Pumpkin Snickerdoodles

Snickerdoodles were the first cookie I ever baked on my own.

That crackly cinnamon-sugar top, the tangy chew, the way the kitchen smelled.

I still make the classic version every winter.

A few falls ago I wondered what would happen if I worked pumpkin into the dough.

The first try was a disaster, puffy and cakey, more muffin than cookie.

So I blotted the pumpkin dry, browned the butter, and kept the cream of tartar in.

That batch came out chewy, tangy, and rolled in cinnamon sugar just like the original.

My wife said they tasted like fall in cookie form, and honestly she's right.

Now they're on the counter from the first cold morning through Thanksgiving.

What I love is they still taste like a real snickerdoodle, just with a warm pumpkin-spice hug.

Roll a batch in that cinnamon sugar and you'll see why they don't last a day.

A Fall Twist on the Classic Snickerdoodle

These keep everything you love about a snickerdoodle and add pumpkin. That means the crackly cinnamon-sugar coating and the signature tang from cream of tartar stay.

The pumpkin brings warm spice and a soft chew.

The trick is using just a little pumpkin, blotted dry, so the cookies don't puff up into cake.

Do that and you get a true snickerdoodle with a fall makeover.

Why You'll Love These Cookies

These are the pumpkin cookies I bake more than any other. Here's why.

• Crackly cinnamon-sugar top. That classic snickerdoodle finish, rolled on before baking.
• Chewy, not cakey. Blotted pumpkin and egg yolk keep them soft with real chew.
• Brown-butter depth. A nutty richness that plays perfectly with the spice.
• One bowl. No mixer needed, just a whisk and a spoon.

Ingredients You'll Need

These are pantry staples plus a can of pumpkin. A few notes on what matters.

For the dough:

• Unsalted butter (½ cup, browned). Browning it adds a nutty, caramel note.
• Granulated sugar (½ cup). For sweetness and slightly crisp edges.
• Light brown sugar (⅓ cup, packed). Adds chew and a soft crumb.
• Pumpkin puree (⅓ cup, blotted). Use pure pumpkin, NOT pie filling, and blot it dry.
• Egg yolk (1 large). Yolk ONLY. The white makes cookies cakey.
• Vanilla extract (1 teaspoon). Rounds out the flavor.
• All-purpose flour (1 ½ cups). The structure. Spoon and level it.
• Pumpkin pie spice (1 ½ teaspoons). That warm fall flavor in one jar.
• Baking soda (½ teaspoon). For spread.
• Cream of tartar (½ teaspoon). The snickerdoodle secret. It brings the tang and chew.
• Salt (½ teaspoon). Balances the sweetness.

For the cinnamon-sugar coating:

• Granulated sugar (¼ cup). The sparkle on the outside.
• Ground cinnamon (2 teaspoons). The classic snickerdoodle finish.

How to Make Pumpkin Snickerdoodles (Step by Step)

Brown the butter

Melt the butter in a light-colored pan over medium heat until it smells nutty and turns golden, about 4 to 5 minutes.

Scrape it into a bowl and let it cool for 10 minutes.

Blot the pumpkin

Spread the pumpkin on paper towels and press more on top to pull out the moisture.

You want it noticeably drier before it goes in.

Mix the dough

Whisk the cooled butter with both sugars, then stir in the egg yolk, vanilla, and blotted pumpkin.

Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt, and stir until just combined.

Roll in cinnamon sugar and bake

Stir the coating sugar and cinnamon together in a small bowl.

Scoop 16 dough balls, roll each in the cinnamon sugar, and space them on lined pans.

Bake at 350°F for 10 to 12 minutes, until the tops are crackled but the centers still look soft.

Tips for the Softest Snickerdoodles

• Blot the pumpkin. The drier it is, the chewier the cookie.
• Yolk only. The white is what puffs pumpkin cookies into cake.
• Don't overbake. Pull them when the centers still look underdone. They set as they cool.
• Chill if sticky. If the dough is too soft to roll, chill it for 20 minutes.

Storage and Freezing

• Counter. Airtight up to 4 days. A slice of bread in the tub keeps them soft.
• Freeze baked cookies. Cool fully, then freeze up to 3 months.
• Freeze the dough. Roll in cinnamon sugar, freeze the balls, and bake from frozen with an extra minute.

Frequently Asked Questions

Recipe

Print Pin

No ratings yet

Pumpkin Snickerdoodles

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 cookies

Ingredients

For the Dough

• ½ cup unsalted butter browned
• ½ cup granulated sugar
• ⅓ cup light brown sugar packed
• ⅓ cup pumpkin puree blotted dry, not pie filling
• 1 large egg yolk yolk only
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

Brown the Butter

• Melt the butter in a light-colored pan over medium heat until it smells nutty and turns golden, about 4 to 5 minutes. Scrape it into a bowl and let it cool for 10 minutes.

Blot the Pumpkin

• Spread the pumpkin on paper towels and press more on top to pull out the moisture, until it is noticeably drier.

Mix the Dough

• Whisk the cooled butter with both sugars, then stir in the egg yolk, vanilla, and blotted pumpkin. Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt and stir until just combined.

Roll and Bake

• Stir the coating sugar and cinnamon together in a small bowl. Scoop 16 dough balls, roll each in the cinnamon sugar, and space them on lined pans.
• Bake at 350F for 10 to 12 minutes, until the tops are crackled but the centers still look soft. Cool on the pan for 5 minutes.

Notes

• Blot the pumpkin: The drier it is, the chewier the cookie.
• Yolk only: The white puffs pumpkin cookies into cake.
• Keep the cream of tartar: It gives snickerdoodles their signature tang.
• Don't overbake: Pull them while the centers still look soft.