Pumpkin Snickerdoodles
Pumpkin snickerdoodles made with pumpkin purée and pumpkin pie spice bake up soft, chewy, and crinkly with a spiced sugar coating.
Servings: 35 servings
Calories: 130kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Electric mixer
- Mixing bowl
- Sturdy mixing spoon
- 2-tablespoon cookie scoop
- 2 Baking sheet(s)
- Parchment paper
- Wire cooling rack(s)
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- ½ cup dark brown sugar sometimes labelled old-fashioned brown sugar
- ½ cup pumpkin purée not pumpkin pie filling
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon table salt
For rolling the dough balls.
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 400ºF (205ºC) and line two baking sheets with parchment paper.
- Place the butter, granulated sugar, and brown sugar in a mixing bowl. Mix on low speed until combined, then increase to medium-high and beat until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.1 cup salted butter, 1 cup granulated sugar, ½ cup dark brown sugar
- Add the pumpkin purée, egg, and vanilla, then mix on high speed until well combined, about 1 to 2 minutes. Scrape down the bowl.½ cup pumpkin purée, 1 large egg, 1 ½ teaspoons vanilla extract
- Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Switch to a sturdy mixing spoon and gently stir by hand just until no dry streaks of flour remain.2 ½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon table salt
- Stir together the granulated sugar and pumpkin pie spice for rolling in a small bowl.¼ cup granulated sugar, 2 teaspoons pumpkin pie spice
- Use a 2-tablespoon cookie scoop to portion the dough into about 35 balls, then roll each portion between your hands until smooth.
- Roll 24 dough balls in the pumpkin spice sugar and arrange 12 on each prepared baking sheet. Bake for 9 to 11 minutes, or until the bottoms are lightly golden. The cookies will be puffy when they come out of the oven and will settle and wrinkle as they cool.
- Set the baking sheets on wire racks and cool the cookies for 10 minutes before transferring them directly to the racks. Coat the remaining dough balls in pumpkin spice sugar, then bake and cool in the same way.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
- You can test softened butter by pressing it gently with your fingertip. It should leave an indentation without your finger sinking deeply into the butter.
- I like to stir the dry ingredients in by hand so I'm less likely to overmix the dough, which can make the cookies tough.
- If you don’t have a cookie scoop, you can weigh the dough into approximately 30 g portions. You should get between 34 and 36 dough portions.
- The dough may feel sticky when portioning, but it should roll into balls easily between your hands.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookies in an airtight container or freezer bag for up to 2 months.
- Thaw frozen cookies at room temperature before serving.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 755IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg