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Pumpkin Snickerdoodles

Pumpkin snickerdoodles with a crinkled cinnamon-sugar coating, baked until the edges turn golden and the centers stay soft. The pumpkin puree is blotted very dry to help the classic snickerdoodle texture form while the cookies set at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 165
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
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
cookie dough
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 tsp vanilla extract
rolling coating
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry the pumpkin
  1. Preheat the oven to 375°F and line baking sheets with parchment or silicone mats.
  2. Blot the pumpkin puree thoroughly on paper towels to remove excess moisture.
Make the dough
  1. Whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
  2. Beat the softened unsalted butter and granulated sugar until very fluffy.
  3. Add the egg, blotted pumpkin puree, and vanilla extract, then mix just until smooth.
  4. Fold in the flour mixture until no dry streaks remain.
Roll and bake
  1. Mix the rolling spices in a shallow bowl using the sugar, cinnamon, and pumpkin pie spice.
  2. Scoop 1-1/2 tablespoon balls, then roll generously in the cinnamon-spice sugar until well coated.
  3. Bake for 10 to 12 minutes at 375°F, until the cookies look crinkled with edges set but centers still soft.

Notes

For the best crinkle, blot the pumpkin puree very dry—excess moisture prevents the sugar coating from cracking. Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. To make them dairy-free, use a 1:1 plant-butter alternative measured by weight and softened before creaming.