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–+ servings
pumpkin snickerdoodles on a wire rack

The Best Soft and Chewy Pumpkin Snickerdoodles

Angelina Papanikolaou
Pumpkin Snickerdoodles are soft, chewy, and full of cozy fall flavors!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 24 cookies
Calories 191 kcal

Ingredients 

  • 1 cup butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg yolk
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves

Topping

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together. Whisk in the egg yolk, pumpkin, and vanilla extract until smooth.
  • In another bowl, whisk together all the dry ingredients: all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and ground cloves.
  • Add the dry ingredients to the butter/sugar mixture. Mix together with a rubber spatula or wooden smooth until a dough forms.
  • Use a medium cookie scoop to scoop out 2 tbsp of dough and roll into balls.
  • Mix together the remaining 1/2 cup of granulated sugar and 1 teaspoon of cinnamon for the topping. Roll each of the cookie dough balls in the cinnamon-sugar mixture and arrange onto the prepared baking sheets, about 2 inches apart.
  • Bake for 9-11 minutes or until the edges appear set and the centers are still soft.
  • Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an air tight container at room temperature for up to 1 week.

Video

Notes

Make Ahead: You can make the cookie dough and chill it covered in the refrigerator for up to 3 days. When you are ready to bake allow the dough to come to room temperature, then continue with step 4.
Freezing Instructions: You can freeze the cookie dough balls (without the cinnamon sugar topping) for up to 3 months. When you are ready to bake, remove the dough balls from the freezer and let sit at room temperature for 30 minutes. Roll in the cinnamon sugar topping and bake.

Nutrition

Serving: 1cookieCalories: 191kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 137mgPotassium: 74mgFiber: 1gSugar: 17gVitamin A: 777IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
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