Friday, December 2, 2022

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Pumpkin Snickerdoodles – Sugar Spun Run

These Pumpkin Snickerdoodles are a enjoyable fall spin on basic snickerdoodles! My recipe has the proper gentle and chewy (not cakey!) texture with a buttery pumpkin taste. Recipe features a how-to video!

Two pumpkin snickerdoodles stacked on top of each other with the top cookie missing a bite.

If you happen to love snickerdoodles, wait till you strive these pumpkin snickerdoodles! These fall-flavored cookies are extremely gentle, chewy, and buttery. They’ve a definite snickerdoodle taste accented by pumpkin, cinnamon sugar, and different fall spices, they usually’re actually the proper fall cookie!

This recipe has been a favourite on the weblog for years, and for good cause. Not solely is it straightforward, however there’s no mixer required (yay!). You have to a little bit of endurance (there’s some chilling concerned), however that is one cookie recipe that’s completely definitely worth the wait!

So usually pumpkin cookies find yourself being cakey, however I designed my pumpkin snickerdoodles to have the proper gentle and chewy texture. You’ll end up consuming one… after which one other… after which one other… so I sometimes suggest making a double batch simply to be protected 😊

What You Want

Overhead view of ingredients including pumpkin, cinnamon, flour, cream of tartar, and more.

Most of those substances will probably be anticipated, however there’s a number of it is best to pay shut consideration to, together with:

  • Melted butter. Moderately than creaming collectively our butter and sugar, which creates air bubbles and results in thicker, fluffier cookies, we’re going to soften our butter. It is a long-time favourite trick of mine for gentle, chewy cookies which have the very best taste (like my chocolate chip cookies!). It’s particularly necessary in in the present day’s recipe, the place the additional moisture from the pumpkin might make our cookies cakey. Utilizing melted butter is vital in serving to fight this!
  • Pumpkin. Use pure pumpkin and NOT pumpkin pie filling. Pumpkin pie filling has components that we don’t want in our pumpkin snickerdoodles.
  • Egg yolk. Pumpkin has quite a lot of water in it, and the water can result in cakey cookies. As a result of we’re including all of this moisture from the pumpkin, we’ll omit the egg white to cut back extra moisture. We depart the egg yolk which is usually fats and can assist make our pumpkin snickerdoodles tender, however toss that egg white (or use it to make candied pecans!).
  • Cream of tartar. You merely can’t make snickerdoodles with out cream of tartar! That is an important ingredient and I don’t have substitute, so ensure you have it earlier than you begin.
  • Pumpkin pie spice. If you happen to don’t have the pre-made model, make my selfmade pumpkin spice!

SAM’S TIP: Ensure that your butter has cooled sufficient that it’s not heat to the contact earlier than including your sugar! Including the sugar whereas the butter is simply too scorching may cause your sugar to soften and depart you with a greasy, unusable cookie dough.

Bear in mind, that is simply an outline of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the submit!

Methods to Make Pumpkin Snickerdoodles

Balls of cinnamon sugar coated dough on a silicone baking sheet.
  1. Mix the (cooled) butter and sugars, then stir within the pumpkin till mixed.
  2. Stir within the egg and vanilla.
  3. Mix the dry substances in a separate bowl, then steadily add them to the moist substances.
  4. Cowl the dough and let it chill for at the least 45 minutes.
  5. Scoop and roll dough by way of cinnamon sugar earlier than baking for 10-12 minutes.

SAM’S TIP: By no means put chilly cookie dough on a scorching (and even heat) cookie sheet! This can prepare dinner/soften the cookies prematurely and might trigger them to unfold an excessive amount of, resulting in flat cookies.

Snickerdoodle cookies stacked on a white plate.

Ceaselessly Requested Questions

Can I make the dough forward of time?

Chilling your cookie dough longer than the beneficial 45 minutes is okay. I’ve made pumpkin snickerdoodle dough so far as 3 days prematurely. Simply preserve it tightly coated within the fridge. If you happen to chill for longer than 45 minutes and the dough is simply too troublesome to scoop, let it sit at room temperature for a number of minutes till it will possibly simply be scooped.

Can I freeze the dough?

Undoubtedly! You possibly can freeze the balls (earlier than rolling in cinnamon sugar) on a cookie sheet earlier than inserting in an hermetic bag or container for pumpkin snickerdoodles on demand.

Can I make pumpkin snickerdoodles with out cream of tartar?

Sadly I don’t suggest it. Cream of tartar is what provides all snickerdoodles (and my snickerdoodle blondies) their basic taste and tang. Don’t skip it!

Pumpkin cookie missing a bite on a cooling rack surrounded by other cookies.

Love these pumpkin snickerdoodles? I’ve so many extra snickerdoodle recipes, from snickerdoodle scones to snickerdoodle cupcakes!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! If you happen to do that recipe, make sure you tag me on Instagram, and it’s also possible to discover me on YouTube and Fb

Two pumpkin snickerdoodles stacked on top of each other with the top cookie missing a bite.

Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are gentle, chewy, and loaded with the very best flavors of Fall!Features a VIDEO tutorial slightly below the recipe!


Course: cookie

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 12 minutes

Chilling Time: 45 minutes

Whole Time: 1 hour 17 minutes

Servings: 16 cookies

Energy: 153kcal

Stop your display from going darkish


  • Mix butter, sugar, and brown sugar and stir till well-combined. Add pumpkin and stir nicely.

  • Stir in egg yolk and vanilla extract.

  • In a separate bowl, whisk collectively flour, pumpkin spice, baking soda, cream of tartar, and salt till well-combined.

  • Progressively add dry substances to moist till substances are well-combined.

  • Cowl cookie dough with clear wrap and place within the fridge to relax for at the least 45 minutes.

  • One dough is almost completed chilling, preheat oven to 350F (175C) and put together a cookie sheet by lining with parchment paper. Put together your cinnamon sugar combination by whisking collectively ¼ cup sugar and a pair of tsp floor cinnamon in a small bowl.

  • Take away dough from fridge and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms till easy after which roll by way of cinnamon sugar and switch to ready cookie sheet, spacing at the least 2″ aside.

  • Bake cookies in a 350F oven for 10-12 minutes. Preserve your remaining dough refrigerated whereas cookies are baking and don’t place cookie dough on a scorching baking sheet.

  • Enable baked cookies to chill utterly on cookie sheet earlier than having fun with.


Serving: 1cookie | Energy: 153kcal | Carbohydrates: 24g | Protein: 2g | Fats: 6g | Saturated Fats: 4g | Monounsaturated Fats: 2g | Ldl cholesterol: 27mg | Sodium: 114mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 800IU | Calcium: 10mg | Iron: 0.7mg

Dietary data relies on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.


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