Name: Pumpkin Snickerdoodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 1/2 cups All purpose flour (187 grams ); 1 1/2 tsp Pumpkin pie spice; 3/4 tsp Cinnamon; 1/2 tsp Baking soda; 1 tsp Cream of tartar; 1/2 tsp salt; 1 stick Unsalted butter, room temp (8 tbsp/113 grams); 1/2 cup Sugar; 1/4 cup Brown sugar; 1 Egg yolk; 1/4 cup Pumpkin puree; 1 1/2 tsp Vanilla extract; 1/3 cup sugar; 1/2 tbsp cinnamon; 1/4 tsp Pumpkin pie spice

Pumpkin Snickerdoodles

August 31, 2022
12 Comments
Dessert

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Truly no better way to kick off the fall season! Wonderful soft and chewy texture with a crisp exterior, these pumpkin snickerdoodles are one of my favorite seasonal cookies to bake ♡

Today we’re making Pumpkin Snickerdoodles. You can never go wrong with a classic snickerdoodle recipe, but today we’re adding a fun twist to get us ready for the fall season!

Here’s s a video to guide you along the process.

@mxriyum
Pumpkin Snickerdoodles 🎞🎃
♬ Baby – Adrian Berenguer

Few tips:

Cream of tartar: I don’t recommend skipping or substituting this ingredient. Cream of tartar is what adds that unique tangy flavor to snickerdoodles.
Beat your butter and sugar together for no less than 5 minutes! 5-10 minuets is preferred. The longer you beat your butter and sugar together, the more appealing the texture of your cookies will turn out.
Take them out of the oven as soon as those 12 minutes are up. Even if they might seem under-baked, that’s what we want! As they cool, the exterior of the cookies will firm up, while the interior will remain soft and chewy.

Process:

Pumpkin Snickerdoodles

Wonderful soft and chewy texture with a crisp exterior, these pumpkin snickerdoodles never disappoint!

5 from 9 votes

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Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Dessert

Servings 10 cookies

Ingredients

Dry ingredients:

1 1/2 cups All purpose flour 187 grams
1 1/2 tsp Pumpkin pie spice
3/4 tsp Cinnamon
1/2 tsp Baking soda
1 tsp Cream of tartar
1/2 tsp salt

Wet ingredients:

1 stick Unsalted butter, room temp 8 tbsp/113 grams
1/2 cup Sugar
1/4 cup Brown sugar
1 Egg yolk
1/4 cup Pumpkin puree
1 1/2 tsp Vanilla extract

Topping

1/3 cup sugar
1/2 tbsp cinnamon
1/4 tsp Pumpkin pie spice

Instructions

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper, set aside.

Make your topping:

Combine the sugar, cinnamon, and pumpkin pie spice together in a small bowl. Set to the side

Prepare cookie dough:

Mix together dry ingredients in a bowl. 1 1/2 cups AP flour, 1 1/2 tsp pumpkin pie spice, 3/4 tsp cinnamon, 1/2 tsp baking soda, 1 tsp cream of tartar, and the 1/2 tsp of salt. Set to the side.
In a separate bowl, using a hand or stand mixer, beat your butter and sugar together for no less than 5 minutes. Add the egg yolk, pumpkin puree, and vanilla extract. Beat on medium-high speed until combined.
Scrape down the sides of your bowl as needed.
Add the dry ingredients to the wet ingredients. Fold together until well combined. Your dough will be quite thick.
Roll cookie dough into 10 balls. Each weighing around 60 grams. Roll each cookie dough ball in cinnamon-sugar topping.
Place a few inches apart on your baking sheet.
Bake cookies for 12 minutes. The cookies will be very soft and tender fresh out of the oven. Allow to cool for 10 minutes on the baking sheet before transferring them to a wired rack.