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A plate of soft pumpkin snickerdoodles with crackly cinnamon sugar tops, one broken open to show the orange, chewy center

Pumpkin Snickerdoodles

Soft and chewy snickerdoodle cookies made with real pumpkin and rolled in a cinnamon and pumpkin spice sugar coating.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling 1 hour
Total Time 1 hour 31 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 127
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 3/4 cup unsalted butter softened (170 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup brown sugar packed (100 g)
  • 1/2 cup pumpkin puree blotted, not pie filling (120 g)
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour spooned and leveled (345 g)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
Spiced sugar coating
  • 1/3 cup granulated sugar (67 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

Method
 

Dough
  1. Spread the pumpkin puree on paper towels and press out excess moisture.
  2. Beat the butter, granulated sugar and brown sugar for 2 to 3 minutes, until light and fluffy.
  3. Beat in the blotted pumpkin, egg yolk and vanilla.
  4. Whisk the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice in another bowl.
  5. Mix the dry ingredients into the butter mixture on low just until combined.
  6. Cover and refrigerate the dough for at least 1 hour.
Bake
  1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Stir together the coating ingredients.
  2. Scoop 1 1/2-tablespoon balls of dough, roll smooth and coat generously in the spiced sugar. Space 2 inches apart.
  3. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops crackled.
  4. Cool on the sheet for 5 minutes, then transfer to a rack.

Notes

Make ahead: Refrigerate the dough up to 2 days or freeze uncoated dough balls up to 3 months.
Storage: Keep baked cookies airtight at room temperature for up to 4 days.
Nutrition is an estimate per cookie.