Pumpkin Snickerdoodles
Think snickerdoodles are just too old-fashioned? Think again! Pumpkin Snickerdoodles are a fresh new way to enjoy the classic flavors of snickerdoodles.
The warm cinnamon sugar coating meets soft pumpkin cookie centers for a seasonal twist that’s just right for cozy days.
Pumpkin Snickerdoodles are sweet, lightly spiced and have that snickerdoodle tang that comes from the cream of tartar. The pumpkin puree keeps them extra soft while the cinnamon sugar brings that signature snickerdoodle flavor.
They’re perfect if you’re looking for a fresh recipe to use up leftover canned pumpkin puree. They’re festive enough for fall gatherings, and they’re a simple upgrade from your usual cookie lineup.
Ingredients For Pumpkin Snickerdoodle
Here’s what you’ll need to pull these pumpkin snickerdoodles together. Add the ingredients to your shopping list for easy baking when the time comes.
- unsalted butter
- sugar
- brown sugar
- pumpkin puree
- egg yolks
- vanilla
- pumpkin pie spice
- baking soda
- cream of tartar
- salt
- flour
- sugar for rolling
- cinnamon for rolling
Changes You Can Make
To change things up, you could press the dough into a pan and bake it into cookie bars for an easy slice-and-serve option. Or roll them into balls, use a patterned glass to press them down very lightly.
Got Leftovers?
Leftovers can be stored in an airtight container for up to three days. Or wrap them in plastic and slip them into a freezer bag, press the air out, they can be frozen for up to three months. Thaw before eating.
Party Prep
You can prep for a party by making the dough and freezing it for later. Roll the dough into balls, and lay them on a baking sheet and freeze them. Once frozen, slide the frozen dough into a freezer bag, press out the extra air and zip it shut. Lay flat to freezer.
Set the dough balls out on a baking sheet to thaw as the oven preheats. Then bake as called for in the recipe.
Pumpkin Snickerdoodles
Ingredients
- 1 cup unsalted butter softened
- ½ cup sugar
- ¾ cup brown sugar lightly packed
- ½ cup pumpkin puree
- 2 egg yolks
- 2 tsp vanilla
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 ½ tsp cream of tartar
- 1 tsp salt
- 2 cups flour
- ⅓ cup sugar for rolling
- 1 tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment or non-stick spray
- In the bowl of a stand mixer, cream together softened butter, sugar, and brown sugar until smooth
- Add pumpkin puree, egg yolks, vanilla, pumpkin pie spice, baking soda, cream of tartar, and salt, and mix well
- Mix in the flour, scraping the sides as needed. Dough will be sticky
- In a small bowl, combine sugar and cinnamon for rolling
- Scoop dough into golf ball-sized portions and roll in the cinnamon-sugar mixture
- Place on prepared cookie sheets, leaving space for spreading
- Bake for 10–12 minutes, until edges are set and slightly browned but centers are still puffy
- Cool on the baking sheet for 5 minutes before transferring to a wire rack
