Meet the best ever Pumpkin Snickerdoodles. Chewy and soft snickerdoodles with pumpkin flavor from both pumpkin puree and pumpkin pie spice. These soft pumpkin cookies are perfect for your fall baking adventures.
Secrets to Making these the BEST Pumpkin Snickerdoodles:
Pumpkin Puree: Obviously a MUST. Not only does it add the pumpkin flavor but it helps add moisture and makes the cookies extra soft.
Cream of Tartar: This is a required addition to any snickerdoodle recipe.
Pumpkin Pie Spice: Pumpkin pie spice is basically fall in a jar. It’s a combination of what I call “warm and yummy” spices. Cinnamon, ginger, cloves, and nutmeg. If you don’t have any in your pantry, you can easily mix it up yourself. Here’s a recipe.
Chill Time: I KNOW that chilling cookie dough just gets in the way of eating cookies, but trust me. Chilling the dough balls for at least 30 minutes helps the cookies from spreading too much. It makes for thick, soft, and chewy cookies.
Cinnamon Sugar Dip: Rolling the dough balls in cinnamon-sugar is a must for any snickerdoodle. Especially in these pumpkin snickerdoodles. The cinnamon is the perfect pairing for the pumpkin flavor.
First, let’s make the dough. We’ll start by mixing the dry ingredients (flour, spices, salt, soda, and cream of tartar) in a separate bowl. I like to use a whisk or fork to remove any lumps. Then, using your stand mixer or hand mixer, cream the softened butter and sugar. Next add the remaining wet ingredients – pumpkin puree, egg, and vanilla. Once combined, slowly mix in the dry ingredients. Voila, dough is done.
In a small bowl, mix together the sugar and cinnamon for the coating. Roll the dough into balls (it gets a little messy and that’s okay). Toss the balls in the cinnamon sugar to thoroughly coat and place on a sheet pan or even a plate to chill. I like to do AT LEAST 30 minutes of chill time. But, you can chill for up to 2 days. Making these the perfect cookies to prep in advance.
After chilling, let’s bake! In a 350° F oven, I baked them for about 15minutes exactly. But, oven varies and the time will vary depending if you rolled your balls larger or smaller. It’s best to start checking them around 13 or 14 minutes, but know they could take up to 16 or so. The cookies are done when they are just set in the center and the tops are slightly cracked. They should look thick and puffed up. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack.
Best Ever Pumpkin Snickerdoodles. Chewy and soft snickerdoodles with pumpkin flavor from both pumpkin puree and pumpkin pie spice. These soft pumpkin cookies are perfect for your fall baking adventures. Recipe at KathleensCravings.com
Scale
Ingredients
Snickerdoodle Dough
1 3/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoons kosher salt
1/2 cup unsalted butter (softened to room temperature)
1 cup white granulated sugar
1 large egg (room temperature)
1/3 cup pumpkin puree (from a can. NOT pumpkin pie filling)
1 teaspoon vanilla extract
Cinnamon Sugar
1/4 cup white granulated sugar
1/2 teaspoon ground cinnamon
Instructions
In a medium bowl, whisk the flour, pumpkin pie spice, cream of tartar, baking soda, and salt together.
In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla. Mix again until combined.
Slowly add the dry ingredients to the dough and mix slowly until just combined. Chill dough in the refrigerator until ready to bake. At least 30 minutes, but up to 2 days.
Preheat oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, mix together the 1/4 cup of sugar and cinnamon.
Roll the dough into about 1 tablespoon sized balls. Then roll dough balls in the cinnamon sugar mixture. Place on baking sheet about 2-3 inches apart.
Place cookie dough balls and sheet in fridge until ready to bake.
Bake the cookies for 14-16 minutes (mine took 15 minutes exactly, but the size of your cookie ball will impact bake time). The cookies are done when they are just set in the center and the tops are slightly cracked. They should look thick and puffed up. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack.
Notes
Leftover cookies can be store in an airtight container at room temperature. Cookies are best enjoyed within 3 days.
Pumpkin Pie Spice: If you don’t have any on hand or can’t find it in your store, you can make it yourself! Here’s a recipe.
