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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with crisp, caramelized edges and crinkled tops thanks to blot-dry pumpkin puree and a cinnamon-spice sugar roll. A soft, pillowy center comes from creamed butter and a quick bake at 375°F.
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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: 165
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
  • 0.33 cup pumpkin puree (blotted dry on paper towels)
  • 1 tsp vanilla extract
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best snickerdoodle-style crisp edges, blot the pumpkin puree thoroughly—excess moisture makes the tops spread and lose the crinkle. 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. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) and proceed the same way.