Soft Pumpkin Snickerdoodles
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These Soft Pumpkin Snickerdoodles are like little pillows of warm pumpkin spice with just enough of that classic snickerdoodle tanginess!
Honestly I think that I like these Pumpkin Snickerdoodles more than my Soft and Chewy Snickerdoodles but I’ll admit that I’m very biased because I love absolutely anything that has pumpkin in it! These Snickerdoodles are the perfect fall cookie because they’re SO soft, fluffy and loaded with delicious pumpkin flavor! If you’re anything like me you’ll probably just end up making them year round. 😉
Ingredient Breakdown
Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.
Baking soda – works with the cream of tartar to make the cookies rise.
Cinnamon, nutmeg & ginger – these snickerdoodles are coated in cinnamon sugar but also have a combination of pumpkin spices in the dough to give them more flavor!
Granulated & brown sugar – sweetens the cookies. Brown sugar is added for extra chewiness.
Egg yolk – makes the snickerdoodles softer!
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Can You Make Pumpkin Snickerdoodles Without Cream of Tartar?
No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookies their signature texture and flavor.
How To Make Pumpkin Snickerdoodles
1. In a small bowl whisk all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg, egg yolk, pumpkin puree and vanilla then mix until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients to the bowl all at once then mix on low until just combined.
5. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 375°F for 11-12 minutes. Store Pumpkin Snickerdoodles in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
Pro Tips For Pumpkin Snickerdoodles
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them otherwise they won’t be as soft!
- For even more pumpkin spice flavor add 1/4 tsp of nutmeg and 1/4 tsp of ginger to the cinnamon sugar mixture when you coat the snickerdoodles.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
What To Make With Leftover Egg Whites?
Try my Angel Food Cupcakes or S’mores Cupcakes!
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Brown Butter Pumpkin Snickerdoodles
- Pumpkin Bread
- Baked Pumpkin Spice Donuts
- Pumpkin Cookies with Maple Icing
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Soft Pumpkin Snickerdoodles
Equipment
- stand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Pumpkin Snickerdoodles
- 330 g (2 3/4 cups) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 1 egg
- 1 egg yolk save the whites for another recipe!
- 180 g (3/4 cup) pumpkin puree
- 2 tsp vanilla extract
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg and ginger.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg, egg yolk, pumpkin puree and vanilla then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients to the bowl all at once then mix on low until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake pumpkin snickerdoodles at 375°F for 11-12 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Pumpkin Snickerdoodles in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
