Pumpkin Snickerdoodle Cookies
Lush with warm spice and cozy vibes, these pumpkin snickerdoodle cookies blend creamy pumpkin, rich brown sugar, and buttery dough in one soft, cinnamon-coated bite. Made with real pumpkin, extra yolks, brown sugar, and classic snickerdoodle tang, they’re fall comfort in cookie form, no mixer required.
24
cookies
Ingredients
Cookie Dough
- 1/2 cup (120 g) pumpkin puree blotted (not pumpkin pie filling)
- 2 1/2 cups (310 g) all-purpose flour
- 1 1/2 tsp (1.5 tsp) pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (170 g) unsalted butter melted and cooled
- 3/4 cup (150 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 egg yolks large
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp (1.5 tsp) ground cinnamon
Equipment
- Mixing bowls
- Whisk
- Spoon or spatula
- Baking Sheets
- Parchment paper
- Wire rack
Instructions
- Dry out the pumpkin puree: Lay down paper towels on a plate and spread the pumpkin over them. Press with another layer on top and let it drain for at least 5 minutes. Scrape up the pumpkin paste when ready.
- Mix your dry stuff: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt.
- Melt and mix butter and sugars: In a large bowl, stir together the melted and cooled butter with brown sugar and granulated sugar until smooth and glossy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract until well blended.
- Stir in the pumpkin: Add the blotted pumpkin puree and mix until fully incorporated.
- Combine with dry ingredients: Stir the flour mixture into the wet ingredients just until no streaks remain. The dough will be soft.
- Chill the dough: Cover and refrigerate for 30–60 minutes until firm enough to scoop.
- Make cinnamon-sugar coating: In a small bowl, stir together 1/4 cup sugar with 1 1/2 teaspoons cinnamon.
- Roll the balls: Scoop about 1½ tablespoons of dough per cookie and roll into balls. Roll each ball in the cinnamon-sugar coating until fully covered.
- Bake: Arrange balls 2 inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are just golden and centers look barely set.
- Cool and devour: Let cookies sit on the sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm!
Notes
For best texture, always blot your pumpkin puree—too much moisture will make cakey cookies! To keep cookies soft for days, store in an airtight container with a slice of bread. Cookie dough balls (uncoated) can be frozen for future fresh baking.
Variations: Add white chocolate chips, swap for brown butter, or use gluten-free flour if desired. Make your own pumpkin spice with cinnamon, nutmeg, ginger, and cloves.
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 1.5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 70mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 800IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.6mg