These are the perfect light and fluffy pumpkin snickerdoodles for Fall. The cookies are slightly crisp from the cinnamon and sugar coating while the inside has a soft, airy texture. Not only do kids love these pumpkin snickerdoodles, but the adults do too! If you like these, then you simply must try my other snickerdoodle recipe. It is the best!
I’ve made several different kinds of snickerdoodles, but I think this pumpkin snickerdoodle recipe is my favorite. The cookie dough is really, really sticky. You’ll want to grab a cookie scoop and scoop the dough into the bowl of cinnamon and sugar. Once the cookie is coated in cinnamon and sugar, you can pick it up and place it on the baking sheet. It becomes so much easier to manage with that cinnamon and sugar coating.
To make the pumpkin snickerdoodles, I went with dark brown sugar instead of light brown sugar. You can use either, but I’m all for adding the dark brown sugar with the extra molasses in it. I also choose to use my Homemade Pumpkin Spice instead of the combination of cinnamon, ginger, nutmeg, allspice, and cloves. I find that people are more likely to have pumpkin pie spice on hand rather than the spices individually.
For pretty much any recipe you’re making, you’ll want to make sure you have grabbed the canned pumpkin purée rather than the pumpkin pie mix. Pumpkin pie mix just won’t work for this recipe or probably any other recipe out there looking for just pumpkin purée.
You can, however, make your own pumpkin purée with sugar pumpkins. You basically just have to cut the pumpkins in half, clean the seeds, or as I call it, “the guts” out of it, and roast it cut side down in the oven until it’s soft. Afterward, scoop out the pumpkin and puree it in a food processor.
Homemade pumpkin puree can be a little runnier than the canned, so I can’t say for certain how the pumpkin snickerdoodles will turn out using it. My guess would be that it will be even stickier in dough form and flatter after they’re baked.
How to Make Pumpkin Snickerdoodles
Just like with any cookie recipe, begin by beating the butter and sugars until it’s creamed. Add in the pumpkin, any extracts, and the egg. Once that’s all mixed together, add in all of the dry ingredients. Using the hand mixer, beat it until the cookie dough comes together.
Add the cinnamon and sugar into a bowl and stir. Begin dropping cookie scoops of pumpkin snickerdoodles into the cinnamon sugar. Roll it cookies around until they’re coated in the cinnamon and sugar. Bake and eat.
Sounds so simple, right? It is.
What temperature to bake pumpkin snickerdoodles? I baked my cookies at 350°F.
Can you freeze pumpkin snickerdoodles? Yes! You can freeze them up to 3 months baked and stored in a freezer bag. You can also scoop the cookie dough on a cookie sheet lined with parchment paper. Place into the freezer until they’re frozen and then pop them into a freezer bag for up to 3 months. I would recommend baking them frozen otherwise you may have a sticky mess of cookie dough if you thaw them first.
Can I make the pumpkin snickerdoodles without cream of tartar? Yes! While the cream of tartar does add a tanginess to the cookies, if you don’t have it on hand it can be left out.
These are the perfect light and fluffy pumpkin snickerdoodles for Fall. The cookies are slightly crisp from the cinnamon and sugar coating while the inside has a soft, airy texture. Not only do kids love these pumpkin snickerdoodles, but the adults do too!
- 1 cup (2 sticks or 226g) butter, room temperature
- 3/4 cup (150g) dark brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups (312.5g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed until creamed.
Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.
In a separate bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Add this, 1/2 cup at a time, to the butter and sugar mixture, beating on low until most of the flour mixture is worked in. Turn the hand mixer to medium and beat the rest of the flour mixture into the cookie dough.
In a shallow bowl, add in the cinnamon and sugar. Stir to combine.
Using a 1 1/2 tablespoon cookie scoop, drop the scoops of dough into the cinnamon-sugar mixture. Roll the cookie dough until it's completely coated in cinnamon and sugar.
Place onto the prepared cookie sheet 2 inches apart.
Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Looking for more great Cookie Recipes? I’ve got you covered!