These pumpkin snickerdoodles are soft and chewy with crispy edges. Coated with pumpkin spice cinnamon sugar, these pumpkin cookies burst with flavors of fall!
A long time ago we shared a recipe for pumpkin snickerdoodles that many of you made and reviewed. Some of you loved them, some of you hated them. So we took your notes, tested and retested, and came up with what I think is a huge improvement from the original. In fact, these pumpkin cookies are SO good that we've already made them countless times this season.
What Makes the Best Pumpkin Snickerdoodles
We really do think these are the best pumpkin snickerdoodle cookies. Here's why:
- They are the easiest cookies, so any home cook can make this recipe with little to no experience.
- The warm spices of fall really shine through without overpowering the pumpkin flavor.
- They are not too puffy like the original recipe. Snickerdoodles shouldn't be that thick and puffy.
- It is the best tasting cookie dough. Sneaking bites of raw cookie dough is not recommended, although suggested.
Original Pumpkin Snickerdoodle Recipe
The original recipe we posted had too much flour and not enough pumpkin pie spice. Although I loved the cakey cookies at first, I grew to be disappointed with the lack of pumpkin flavor. I also learned over the years that snickerdoodle cookies shouldn't be so thick. They were more like scones. (I already have a delicious pumpkin scones recipe!)
If you were one that loved the original cookies, I saved it and reposted it on a separate page so you can still make them. Click here for the original recipe.
Ingredients
(full printable recipe at end of post)
These cookies include your typical baking essentials. You may have to pick up a can of pumpkin puree and maybe a couple of spices if you don't have them already.
Here's what you need:
- Unsalted butter -- We melt the butter and slightly cool to create a softer cookie.
- Sugars -- We use a combination of white sugar (for crispy edges) and brown sugar (to keep the middles soft).
- Pumpkin -- Be sure to buy the can of pure pumpkin puree and NOT the can of pumpkin pie filling.
- Egg -- The egg keeps the cookie stable, but to reduce the moisture and thickness of the cookies we're eliminating the egg white and just using the yolk.
- Pure vanilla extract -- Opt for the real stuff, not imitation.
- Baking soda -- Creates chewy and perfect snickerdoodle texture.
- Spices -- We're using pumpkin pie flavors like cinnamon, salt, nutmeg, ginger and allspice.
- Cream of tartar -- Contributes to the tang and chewiness of the cookies that is unique to snickerdoodles. Find this in the spice aisle.
How to Make Pumpkin Snickerdoodle Cookies
We have tested this recipe so many times, and came up with the easiest most delicious method. Scroll to the recipe card at the bottom of this post. The general steps are as follows:
First, using a hand mixer or stand mixer fitted with the paddle attachment, beat the sugars and butter in a large mixing bowl. Add the egg, vanilla and pumpkin.
Next, whisk together the flour, baking soda and spices in a separate medium bowl. Add flour mixture to the wet ingredients.
Then, cover the bowl of dough and refrigerate at least 1 hour.
Meanwhile, preheat oven to 350°F and line baking sheet with parchment paper or silicone liner. In a small bowl, combine sugar with cinnamon, ginger and allspice; set aside.
When ready to bake the cookies, use a medium cookie scoop to spoon 1 ½ tablespoon dough balls into bowl of cinnamon sugar. Coat each dough ball and place onto baking sheet. Bake for 10 to 12 minutes.
Cinnamon Sugar Mixture
Like regular snickerdoodles, these cookies are rolled into a cinnamon sugar mixture before baking. But for this pumpkin version, the sugar coating is stepped up a notch with added pumpkin pie spices.
Should I flatten snickerdoodles before baking?
As I was testing many batches of these cookies, I tried different variations to turn out a flatter cookie. I lessened the amount of flour, omitted the baking powder and used only baking soda, and then used melted butter. These methods worked, but one thing I tried and didn't like was flattening the cookie before baking. I found that if I flattened the cookie dough balls before baking, even ever so slightly, the cookies didn't turn out as soft and chewy.
Best Tips
- Do not overbake these cookies. They may look underdone, even at 10 to 12 minutes, but they will continue to cook after removing from oven.
- When removing from oven, bang the hot pan on the stovetop. This will create rippled edges and slightly flatten the cookies.
- You can chill the cookie dough up to 48 hours. If chilling longer than 8 hours, remove dough from fridge about 30 minutes before so it softens enough to scoop.
- Roll dough ball gently in hands before coating in cinnamon sugar. Shake bowl to coat, then place on baking sheet.
Storage
These cookies keep well at room temperature in an airtight container. Best consumed within 3 to 4 days.
More Pumpkin Cookie Recipes
Love pumpkin cookies? Try these other favorite recipes:
- Pumpkin Cut-Out Sugar Cookies
- Snickerdoodle Pumpkin Ice Cream Sandwich Cookies
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Rice Krispies
Eat It, Rate It, Share It!
Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
Pumpkin Snickerdoodles
Ingredients
For the cookie dough:
- 1 cup unsalted butter , melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- ½ cup pumpkin puree
- 3 cups flour (make sure to fluff your flour before measuring)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
For the coating:
- ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- With a hand mixer or stand mixer fitted with paddle attachment, beat together the butter with 1 cup granulated sugar and ½ cup brown sugar on medium-high speed until thoroughly combined, about 1 to 2 minutes. Mix in the egg yolk and vanilla, then the pumpkin.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt and spices. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix. Cover and chill the dough for at least 1 hour, up to 48 hours.
- When ready to bake the cookies, preheat the oven to 350°F. Line baking sheet with parchment paper or silicone liner.
- Combine the coating ingredients in a small bowl. Remove dough from the fridge. Scoop 1 ½ tablespoon sized dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart.
- Bake the cookies for 10 to 12 minutes. (Keep remaining dough chilled in fridge between batches.) Do not overbake. Remove pan from oven and bang on stovetop. (This will crates cracked edges.) Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Nutrition information is an estimate only.
- Do not overbake these cookies. They may look underdone, even at 10 to 12 minutes, but they will continue to cook after removing from oven.
- When removing from oven, bang the hot pan on the stovetop. This will create rippled edges and slightly flatten the cookies.
- You can chill the cookie dough up to 48 hours. If chilling longer than 8 hours, remove dough from fridge about 30 minutes before so it softens enough to scoop.
- Roll dough ball gently in hands before coating in cinnamon sugar. Shake bowl to coat, then place on baking sheet.
Nutrition
