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Pumpkin Snickerdoodles

Soft, chewy pumpkin snickerdoodles rolled in pumpkin-spice sugar — thick, crackly-topped cookies with real pumpkin puree, warm spices, and the classic tangy snickerdoodle crumb. No frosting, no fuss, and they stay soft for days.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Ingredients
  

Cookie dough

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/3 cup pumpkin puree not pumpkin pie filling, blotted dry
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract

Spice-sugar coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions
 

  • Blot the pumpkin: spread the pumpkin puree on a plate lined with folded paper towels and press with more towels until very little moisture transfers. The puree will reduce by about a third — this step is not optional.
  • Whisk the dry ingredients: in a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  • Cream the butter and sugars: in a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.
  • Add the wet ingredients: beat in the blotted pumpkin puree, egg, egg yolk, and vanilla until smooth and evenly orange.
  • Combine: add the dry ingredients in two additions, mixing on low just until no flour streaks remain. Do not overmix — overmixed dough bakes up tough.
  • Chill the dough: cover and refrigerate for 30 minutes (up to overnight). Chilled dough scoops cleanly and holds its thick shape in the oven.
  • Roll in spice sugar: stir together the coating sugars and spices in a small bowl. Scoop 1 1/2-tablespoon balls of dough, roll smooth, and roll generously in the spice sugar.
  • Bake: place 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 11 to 13 minutes, until the edges are set, the tops are puffy and crackled, and the centers still look slightly soft.
  • Cool: let the cookies cool on the baking sheet for 5 minutes — they finish setting as they cool — then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is the whole trick: wet puree makes flat, cakey cookies; blotted puree makes thick, chewy ones. Do not skip it.
 
Pull the cookies while the centers still look soft — they set on the hot pan. Overbaked snickerdoodles go dry fast.
 
Chill the dough at least 30 minutes. Warm dough spreads; chilled dough stays thick and crackly.
 
The cream of tartar is what makes these snickerdoodles, not just sugar cookies: it gives the signature tang and the soft, chewy crumb. Do not leave it out.
 
Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. A slice of bread in the container keeps them soft.