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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with a warm orange tint are rolled in cinnamon-spice sugar and baked until the tops crinkle and edges caramelize. The blot-dry pumpkin puree helps the dough crisp while keeping the centers soft and pillowy.
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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: 185
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
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and clean crinkled edges.
Dry mix and pumpkin prep
  1. Blot the pumpkin puree between paper towels several times to remove as much moisture as possible.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
Make the dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy.
  2. Add the egg, vanilla extract, and blotted pumpkin puree, mixing until the wet ingredients are smooth.
  3. Fold in the flour mixture just until combined, stopping when you no longer see dry streaks; the dough will be slightly sticky.
  4. Refrigerate the dough for 30 minutes if it is very soft.
Roll and bake
  1. Mix the rolling sugar and spices (sugar, cinnamon, and pumpkin pie spice) in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls and roll generously in the cinnamon-spice sugar until well coated.
  3. Bake at 375F for 10-12 minutes until the edges are set and the tops are crinkled.
Cool
  1. Cool the cookies on the pan for 5 minutes so they firm up as they set.

Notes

Pro tip: blotting the pumpkin puree is what helps the cookies bake with crispier edges instead of spreading. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days for best texture. Freeze baked cookies up to 2 months; thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter stick and keep the dough chilled as needed to prevent spread.