking sheets
  • parchment paper
  • Large bowl
  • small bowl
  • Measuring cups
  • Measuring spoons
  • whisk
  • Mixer (hand or stand)
  • wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the pumpkin puree until smooth.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. In a small bowl, combine the granulated sugar, cinnamon, and Cream of Tartar for the coating.
  8. Roll rounded tablespoons of dough into balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use pumpkin puree, not pumpkin pie filling. Be careful not to overmix the dough, as this can lead to tough cookies. Chilling the dough for 30 minutes before baking can help prevent spreading. Store cookies in an airtight container at room temperature for up to 3 days. To add a slightly different flavor profile, consider adding a pinch of allspice to the spice blend.