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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with warm cinnamon-spice flavor and crinkled cinnamon-sugar tops. The blotted pumpkin puree helps the dough bake up with soft centers and golden caramelized edges.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp allspice
  • 0.5 tsp salt
wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.3333 cup pumpkin puree (blotted dry on paper towels)
  • 1 tsp vanilla extract
rolling sugar
  • 0.3333 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 375F, then line baking sheets with parchment for easy release.
  2. Blot pumpkin puree between paper towels several times to remove as much moisture as possible for crisp edges.
Mix the dry ingredients
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
Mix the cookie dough
  1. Beat unsalted butter and granulated sugar until very light and fluffy.
  2. Beat in the egg, then mix in vanilla extract and blotted pumpkin puree.
  3. Fold in the flour mixture until just combined; the dough should be slightly sticky.
Chill and roll
  1. Refrigerate the dough for 30 minutes if it feels very soft.
  2. Mix rolling sugar, cinnamon, and pumpkin pie spice in a shallow bowl.
  3. Scoop dough into 1-1/2 tablespoon balls and roll generously in the cinnamon spice sugar.
Bake and cool
  1. Bake for 10-12 minutes at 375F until edges are set and tops are crinkled.
  2. Cool on the pan for 5 minutes so the cookies firm as they cool.

Notes

For the best crinkled tops, blot pumpkin puree thoroughly—extra moisture can soften the edges. Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature before serving. For a dairy-free option, use a 1:1 plant-based butter stick (solid, for baking) in place of unsalted butter.