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–+ servings
pumpkin snickerdoodles on a wire rack

A Taste of the Fall: Pumpkin Snickerdoodle Cookie Recipe

Angelina
Trying to find a cookie recipe that will compliment your favorite fall drink? Check out this delicious recipe for pumpkin snickerdoodles.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Cookies
Cuisine American
Servings 24 cookies

Ingredients 

  • 1 cup 2 sticks, 226 g butter, melted and slightly cooled
  • 1 cup 200 g granulated sugar
  • ½ cup 100 g light brown sugar
  • 1 egg yolk
  • ⅓ cup 96 g pumpkin puree
  • 1 tsp vanilla extract
  • 2 ¾ cups 343 g all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp ground cloves

Topping

  • ½ cup 100 g 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.
  • Add the flour, cream of tartar, baking soda, baking powder, salt, spices 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 ½ cup of granulated sugar and 1 teaspoon of cinnamon. 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.
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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.
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