Pumpkin Snickerdoodles

Close-up of several golden-brown snickerdoodle cookies with a crackled surface, coated in cinnamon sugar, arranged on a parchment-lined surface.

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Soft, chewy pumpkin snickerdoodles rolled in cinnamon sugar. A quick pumpkin puree blotting trick keeps these thick instead of flat, no chilling the whole dough required.

Prep Time10

Cook Time10

Chill Time15

Course: Dessert

Cuisine: American

Keyword: pumpkin snickerdoodles

Servings: cookies

Author: Beth

Ingredients

½ cup (113g) pumpkin puree blotted (see step 1)
2 ¾ cups plus 2 Tbsp (345g) all-purpose flour
1 tsp cornstarch
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 ¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
1 cup (226g) unsalted butter softened
¾ cup (149g) granulated sugar
¾ cup (160g) brown sugar packed
1 tsp vanilla extract

For Rolling the Cookies

3 Tbsp granulated sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spice

Instructions

Blot the pumpkin puree. Spread ½ cup pumpkin puree on a plate lined with paper towels, then cover with a few more paper towels. Let it sit while you prep the rest of the ingredients, this step pulls out excess moisture so the cookies don't spread.
Preheat your oven to 400°F and line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
2 ¾ cups plus 2 Tbsp (345g) all-purpose flour, 1 tsp cornstarch, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, 1 ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ⅛ tsp ground cloves
In a large bowl, cream the butter, granulated sugar, and brown sugar with a mixer until light and fluffy, 1 to 2 minutes.
1 cup (226g) unsalted butter, ¾ cup (149g) granulated sugar, ¾ cup (160g) brown sugar
Beat in the blotted pumpkin puree and vanilla extract until well combined.
½ cup (113g) pumpkin puree, 1 tsp vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Mix the coating. In a small bowl, stir together the granulated sugar, cinnamon, and pumpkin pie spice.
3 Tbsp granulated sugar, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice
Using a 2 Tbsp cookie scoop, roll the dough into balls between your hands, then roll each ball in the cinnamon sugar mixture.
Chill the dough balls. Place on the prepared baking sheets and refrigerate for 15 minutes. This step is optional, but chilling the shaped dough gave me a noticeably chewier cookie in testing.
Bake for 9 to 13 minutes, until the edges are set and the centers are puffy.
Let the cookies cool completely on the baking sheet before moving them.

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.
To Store: Keep cookies in an airtight container at room temperature for up to 1 week.
To Make Ahead: Shape and roll the dough into balls, then refrigerate for up to 24 hours before baking.
To Freeze: Freeze the rolled, unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a minute or two to the bake time. Baked cookies can also be frozen, layered between parchment in a freezer-safe container, for up to 3 months.

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