Pumpkin Snickerdoodles Recipe

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Pumpkin Snickerdoodles are soft, thick pumpkin spice cookies rolled in cinnamon sugar for a cinnamon coating, perfect for fall baking.

Course: Dessert

Cuisine: American

Servings:

Preheat oven to 350°F.
In a medium bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a stand mixer, cream butter and sugar until light and fluffy. Add pumpkin purée, egg, and vanilla; mix until smooth. Gradually add dry ingredients and mix until combined. Dough will be soft.
Mix cinnamon sugar coating in a small bowl.
Scoop dough into balls (about 1½ Tbsp each), roll in cinnamon sugar twice for that signature crust.
Bake 9–11 minutes or until edges are just set and tops look slightly crackled. Let cool on pan for 5 minutes before transferring to a rack.

Recipe Tips.

If the dough feels too soft to roll, chill it 20 to 30 minutes for easier scooping.
Roll in cinnamon sugar twice to get that thicker, crackly crust.
Don’t overbake, pull them when edges are set and centers look slightly soft.
Let cookies cool on the pan 5 minutes, they finish setting as they cool.
For picture-perfect cookies, press a few extra coating crumbs on top right after baking.

Store. Keep cookies in an airtight container at room temperature for up to 4 days.

Freeze. Freeze baked cookies: Freeze cooled cookies for up to 2 months.

Freeze dough: Scoop dough balls, freeze on a tray, then store in a freezer bag up to 2 months. Bake from frozen adding 1 to 2 minutes.

Thaw at room temperature.