Pumpkin Snickerdoodles – My Baking Habit

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These chewy pumpkin snickerdoodles are a pleasant fall tackle the traditional snickerdoodle cookie. Flavored with pumpkin puree and pumpkin pie spice, these cookies are so good that you simply’ll need to make them 12 months spherical.

Four pumpkin snickerdoodles stacked on a cloth napkin with a fifth cookie leaning against the stack.

I’ve been so excited to share this recipe with you. 

I like pumpkin cookies (and iced pumpkin cookies), however they’re tender and cakey and generally I need a chewy cookie as a substitute. 

My aim when making these pumpkin snickerdoodles was to verify that they had that traditional chewy snickerdoodle texture however nonetheless tasted like pumpkin.

So you may guess my pleasure after I pulled these lovely cookies from the oven and located that they tasted superb and had a unbelievable texture. 

Close up image of pumpkin snickerdoodles on a wire cooling rack.


Once I consider childhood cookies, I consider chocolate chip cookies and snickerdoodles. 

I feel most of us have in all probability had snickerdoodles sooner or later in our lives, however are you aware what makes a snickerdoodle a snickerdoodle and never only a sugar cookie?

Just a few issues are fairly necessary relating to snickerdoodles:

  1. A crackly exterior
  2. A barely tangy taste
  3. A cinnamon-sugar coating

The cinnamon-sugar on the skin of the cookies not solely tastes scrumptious and pairs rather well with the tanginess of the dough, however it additionally helps the cookies to get that attribute crackle on the tops.

However there’s one key ingredient in snickerdoodles that units them aside from normal sugar cookies: cream of tartar.

What’s cream of tartar and what does it do?

Cream of tartar is the acidic byproduct of winemaking. It’s white and powdery and appears a bit like baking powder.

There are literally plenty of makes use of for cream of tartar, however in cookies it helps stop the sugars from crystalizing. Meaning it helps preserve your cookies tender and chewy.

The acidity of cream of tartar additionally provides snickerdoodles their tangy taste! 

To make true snickerdoodles, you actually have to make use of cream of tartar. Yow will discover it within the spice aisle of any grocery retailer. 

Vinegar or lemon juice will be substituted for the acidity in cream of tartar, however the cookies is not going to have the identical texture with out the cream of tartar.

Three pumpkin snickerdoodles on a white plate with more cookies scattered around the plate.

My chewy pumpkin snickerdoodle recipe

I like traditional snickerdoodle cookies, however needed to offer them a pumpkin spin this 12 months.

I had a sense that these pumpkin snickerdoodles had been going to be good, however I had no concept simply how superb they’d be!

These are undoubtedly my new favourite cookie. I needed them to really style like pumpkin, not simply pumpkin pie spice, and I’m joyful to say I completely achieved that.

These pumpkin snickerdoodles are tender and chewy, completely spiced, a bit tangy, and have that beautiful cracking alongside the highest. I’m begging you to make these. They’re that good!


In the event you’ve made traditional snickerdoodles earlier than, you may be fairly aware of the method for making these pumpkin snickerdoodles, too.

Elements you’ll want

To make the pumpkin snickerdoodle dough, you have to:

  • ¾ cup unsalted butter, softened
  • 1 cup calmly packed brown sugar
  • ½ cup granulated sugar
  • 1 giant egg
  • ½ cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon high quality sea salt

I do know that some individuals favor to make use of shortening of their snickerdoodles, however I personally just like the outcomes I get with butter. 

Once I was creating this recipe, I needed to pack as a lot pumpkin into this dough as doable with out making the dough too tender. This recipe has ½ cup of pumpkin puree in it, so that you truly get some pumpkin taste within the remaining cookies.

Conventional snickerdoodles don’t have any cinnamon within the dough. However since that is already a twist on the unique recipe, I needed so as to add only a trace of pumpkin pie spice into the dough itself.

As a substitute of normal cinnamon sugar, I rolled these cookies in a mixture of granulated sugar, cinnamon, and a bit extra pumpkin pie spice. 

Ingredients for pumpkin snickerdoodles arranged on a white countertop.

Useful suggestions

  • Be sure you know how one can measure flour appropriately earlier than beginning. It will assist your cookies end up good each time.
  • Be sure you buy pure pumpkin puree for this recipe, not pumpkin pie filling.
  • In the event you neglect to set your butter out to melt forward of time, try my suggestions for how one can soften butter rapidly.
  • In case your brown sugar hardened within the pantry, I’ve a couple of methods for softening brown sugar. You can even whip up a easy brown sugar substitute when you run out.
  • Earlier than you begin mixing the dough, be sure you know the fundamentals of how one can cream butter and sugar appropriately.

Making this recipe

I favor to make use of a stand mixer fitted with the paddle attachment to make this cookie dough, however you would use an electrical hand mixer as a substitute.

