Pumpkin Snickerdoodles

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Pumpkin Snickerdoodles are packed with fall-inspired spices and canned pumpkin. These buttery, sweet cookies are soft on the inside with perfectly crisp edges and a pumpkin-spiced sugar coating.

Course Dessert, Snack

Cuisine American

Keyword Pumpkin Snickerdoodles

Prep Time 15 minutes

Cook Time 9 minutes

Chill the dough 1 hour

Total Time 1 hour 24 minutes

Servings -21 cookies

Calories 294kcal

Cost $4.51

Ingredients

16 tablespoons (1 cup; 227g) unsalted butter melted
2/3 cup (140g) white sugar
2/3 cup (93g) dark brown sugar packed (light brown sugar also works)
6 tablespoons (80g) solid-pack pumpkin (I recommend Libby's)
1/2 tablespoon pure vanilla extract
2 and 3/4 cup (331g) all-purpose white flour (See Note 1)
1 and 1/2 teaspoons cream of tartar
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon EACH: nutmeg, ground cloves
1/2 teaspoon allspice
1-2 teaspoons pumpkin pie spice (increase/decrease to personal preference)

Cinnamon Sugar Coating

1/4 cup (55g) white sugar
1 teaspoon pumpkin pie spice

Instructions

WET INGREDIENTS: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will spread and end up greasy. Once the butter is cooled, add in the white and brown sugar. Briskly whisk until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk until combined.
DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild-flavored pumpkin cookie; add more to personal preference) Whisk to combine.
COMBINE: Add all of the dry ingredients to the wet ingredients and mix until JUST combined. Do not overmix the dough.
FORM COOKIE BALLS: Roll tall cylindrical balls of dough (see the 3rd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces or about 2 tablespoons in size. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously coat in the cinnamon-sugar mixture.
CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 350 degrees F.
BAKE: Place dough balls on a parchment or Silpat-lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 9-13 minutes. Watch carefully, being sure not to overbake. We like slightly underbaked Snickerdoodles best!
COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
STORAGE: Cookies are best enjoyed within 1-2 days. The pumpkin flavor does intensify on day 2. Store leftover cookies in an airtight container at room temperature. Unbaked cookie dough balls can be frozen for up to 3 months (bake straight from freezer adding 1-3 minutes to bake time).

Video

Notes

Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.

Nutrition