Pumpkin Snickerdoodle Cookies
Soft, thick pumpkin snickerdoodle cookies packed with warm fall spices and rolled in cinnamon sugar. These cookies are perfectly soft in the center, full of pumpkin flavor, and easy to make with no chilling required.
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Why You’ll Love These Pumpkin Snickerdoodles
Soft and thick: Blotted pumpkin keeps them soft without making them cakey.
No chilling: Mix, roll, and bake right away.
Warm fall flavor: Pumpkin, cinnamon, nutmeg, and cloves make these perfect for fall baking.
Two size options: Make bakery-size 4 oz cookies or 1.5 oz minis.
Chaos Notes
- Blot the pumpkin extremely well. Extra moisture can make the cookies cakey instead of thick and chewy.
- Shape the dough into tall mounds instead of flattening it to help the cookies stay thick.
- Bake one test cookie first. If it spreads more than you want, add 2 tablespoons of flour to the remaining dough.
- Let the cookies sit on the baking sheet for 10 minutes before moving them so the soft centers can finish setting.
Make It Your Way
- Use a stand mixer or electric hand mixer, or mix by hand with a sturdy wooden spoon or silicone spatula. Mix the dry ingredients on low speed or fold by hand just until the dough comes together.
Big Bake Energy
- For bakery-size cookies, portion the dough into 4 oz mounds and shape them tall instead of flattening.
Tiny Chaos
- For mini cookies, portion the dough into 1.5 oz rounds and leave space between them on the baking sheet.
Sweet Spot
- The edges should look set while the centers remain soft. Let the cookies rest on the baking sheet for 10 minutes so the centers can finish setting.
Save Some for Later
- Store fully cooled cookies in an airtight container. Freeze cooled cookies in a freezer-safe container for longer storage.
Pumpkin Snickerdoodle Cookies
Course: Cookies12
large cookies35
minutes16
minutes350
kcal350
°F1 large 4 oz cookie
Soft, thick pumpkin snickerdoodle cookies packed with warm spices and rolled in cinnamon sugar. No chilling required!
Ingredients
¾ cup (170 g) unsalted butter, cool and softened (not melted)
¾ cup (160 g) packed brown sugar
½ cup (100 g) granulated sugar
⅓ cup (82 g) pumpkin puree, blotted very well
1 large egg yolk
2 teaspoons vanilla extract
3¼ cups (405 g) all-purpose flour
1 tablespoon (8 g) cornstarch
1½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
2¾ teaspoons ground cinnamon
Small pinch ground nutmeg
Very tiny pinch ground cloves
- Cinnamon Sugar Coating
½ cup (100 g) granulated sugar
2¼ teaspoons ground cinnamon
Small pinch ground nutmeg
Very tiny pinch ground cloves
Directions
- Heat the oven to 350°F. Line baking sheets with parchment paper.
- Blot the pumpkin between several paper towels until it is very thick and paste-like. Removing the extra moisture keeps the cookies thick and chewy instead of cakey.
- Using a stand mixer or electric hand mixer, beat the cool softened butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy. To mix by hand, use a sturdy wooden spoon or silicone spatula and mix until smooth and well combined. Add the blotted pumpkin, egg yolk, and vanilla, then mix electrically or by hand until combined.
- In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or fold by hand just until a thick dough forms. Do not overmix.
- Combine all coating ingredients in a shallow bowl. Portion the dough into 4 oz pieces for large cookies or 1.5 oz pieces for minis. Roll each portion generously in the cinnamon sugar.
- Shape each portion into a tall mound, not a flat ball. Do not flatten. Place only 4–5 large cookies on each baking sheet.
- Bake large 4 oz cookies for 16–18 minutes. Bake 1.5 oz minis for about 14 minutes. The edges should appear set while the centers remain soft.
- Let the cookies rest on the baking sheet for 10 minutes before moving them to a cooling rack.
Notes
- Baker’s Note: Bake one test cookie first. If it spreads more than you want, mix 2 tablespoons of additional flour into the remaining dough. For the thickest cookies, keep the butter cool and blot the pumpkin extremely well.
Nutrition information is an estimate and may vary depending on ingredients, brands, and exact cookie size.
