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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with crisp, crinkled cinnamon-sugar coating and tender, pillowy centers. Blot the pumpkin puree dry for better structure and caramelized edges as they bake at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 220
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
Cookie dough
  • 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
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line baking sheets with parchment.
Dry the pumpkin puree
  1. Blot pumpkin puree between paper towels several times to remove as much moisture as possible.
Make the spiced flour mixture
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
Mix the cookie dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy.
  2. Add the egg, vanilla extract, and blotted pumpkin puree and mix until smooth and combined.
  3. Fold in the flour mixture until just combined, keeping the dough slightly sticky.
Chill and roll
  1. Refrigerate the dough for 30 minutes if it’s very soft.
  2. Mix the rolling sugar, cinnamon, and pumpkin pie spice in a shallow bowl.
  3. Scoop dough into 1 1/2 tablespoon balls and roll generously in the cinnamon-spice sugar until coated.
Bake and cool
  1. Bake at 375°F for 10-12 minutes until the edges are set and the tops are crinkled.
  2. Cool on the pan for 5 minutes, so the cookies firm as they cool.

Notes

Pro tip: blotting the pumpkin puree is key to crisp edges and a stable, not-too-wet dough. Store airtight at room temperature for 3-4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months (thaw at room temp). For a lighter swap, use 1 cup whole-wheat pastry flour in place of up to 1 cup of the all-purpose flour for a heartier texture.