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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies are soft, warmly spiced cookies rolled in cinnamon sugar and baked until the edges are set. Chilling the dough makes it firm enough to roll, while pumpkin puree keeps the centers tender.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar divided (3/4 cup for the dough and 1/4 cup for the coating)
  • 0.25 cup light brown sugar packed
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour spooned and leveled
  • 1.5 tsp cream of tartar
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp table salt
For the coating
  • 1 tsp ground cinnamon

Equipment

  • 2 baking sheet

Method
 

Make the dough
  1. Whisk the flour, cream of tartar, baking soda, pumpkin pie spice, and salt together in a medium bowl.
  2. Beat the softened butter, 3/4 cup granulated sugar, and packed light brown sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the pumpkin puree and vanilla.
  4. Mix in the flour mixture just until no dry streaks remain.
  5. Cover and refrigerate the dough for 1 hour, until firm enough to roll.
Coat and bake
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Stir the remaining 1/4 cup granulated sugar and cinnamon together in a small bowl.
  4. Roll the dough into 1 1/2-tablespoon balls.
  5. Coat each ball in the cinnamon sugar.
  6. Arrange the balls 2 inches apart on the baking sheets.
  7. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are set and the tops look dry.
  8. Let the cookies cool on the baking sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, refrigerate the dough until firm enough to roll. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.