Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles – Two of the worlds best types of cookies in one. These buttery, pumpkin flavored cookies are perfectly spiced, melt in your mouth soft, and they’re always a fall favorite!
If you love traditional pumpkin cookies and cinnamon spiced snickerdoodles then these pumpkin snickerdoodles are must try cookie for you! It’s a seasonal spin on a classic.
They have just enough pumpkin to have a noticeable flavor while keeping the texture soft but not overly cakey. The butter lends rich moisture, and the spice blend makes them exceptionally delicious.
Then the cream of tartar, which is a classic addition of to most snickerdoodles, adds a nice faint tang to the cookie to highlight them.
These cookies are simple to make and they’ll seem to disappear right before your eyes. So much to love in every bite!
Pumpkin Snickerdoodle Recipe Ingredients
All purpose flour: This is the foundation of the cookie. I like to use unbleached all purpose flour.
Cornstarch: The small addition of this ingredient helps improve the texture of the cookie.
Cream of tartar: Added for flavor and also improves texture.
Salt: A critical ingredient to keep the cookies from tasting flate.
Spices: Cinnamon, ginger, nutmeg and cloves (or allspice)
Sugar: Granulated sugar and brown sugar are used to sweeten.
Butter: Use room temperature butter for proper blending.
Egg yolk: Only the egg yolk is needed in these cookies as the pumpkin acts as a slight binder as well.
Vanilla extract: Added for additional flavor.
How to Make Pumpkin Snickerdoodle Cookies
In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
Mix in egg yolk, then mix in pumpkin and vanilla extract. scrape down bowl.
With mixer set on low speed, slowly add in dry ingredients then mix until combined.
Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour, preheat oven to 350 degrees during last 15 minutes of chilling dough.
In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Frequently Asked Questions
How to Store Them
- Once cookies have cooled completely store them in an airtight container.
- These cookies can also be stored at room temperature for about 2 to 3 days.
- They will also keep even better in the fridge, for about 6 days.
Can I Subsistute Pumpkin Pie Spice?
Often people ask if pumpkin pie spice can be used in place of the blend of cinnamon, nutmeg, ginger and cloves (or allspice) and the answer is yes it can.
Here simply replace the spices in the cookie dough base with 1 Tbsp pumpkin pie spice, you will however still only want to use cinnamon in the cinnamon sugar coating.
Can I Freeze Pumpkin Cookie Dough?
The pumpkin cookie dough can be frozen for up to 3 months. Thaw overnight in the fridge before rolling and baking.
More Pumpkin Recipes to Try
- Copycat Starbucks Pumpkin Scones
- Iced Pumpkin Cookies
- Mini Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Muffins
Follow Cooking Classy
Pumpkin Snickerdoodles
Ingredients
- 3 cups (384g) all-purpose flour (spoon and level to measure)
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground cloves or allspice
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter, at room temperature (reduce salt to 1/4 tsp if using salted butter)
- 1 large egg yolk
- 3/4 cup canned pumpkin (not pie filling)
- 1 1/2 tsp vanilla extract
For rolling
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
- Mix in egg yolk, then mix in pumpkin and vanilla extract (tip: If you want a more orange cookie then add some natural orange food coloring or yellow and a small drop of red). Scrape down mixing bowl.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined.
- Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
- Preheat oven to 350 degrees during last 15 minutes of refrigeration.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
- Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
- Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Notes
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp (heaping) salt
1 1/2 tsp ground cinnamon*
1/2 tsp ground ginger
1/2 tsp ground nutmeg*
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter , softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract
For rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon