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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with a cinnamon-sugar roll and crisp golden edges. This dough bakes up crinkled on top, soft and pillowy in the center with real pumpkin puree for warm orange flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 240
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
Cookie dough
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted dry on paper towels) Blot well to remove moisture for crisp edges.
  • 1 tsp vanilla extract
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, and line sheet pans with parchment for easy release.
Make the dough
  1. Blot pumpkin puree between paper towels several times to remove as much moisture as possible, which helps create crisp edges.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
  3. Beat unsalted butter, softened with granulated sugar until very light and fluffy, then add egg, vanilla extract, and blotted pumpkin puree.
  4. Fold in the flour mixture until just combined; the dough should be slightly sticky.
  5. Refrigerate the dough for 30 minutes if it feels very soft to firm it up for scooping.
Shape and bake
  1. Mix rolling sugar and spices (cinnamon and pumpkin pie spice) in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar so the surface is fully coated.
  3. Bake at 375F for 10-12 minutes until the edges are set and the tops are crinkled.
  4. Cool on the pan for 5 minutes, so the cookies firm as they cool.

Notes

Pro tip: blot the pumpkin puree very well—excess moisture prevents the cinnamon-sugar coating from setting into crisp, lacy edges. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes xanthan gum) and proceed the same way.