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Pumpkin Snickerdoodles

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Pumpkin Snickerdoodles are soft, chewy cookies with a cozy blend of cinnamon, nutmeg, and pumpkin purée. Coated in a classic cinnamon-sugar crust, these fall-inspired treats are a flavorful twist on the traditional snickerdoodle.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin purée
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • For rolling: 1/4 cup sugar + 1 tablespoon cinnamon

Instructions

  1. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
  2. In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in pumpkin purée, egg yolk, and vanilla extract until well combined.
  4. Gradually stir dry ingredients into the wet mixture until a soft dough forms. Cover and chill for at least 30 minutes.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Combine cinnamon and sugar for coating in a small bowl.
  7. Scoop chilled dough into tablespoon-sized balls, roll in cinnamon-sugar mixture, and place on prepared baking sheet.
  8. Lightly flatten each ball with your palm.
  9. Bake for 10–12 minutes until edges are set and centers are slightly underbaked.
  10. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Add cardamom or clove for extra spice.
  • Mix in white chocolate chips or chopped pecans for added texture.
  • Use vegan butter for a dairy-free version.
  • Chilling the dough prevents spreading and improves texture.
  • Freeze baked cookies or unbaked dough for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-snickerdoodles/