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Pumpkin Snickerdoodle Cookie Recipe – A Delicious Fall Twist On A Classic Cookie

There is nothing that screams Fall more than the flavor of pumpkin, cinnamon and sugar coated desserts and Snickerdoodle Cookies! Combine them all together and you have yourself the perfect Autumn dessert that you can share with your family and friends.

These large cookies that are know for their crinkled top and cinnamon sugar coating have been popular for decades. They originated as a way to make plain sugar cookies more exciting and flavorful.

The cinnamon sugar coating adds a warm flavor to the cookie and this is why they are most often served in the cool months of the year. However there is one ingredient that makes these cookies differ from standard butter sugar cookies.

pumpkin snickerdoodle cookies
Take your classic snickerdoodle recipe over the top delicious with the addition of pumpkin puree!

What Make Snickerdoodle Cookies Different Than Sugar Cookies

As mentioned above, snickerdoodle cookies are known for the cinnamon sugar coating that is on the outer surface of each dough ball before baking. However, with just one bite, you will notice that these cookies are typically much chewier than standard sugar cookies.

That is because cream of tartar is added to the dough. Although cream of tartar is most often used to stabilize egg whites or cream while whipping them, it is also the key ingredient in this Pumpkin Snickerdoodle Cookie recipe.

When added to baked goods, cream of tartar helps to activate the baking soda, making the cookies have a soft and pillowy texture. It also adds a slight hint of tanginess to the cookies, which in turn makes them transition from a sugar cookie to a snickerdoodle cookie.

Where to Buy Cream of Tartar

You will find cream of tartar in the spice aisle of most larger grocery stores. Look for a smaller than normal size spice container filled with a fine white powder.

However, if you can’t find it next to the cumin, garlic powder and onion powder, there is another location that you might locate it. During certain times of the year, especially around the holidays, look in the baking aisle.

You can often find cream of tartar near the other baking supplies, especially near the pie ingredients. And if all else fails, ask someone because sometimes the little containers are on a special display or end cap of an aisle where you would never think to look.

Of course, if you prefer, you can always order cream of tartar from Amazon. McCormick’s Cream of Tartar is the same product that I purchase from my local Kroger grocery store.

cookie dough batter
The cream of tartar that is added to snickerdoodle cookies is what gives them that soft and pillowy texture.

Pumpkin Snickerdoodle Cookies

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 1 1/2 cups of flour
  • 1 3/4 tsp. cornstarch
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup white sugar
  • 6 Tbsp. brown sugar
  • 1 large egg
  • 6 Tbsp. pumpkin puree
  • 3/4 tsp. pure vanilla extract

Coating Ingredients

  • 3 Tbsp. granulated sugar
  • 3/4 tsp. cinnamon

INSTRUCTIONS

In a medium size mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and allspice. Set the dry ingredients aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer cream together room temperature butter, granulated sugar and brown sugar until combined.

Be sure to scrape the edges of the bowl during the mixing process. Then add in the egg, pumpkin puree and vanilla extract. Mix just until incorporated.

Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined.

cinnamon sugar coating
Once the dough has chilled, form 2 inch balls and coat them in a cinnamon sugar mixture.

Chill The Dough

Cover the bowl with plastic wrap and place in the refrigerator to chill for 45 minutes to 1 hour. You want the dough to firm up a bit so that it can be rolled, but still tacky enough that the cinnamon sugar coating can adhere to the surface prior to baking.

*It is extremely important to not skip this step. I know that you are going to want to bake the pumpkin snickerdoodle cookies right away, but chilling is required for them to turn out perfect.

Otherwise, if you put the warm dough on a baking sheet, they will spread too much and you will end up with flat discs instead of puffy cookies.

Prepare the Dough For Baking

Ten minutes before you are ready to prepare the cookies for baking, preheat the oven to 350°F (177°C). Then place parchment paper or a silicone baking mat in the bottom of a large baking sheet. Set aside.

*As a side note, I have fallen in love with my silicone baking mats. I used to use disposable parchment paper all the time in both my baking and cooking recipes.

However, it got extremely expensive to purchase parchment paper over and over again. Therefore, I tried the silicone baking mats and I wish I would have ordered them years ago.

cookie dough balls on silicone baking mat
You can use a silicone baking mat not only to bake cookies, but also to make sheet pan dinners like Salmon & Asparagus.

I use them constantly and they clean up nicely with very little effort. I now have a mat for each one of my baking sheets!

Once the baking sheet is prepared it is time to make the cinnamon sugar coating. In a small bowl, whisk together the 3 tablespoons of granulated sugar with 1 1/2 teaspoon cinnamon. Set aside.

Use a medium cookie scoop or a tablespoon measuring spoon and measure 2 tablespoons of dough. Roll the dough in the palm of your hands to shape it into a ball.

Roll each dough ball in the cinnamon sugar topping mixture to evenly coat the entire outer surface. Transfer the dough balls to the prepared baking sheet, leaving 2 inches between each ball.

Bake Time

Place the baking sheet in the preheated oven and bake for 12 – 14 minutes or until the pumpkin snickerdoodle cookies are light golden in color. They may look a little underdone at this point, but they will continue to firm up once they are pulled out of the oven.

pumpkin snickerdoodle cookies on cooling rack
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Remove the baking sheet from the oven and leave the cookies sit for 5 minutes. Then transfer the cookies to a wire cooling rack to cool completely.

Store in a closed container at room temperature for up to 7 days.

*Helpful tip – Place a piece of bread in the container with the cookies and the cookies will always be soft!

Enjoy! Mary

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Pumpkin Snickerdoodle Cookie Recipe

pumpkin snickerdoodle cookies on plate next to a pumpkin

A classic snickerdoodle cookie recipe taken to a new level with the addition of pumpkin flavor. The perfect Fall or Winter cookie recipe.

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 50 minutes
Total Time 1 hour 14 minutes

Ingredients

  • 1 1/2 cups of flour
  • 1 3/4 tsp. cornstarch
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup white sugar
  • 6 Tbsp. brown sugar
  • 1 egg
  • 6 Tbsp. pumpkin puree
  • 3/4 tsp. pure vanilla extract

Outer Coating Ingredients

  • 3 Tbsp. cup granulated sugar
  • 3/4 tsp. cinnamon

Instructions

  1. In a medium size mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and allspice. Set the dry ingredients aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer cream together butter, granulated sugar and brown sugar until combined. Be sure to scrape the edges of the bowl during the mixing process. Add in the egg, pumpkin puree and vanilla extract. Mix just until incorporated.

  3. Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined.

  4. Cover with plastic wrap and chill 45 minutes to 1 hour. You want the dough to firm up a bit so that it can be rolled, but still tacky enough that the cinnamon sugar coating can adhere to the surface prior to baking.

  5. 10 minutes before you are ready to prepare the cookies, preheat the oven to 350°F (177°C). Place parchment paper or a silicone baking mat in the bottom of a large baking sheet. Set aside. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Set aside.

  6. Use a medium cookie scoop or a tablespoon measuring spoon and measure 2 tablespoons of dough. Roll the dough in the palm of your hands to shape it into a ball. Roll each dough ball in the cinnamon sugar topping mixture to evenly coat the outer surface. Transfer the dough balls to the prepared baking sheet, leaving 2 inches between each ball.

  7. Place the baking sheet in the preheated oven and bake for 12 - 14 minutes until light golden in color. They may look a little underdone at this point, but they will continue to firm up once they are pulled out of the oven. Leave on baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.

Notes

Store at room temperature in a closed container for up to 7 days.

Recipe provided by Make Your Meals.

Nutrition Information:

Yield:

20

Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 108mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g
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