Pumpkin snickerdoodles are the perfect fall cookie. Loaded with pumpkin spice, each cookie is chewy and absolutely delicious!
Oh man, the pumpkin spice craze is alive and well. It seems to start the second Labor Day is over and people go nuts! For good reason though—pumpkin spice does amazing things for baked goods. I kicked off the pumpkin spice season with pumpkin snickerdoodle cookies.
These cookies are loaded with pumpkin spice flavor—cinnamon, nutmeg, ginger, all spice and brown sugar. The flavors make each cookie irresistible.
How to make pumpkin snickerdoodles
To make pumpkin snickerdoodles, you need the following ingredients:
- All-purpose flour
- Cornstarch makes cookies soft and thick
- Cream of tartar gives snickerdoodles their signature tangy flavor
- Baking soda and baking powder
- Spices – cinnamon, ginger, nutmeg, all spice
- Granulated sugar
- Light brown sugar makes cookies chewy
- Unsalted butter
- Egg yolk helps bind the ingredients
- Pumpkin puree makes cookies fluffy and adds pumpkin flavor
- Vanilla extract
Here are the steps (find more detailed steps in recipe card at the bottom of the post).
- Whisk together dry ingredients: flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Set aside.
- Beat together butter, granulated sugar and brown sugar in the bowl of an electric stand mixer on medium speed just until combined, about 30 seconds.
- Mix in egg yolk, then add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.
- Slowly add in dry ingredients to mixing bowl with the mixer on low.
- Cover the bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350° F when ready to bake. Line baking sheet with parchment paper.
- Make the cinnamon sugar coating: whisk together 1/4 cup granulated sugar with 2 teaspoons cinnamon.
- Scoop a heaping tablespoon of dough, use hands to shape into a ball. Roll dough ball in cinnamon sugar to evenly coat. Set ball on baking sheet.
- Bake cookies 12 to 14 minutes until the edges are set and the tops are puffy.
Storing pumpkin snickerdoodles
Store pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 5 days. Cookies will keep up to a week in the refrigerator.
Can you freeze pumpkin snickerdoodles?
Yes, pumpkin snickerdoodles may be kept frozen for up to a month. Let cookies cool completely, then store them in a ziplock bag or airtight container with parchment paper between layers of cookies. Defrost in the refrigerator before serving.
While baked cookies can be frozen, I prefer to freeze the cookie dough and bake the cookies fresh when desired. To do this, wrap cookie dough in plastic wrap and store in the freezer for up to 3 months. Defrost in the refrigerator before scooping into balls and baking.
Do you love snickerdoodles? Try my classic homemade snickerdoodle recipe.
Do snickerdoodles need cream of tartar
Cream of tartar is what makes a snickerdoodle, well, a snickerdoodle. It gives the cookies their signature tangy flavor and chewy texture. It makes snickerdoodles stand apart from any other cookie. With that said, you can make snickerdoodles without cream of tartar. However, they will be missing their signature taste and will lack a chewy texture.
It is highly recommended that you use cream of tartar in snickerdoodle cookies.
More pumpkin dessert recipes
Are you on a pumpkin kick this fall? Here are a few of my recipes and some from my favorite bloggers!
- Fluffy Pumpkin Pancakes are the perfect fall breakfast
- No Bake Pumpkin Truffles make the best bite-sized treat
- Mini Pumpkin Donut Muffins go perfectly with your pumpkin spice latte
- Homemade Pumpkin Pie from Scratch is a must for Thanksgiving.
- Pumpkin Cupcakes – Plated Cravings blog
This batch of pumpkin snickerdoodle cookies went so quickly I’m thinking of baking the cookies again for Halloween and Thanksgiving!
When do you think is the best time to start baking pumpkin desserts? If you make these pumpkin snickerdoodles, tag @ifyougiveablondeakitchen so I can see them!
Pumpkin Snickerdoodle Cookies
- 3 cups (375 g) all-purpose flour
- 3 tsp cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1 large egg yolk
- 3/4 cup (185 g) canned pumpkin puree
- 1 1/2 teaspoon vanilla extract
Cinnamon sugar coating
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Set aside.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together butter, granulated sugar and brown sugar on medium speed just until combined, about 30 seconds. Mix in egg yolk, then add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined. Cover the bowl with plastic wrap and chill for 1 hour.*
- Ten minutes before removing dough from the refrigerator, preheat oven to 350° F. Line baking sheet with parchment paper.
- To make the cinnamon sugar coating, whisk together 1/4 cup granulated sugar with 2 teaspoons cinnamon. Scoop a generous tablespoon of dough and shape into a ball, roll dough ball in cinnamon sugar to evenly coat. Set ball of dough on prepared baking sheet. Repeat with remaining dough spacing cookies 2-inches apart.
- Bake in preheated oven 12 – 14 minutes or until cookies are set and edges are golden brown. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
- Storing pumpkin snickerdoodles: Store baked cookies at room temperature in an airtight container for up to 5 days or in the refrigerator for up to one week.
- Chilling pumpkin snickerdoodle cookie dough: Dough can be chilled up to 24 hours. Let it sit on the counter for 15 or so minutes until the dough is soft enough to scoop and you can roll it into balls.
- Freezing pumpkin snickerdoodle cookie dough: Wrap dough in plastic wrap and store in the freezer for up to 3 months. Defrost in the refrigerator before scooping into balls and baking.