Marry Thompson This Pumpkin Snickerdoodles Recipe is a soft and chewy recipe, which calls for pumpkin puree and cream of tartar. It’s a fun twist on the classic snickerdoodle, ready in about 45 minutes plus chilling time.
Jump to RecipePumpkin Snickerdoodles Recipe Ingredients
FOR THE COOKIE DOUGH:
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cream of tartar
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. baking powder
FOR THE SPICED SUGAR:
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. pumpkin pie spice
How To Make Pumpkin Snickerdoodles
- Mix wet ingredients: In a medium bowl, whisk together the melted butter, light brown sugar, pumpkin puree, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.
- Make and chill the dough: Add the dry ingredients to the wet pumpkin mixture. Stir with a spatula until all the dry ingredients are fully incorporated and a soft dough forms. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 4 hours or overnight.
- Preheat and prep: When ready to bake, preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Make the spiced sugar: In a small, shallow bowl, stir together the granulated sugar and pumpkin pie spice for the coating.
- Scoop and roll: Use a cookie scoop or two spoons to portion the chilled dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar mixture until it is generously coated on all sides.
- Bake and cool: Arrange the sugar-coated dough balls at least 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes, until the cookies are puffed up, set around the edges, and have begun to crack on top. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Why do I have to chill the dough? This is the most critical step. The pumpkin puree and melted butter make the dough very soft and sticky. Chilling for at least 4 hours firms up the dough, making it possible to roll into balls and preventing the cookies from spreading into thin, flat discs in the oven.
- What does cream of tartar do? Cream of tartar is a key ingredient in any snickerdoodle. It provides the characteristic tangy flavor and, by preventing sugar from crystallizing, contributes to a soft, chewy texture.
- How to get a perfectly cracked top: The signature cracks on a snickerdoodle form as the cookie puffs up and sets in the oven. Bake just until the edges are set and you see the cracks forming. Over-baking will result in a harder, more cake-like cookie.
- Can I make the dough ahead of time? Yes, this dough is perfect for making ahead. You can refrigerate the dough, tightly covered, for up to 3 days before baking.
What To Serve With Pumpkin Snickerdoodles
These warmly spiced, chewy cookies are a perfect fall treat, especially with:
- A tall glass of cold milk
- A hot cup of black coffee
- A mug of warm apple cider or chai tea
How To Store Pumpkin Snickerdoodles
Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for up to 4 days. Freeze: You can freeze the unbaked dough balls (after rolling them in the spiced sugar). Place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Pumpkin Snickerdoodles Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 19g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 3g
- Sodium: 140mg
- Fiber: 1g
- Sugar: 11g
Nutrition information is estimated per cookie and may vary based on size.
FAQs
It is not recommended. Cream of tartar is what gives a snickerdoodle its signature tang and chew. Without it, the cookie will taste and feel more like a regular sugar cookie.
This is usually a sign of over-baking. For a chewy texture, pull the cookies from the oven when the edges are set but the centers still look slightly soft and puffed. They will continue to set on the hot baking sheet as they cool.
Yes, but make sure it is very thick, similar to the consistency of canned puree. If your homemade puree is watery, it will make the dough too soft, even after chilling. You may need to drain it in a cheesecloth-lined sieve first.
Try More Recipes:
Pumpkin Snickerdoodles Recipe
Course: DessertCuisine: AmericanDifficulty: Easy2
servings15
minutes16
minutes120
kcalA classic snickerdoodle gets a fall makeover with the addition of real pumpkin and warm spices, resulting in an incredibly soft and chewy cookie.
Ingredients
Dough: 1/2 cup melted butter, 3/4 cup brown sugar, 1/3 cup pumpkin puree, 1 tsp vanilla, 1 1/2 cups flour, 2 tsp pumpkin pie spice, 1 tsp cream of tartar, 3/4 tsp baking soda, salt, baking powder.
Coating: 3 Tbsp granulated sugar, 1 1/2 tsp pumpkin pie spice.
Directions
- Whisk together melted butter, brown sugar, pumpkin puree, and vanilla.
- In a separate bowl, whisk together all dry dough ingredients.
- Stir the dry mixture into the wet mixture until a soft dough forms.
- Cover and refrigerate the dough for at least 4 hours until firm.
- Preheat oven to 350°F. Mix coating ingredients in a small bowl.
- Roll chilled dough into 2-tablespoon-sized balls and coat thoroughly in the spiced sugar.
- Place on parchment-lined sheets and bake for 11-13 minutes, until puffed and cracked on top.
- Cool on the baking sheet for 5 minutes before moving to a wire rack.
Notes
- Chilling the dough for at least 4 hours is essential; do not skip this step.
- Cream of tartar provides the signature tang and chewy texture of a snickerdoodle.
- For the chewiest cookies, remove them from the oven when the centers still look a little soft.
- Store in an airtight container to maintain their soft texture.