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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with a cinnamon-spice sugar coating and warm orange flavor. These soft, pillowy cookies bake to golden, crinkled edges after resting the dough for easier shaping.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 160
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
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened Softened for creaming.
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree Blot between paper towels several times to remove moisture.
  • 1 tsp vanilla extract
Rolling coating
  • 0.33 cup sugar For rolling.
  • 2 tsp cinnamon For rolling.
  • 0.25 tsp pumpkin pie spice For rolling.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and even browning.
  2. Blot the pumpkin puree between paper towels several times to remove as much moisture as possible, which helps the cookies develop crisp edges.
Mix dry ingredients
  1. Whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
Cream wet ingredients
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy, then add the egg, vanilla extract, and blotted pumpkin puree.
Combine dough
  1. Fold the flour mixture into the wet ingredients until just combined; the dough should be slightly sticky.
  2. Refrigerate for 30 minutes if the dough is very soft so it firms up for scooping and rolling.
Shape and bake
  1. Mix the sugar, cinnamon, and pumpkin pie spice in a shallow bowl for the rolling coating.
  2. Scoop the dough into 1-1/2 tablespoon balls, roll generously in the cinnamon spice sugar, and place on the lined baking sheets with spacing.
  3. Bake for 10 to 12 minutes at 375F until the edges are set and the tops look crinkled.
Cool
  1. Cool on the pan for 5 minutes so the cookies firm as they set, then transfer for finishing cooling.

Notes

For the crispiest edges, blot the pumpkin puree very thoroughly before mixing—extra moisture prevents the snickerdoodle-style set. Store cookies airtight at room temperature up to 4 days; refrigerate up to 1 week. Freeze baked cookies in a sealed container up to 2 months, then thaw at room temperature. For a dairy-light option, use a 1:1 plant-butter stick and cream as directed, noting texture may be slightly softer.