Go Back

Pumpkin Snickerdoodles

Pumpkin snickerdoodles with a cinnamon-sugar crinkle coating and tender, soft centers. This easy method includes thoroughly blotting pumpkin puree for that signature crinkled texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 95
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
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 tsp vanilla extract
Rolling coating
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375F and line baking sheets with parchment or silicone mats.
  2. Set the sheets aside while you prep the remaining ingredients.
Blot the pumpkin puree
  1. Blot the pumpkin puree thoroughly on paper towels until very dry, pressing firmly to remove excess moisture.
  2. Keep blotting until the puree looks less wet on the towels—this supports crinkled tops.
Mix the dry ingredients
  1. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the cookie dough
  1. Beat the softened unsalted butter and granulated sugar until very fluffy.
  2. Add the egg, then mix in the blotted pumpkin puree and vanilla extract until smooth.
  3. Fold in the flour mixture just until no dry streaks remain.
Roll in cinnamon spice sugar
  1. Mix the rolling spices in a shallow bowl: sugar, cinnamon, and pumpkin pie spice.
  2. Scoop 1-1/2 tablespoon dough balls and roll generously in the cinnamon spice sugar to coat.
Bake
  1. Bake at 375F for 10-12 minutes, until cookies look crinkled and the edges are set while centers remain soft.
  2. Let the cookies cool on the baking sheet briefly before transferring to a rack.

Notes

Pro tip: blotting the pumpkin puree very dry is what helps the tops crinkle instead of flattening. Store airtight at room temperature for up to 4 days; freeze baked cookies up to 2 months for best texture. For a dietary swap, you can try a 1:1 gluten-free all-purpose flour blend (check the blend for baking powder/soda compatibility) to make gluten-free pumpkin snickerdoodles.