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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with crisp, crinkled cinnamon-sugar coating and warm orange edges. You’ll blot the pumpkin puree to remove moisture for pillowy centers and set edges.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted dry on paper towels)
  • 1 tsp vanilla extract
Rolling coating
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets with parchment for easy release and even browning.
  2. Blot pumpkin puree between paper towels several times to remove as much moisture as possible; this is key for crisp edges.
Make the dough
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
  2. Beat unsalted butter, softened and granulated sugar until very light and fluffy.
  3. Add egg, vanilla extract, and blotted pumpkin puree, then beat just until smooth.
  4. Fold in the flour mixture until just combined; the dough will be slightly sticky.
Chill, roll, and bake
  1. Refrigerate the dough for 30 minutes if very soft, so the cookies hold shape during baking.
  2. Mix the rolling sugar, cinnamon, and pumpkin pie spice in a shallow bowl.
  3. Scoop dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar until coated.
  4. Bake at 375F for 10-12 minutes, until edges are set and tops are crinkled with a warm golden look.
  5. Cool on the pan for 5 minutes, so the cookies firm up as they settle.

Notes

Pro tip: blotting the pumpkin puree thoroughly is what helps these cookies crisp at the edges instead of turning soft. Store in an airtight container for up to 4 days at room temperature; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 dairy-free butter alternative and proceed the same way.