Perfect Pumpkin Snickerdoodles
These soft and chewy pumpkin snickerdoodles are the perfect fall treat. The cream of tartar gives them a signature snickerdoodle tang, while the pumpkin puree adds moisture and warmth. They're easy to make and will fill your kitchen with the cozy aroma of pumpkin spice.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Small bowl
- Large bowl
- Stand mixer or electric mixer
- Cookie scoop or tablespoon
- Whisk
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree 100% pumpkin, not pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a separate small bowl, combine the sugar and cinnamon for the coating. Set aside.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a little curdled, but don't worry, it will all come together.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it evenly.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don't overbake! They will continue to set up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Store cooled cookies in an airtight container at room temperature for up to 3 days. If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before rolling. For a deeper pumpkin flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients. You can also add 1/2 cup of chocolate chips, chopped nuts, or dried cranberries to the dough for added flavor and texture.