|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||2%|
|Total Sugars 13g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When fall arrives and the leaves begin to change colors, spiced flavors reign supreme. Celebrate the season with these easy pumpkin snickerdoodles—they're a classic, chewy snickerdoodle cookie with the addition of pumpkin spice.
The dough is quick and easy to mix up, just allow some time for chilling to ensure tender cookies. For lots of flavor and a soft texture, the recipe incorporates real pumpkin purée as well as pumpkin spice. Pumpkin pie spice is a mixture of warm spices like cinnamon, clove, and nutmeg—it's easy to mix up if you don't have any on hand.
Bake up a batch for your next fall or winter gathering. The cookies have a classic crackle-topped spice and sugar surface that gives way to a soft, melt-in-your-mouth interior for a memorable treat that everyone will love.
"Looking for a recipe to bring in the fall season? Look no further—this is it. The pumpkin and spices really elevate the standard snickerdoodle into a fall delight. The addition of the pumpkin puree also kept these cookies soft after baking which was an added bonus!" —Tracy Wilk
For the Dough:
1 stick unsalted butter, softened
1/2 cup white granulated sugar
1/3 cup light brown sugar, packed
1/4 cup pumpkin purée
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
For the Rolling:
1/4 cup white granulated sugar
2 teaspoons pumpkin pie spice
Steps to Make It
Gather the ingredients.
Using an electric mixer or stand mixer with a paddle attachment, cream together the butter, sugar, and brown sugar until well-combined.
Add the pumpkin purée and stir until combined.
Add the egg yolk and vanilla extract and stir together.
In a separate medium bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
Gradually add dry ingredients to wet ingredients with mixer on low speed until ingredients are well-combined. Be sure to scrape the sides and bottom of the mixing bowl with a spatula so that all ingredients are well incorporated.
Cover the cookie dough with cling wrap and place in the refrigerator to chill for 45 minutes.
Once the dough is nearly finished chilling, preheat the oven to 375 F and prepare a cookie sheet by lining it with parchment paper.
Prepare your sugar and spice mixture by whisking together the 1/4 cup sugar and 2 teaspoons pumpkin pie spice in a small bowl.
Remove the dough from the refrigerator and create 16 (1 1/2 tablespoon-sized) balls. Roll in the cinnamon sugar and transfer to the prepared cookie sheet, spacing at least 2 inches apart.
Bake cookies for 12 to 14 minutes until fragrant and a light touch springs back on the cookie. Allow baked cookies to cool completely on the cookie sheet before enjoying.
- Keep remaining cookie dough refrigerated while cookies are baking to make for easy rolling and even bake times.
- This recipe uses canned pumpkin, but just make sure not to confuse it with pumpkin pie filling, which is usually sold right beside the pumpkin purée. Pumpkin pie filling tends to have lots of add-ins that you don't need, nor want, for this recipe. Just make sure when you are picking up your pumpkin purée that the label reads "100% pure pumpkin."
- If you don't have pumpkin pie spice, make your own by combining 1 1/2 tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 3/4 teaspoon allspice, and 1/2 teaspoon cloves. Store any excess in an airtight container.
How to Store and Freeze
- Store the baked, cooled cookies in an airtight container at room temperature for up to three days.
- To freeze, separate the baked cookies using waxed or parchment paper in an airtight container or zip-top freezer bag. Store for up to a month and defrost in the fridge or on the counter before enjoying.
- The cookie dough can also be frozen for up to three months. Defrost in the fridge, form into balls and roll in the sugar mixture, then bake.
How Do You Make Snickerdoodles Soft and Chewy?
The correct proportions of ingredients help keep snickerdoodles nice and soft as does chilling the dough and avoiding over-baking. Take them out of the oven as soon as they're cooked through but not browning or becoming dry on top.
What Is the Difference Between a Sugar Cookie and a Snickerdoodle?
Snickerdoodles contain a small amount of cream of tartar—giving them a very slightly tangy flavor and soft texture—as well as a coating of cinnamon sugar, differentiating them from classic sugar cookies.