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–+ servings

Pumpkin Snickerdoodle Cookies

Soft, chewy pumpkin snickerdoodle cookies with warm pumpkin pie spice and a classic cinnamon-sugar coating. Chilling the dough helps the cookies bake up thick instead of spreading too much.
Amanda
Prep Time 15 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 57 minutes
Serving Size 24 cookies

Equipment

  • Oven
  • baking sheets
  • Parchment paper or silicone baking mats
  • Mixing bowls
  • Electric mixer (hand or stand)
  • Measuring cups and spoons
  • Cookie scoop (about 2 tbsp)
  • Whisk or fork
  • rubber spatula
  • Wire rack (for cooling)

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar for the cookie dough
  • 2 large eggs room temperature if possible
  • 1/2 cup pumpkin puree pure pumpkin, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup granulated sugar for the coating
  • 1 tablespoon ground cinnamon for the coating
  • 1 cup white chocolate chips optional

Instructions

  • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
  • In a large bowl, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 2–3 minutes.
  • Beat in the eggs, pumpkin puree, and vanilla until smooth and well combined. Scrape down the bowl as needed.
  • Add the dry ingredients to the wet mixture and mix on low just until no dry flour remains. If using white chocolate chips, fold them in.
  • Cover and chill the dough for at least 30 minutes to prevent excessive spreading.
  • Meanwhile, combine the 1/3 cup sugar and cinnamon in a small bowl for the coating.
  • Scoop the chilled dough into 2-tablespoon portions and roll into balls. Roll each ball in the cinnamon-sugar coating to cover completely.
  • Place dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, until the edges look set and the centers are still slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For extra softness, store with a slice of bread.
Freezing: Roll dough into balls, coat in cinnamon sugar, and freeze on a tray. Transfer to a freezer bag and freeze up to 3 months. Bake from frozen, adding 1–3 minutes.
Tip: Use plain pumpkin puree (not pumpkin pie filling) and don’t skip the chill time—both help the cookies bake up soft and thick.

Nutrition

Calories: 190kcal | Protein: 2g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 100mg