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Pumpkin Snickerdoodles

Pumpkin snickerdoodles with a crinkled cinnamon-sugar coating and soft, pillowy centers, baked until caramelized edges set. Blotted pumpkin puree prevents excess moisture so you get that signature snickerdoodle texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 165
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
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted very dry)
  • 1 tsp vanilla extract
Rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment or nonstick liner.
  2. Blot the pumpkin puree thoroughly on paper towels; excess moisture is the enemy of crinkled snickerdoodles.
Mix the dough
  1. Whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt.
  2. Beat the softened unsalted butter and granulated sugar until very fluffy.
  3. Add the egg, blotted pumpkin puree, and vanilla extract and beat until combined.
  4. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Roll and bake
  1. Mix the rolling spices—sugar, cinnamon, and pumpkin pie spice—in a shallow bowl.
  2. Scoop 1-1/2 tablespoon dough balls, then roll generously in the cinnamon-spice sugar until well coated.
  3. Bake at 375°F for 10-12 minutes until the cookies are crinkled with set edges but soft centers.

Notes

For the best crinkle, keep the pumpkin puree very dry before mixing; if it looks wet, blot again. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-based butter stick that can be creamed, and keep the rest unchanged.