Cream collectively the butter with the brown sugar and granulated sugar till mild and fluffy. It will take 3-4 minutes. Add the egg together with the pumpkin puree and vanilla and blend till properly mixed.

In one other bowl, whisk collectively the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.

Slowly add the dry components to the butter combination and blend till simply mixed. 

This dough is fairly tender, so cowl and chill it for 12-24 hours earlier than baking.

Once you’re able to bake your pumpkin snickerdoodles, preheat the oven to 350°F, line a baking sheet with parchment paper, and whisk collectively the spiced sugar topping in a shallow bowl.

Use a medium cookie scoop to scoop the dough into balls. Roll every dough ball within the spiced sugar, coating it fully.

Place the dough balls onto the ready baking sheet at the least 2 inches aside. Bake the cookies for 12-13 minutes – they need to be puffed and barely golden. They gained’t look tremendous crackly but; they’ll deflate and crackle extra as they cool.

Let the pumpkin snickerdoodles cool on the baking sheet for 3-5 minutes, then switch them to a wire rack to chill fully.

Retailer the cookies in an hermetic container at room temperature for as much as 4 days.

Pumpkin snickerdoodles cooling on a wire rack.


I don’t have any cream of tartar. Is there a substitute I can use?

Cream of tartar is a key ingredient in these pumpkin snickerdoodles and there actually isn’t a substitute for it. Lemon juice or vinegar can substitute the acidity, however these gained’t present the tender and chewy texture cream of tartar provides the cookies.

Cream of tartar will be discovered with the spices in any grocery retailer and sometimes solely prices a couple of {dollars}, so I like to recommend investing in some for the perfect snickerdoodle cookies. 

Can I exploit do-it-yourself pumpkin puree on this recipe?

Sure! I normally use canned pumpkin puree as a result of it’s really easy, however you may completely use do-it-yourself pumpkin puree as a substitute.

Take into account that do-it-yourself pumpkin puree isn’t as vibrant orange as canned pumpkin. Canned pumpkin comprises a mixture of squash that falls into the pumpkin household. So the colour of your pumpkin snickerdoodles won’t be as darkish however they’ll nonetheless style nice!

Do you have to sit back the dough for a full 12 hours?

Technically you solely have to sit back this dough till it’s agency sufficient to scoop and roll into balls.

However ready till at the least the 12-hour mark makes for a greater taste and texture in these cookies. I promise that you may be glad you had been affected person!

Four pumpkin snickerdoodles stacked on a linen napkin. The top cookie is broken in half to show the inner texture.

What causes the skin of those pumpkin snickerdoodles to crack?

A crackly exterior is among the signature traits of a snickerdoodle. Cracking on cookies occurs when the skin of the cookies set earlier than the within. As the within of the cookie rises/puffs, it causes cracks to kind alongside the skin.

Two issues assist make this occur in these pumpkin snickerdoodles: Chilling the dough earlier than baking and rolling them within the spiced sugar combination. So don’t skip these steps on this recipe!

Can I freeze the pumpkin snickerdoodle dough?

Sure! Roll the dough into balls, roll within the spiced sugar, and freeze in response to the directions in my publish on freezing cookie dough

Now you may seize and bake as many pumpkin snickerdoodles as you want everytime you get a longing for them. 

Can I freeze the baked cookies?

Certain! Place them in a zip-top freezer bag or an hermetic container and freeze for as much as a month. 

How do you get such completely spherical cookies?

Utilizing a cookie scoop to make the dough balls might help you get good, spherical cookies after they’ve baked. In the event you nonetheless have a couple of that aren’t good circles, you should use a glass or mug over the cookies and spin it in circles a couple of instances. 

For extra particulars on that trick, try how one can make completely spherical cookies.

  • Within the bowl of a stand mixer fitted with the paddle attachment, cream collectively the butter and sugars till mild and fluffy, 3-4 minutes. Add the egg, pumpkin puree, and vanilla and blend till totally mixed.

  • In a separate bowl, whisk collectively the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.

  • Steadily add dry combination to the moist components and blend till simply mixed. Cowl and chill for 12-24 hours.

  • When able to bake, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

  • In a shallow bowl, combine collectively the 1/2 cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice.

  • Use a medium cookie scoop (1.25-1.5 tablespoons) to scoop the dough into balls, rolling every within the spiced sugar combination.

  • Place the dough balls onto the ready baking sheet 2 inches aside. Bake for 12-13 minutes, till barely golden and puffed. Cookies will deflate and and tackle the attribute snickerdoodle crinkles as they cool.

  • Let cool on the baking sheet for 3-5 minutes earlier than rigorously transferring to a wire rack to complete cooling.

Cookies will be baked earlier than the 12-hour chilling mark, however they’re much higher when you wait. Your persistence might be value it!
Useful sources:

Serving: 1cookie

The default measuring system on My Baking Habit is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.
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