Pumpkin Snickerdoodles are soft, tender, and a little bit chewy. They’re flavored with pumpkin puree and pumpkin spice, giving you a classic snickerdoodle feel with a touch of pumpkin spice.
For the Cookies
- 1 cup (226g) unsalted butter, at room temperature
- 2 cups (380g) granulated sugar
- ¼ cup (61g) pumpkin puree (not pumpkin pie filling)
- 2 large egg
- 2 teaspoon (10ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
For the coating
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon pumpkin pie spice
- Preheat oven to 350° F. Line a large baking sheet with a silicone liner or parchment paper.
- In a stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together. Add the pumpkin puree, eggs and vanilla extract. Mix into the batter until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- For the coating, in a small bowl, combined the sugar and pumpkin pie spice and stir to combine. Use a large cookie scoop and scoop cookie dough into the sugar and roll to coat the cookie.
- Place the cookies about 2 inches apart on a prepared baking sheet. Bake at 350° F for 12-15 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Baking time: At 12 minutes, these cookies will be slightly underbaked in the middle, may sink a little bit and will be perfectly soft and moist. At 15 minutes, these cookies will be drier, and thicker, less moist in the middle. Each oven time will vary for baking but bake according to your preferences.
- The dough is sticky: The dough will be a little sticky but should still be perfectly scoopable with a cookie scoop. I recommend scooping the dough directly into the sugar coating and rolling. Once it’s rolled in the sugar, it’s much easier to handle.
- Pumpkin puree is 100% pure pumpkin with no additives. Whereas pumpkin pie filling has additives such as water, sugar, spices, and other ingredients. Be sure to use 100% pure pumpkin for this recipe.
- At room temperature: Once cooled, store in an airtight container at room temperature for up to 5 days.
- Freezing: Baked cookies can be frozen once cooled. Place a piece of parchment paper between the layers and freeze in an air-tight container
- Freezing dough: Scoop the dough (but don’t roll in the sugar mixture). Flash freeze for 30 minutes, then transfer to an airtight container with a piece of parchment paper between layers. Thaw in a single layer to room temperature. Roll in the sugar mixture and bake as instructed.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: pumpkin cookies, snickerdoodle cookies