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Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies with a cinnamon-sugar coating and warm orange tint bake into soft, pillowy centers with golden, caramelized crinkled edges. The key method is blotting pumpkin puree dry for better texture and crisp edges.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 170
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) Blot several times until as dry as possible.
  • 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 and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for nonstick release.
Dry the pumpkin and make the dry mix
  1. Blot the pumpkin puree between paper towels several times to remove as much moisture as possible; this is key for crisp edges.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
Cream butter and sugar, then combine
  1. Beat the softened butter and granulated sugar until very light and fluffy to incorporate air.
  2. Beat in the egg, then mix in the vanilla extract and the blotted pumpkin puree.
  3. Fold in the flour mixture until just combined; the dough will be slightly sticky.
Chill, roll, and bake
  1. Refrigerate the dough for 30 minutes if it feels very soft so the cookies hold their shape.
  2. Mix the rolling sugar with cinnamon and pumpkin pie spice in a shallow bowl.
  3. Scoop the dough into about 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar so each cookie is coated.
  4. Bake for 10-12 minutes at 375°F until the edges are set and the tops are crinkled.
Cool
  1. Cool on the pan for 5 minutes; the cookies will firm as they cool.

Notes

For the best crinkled texture, blot the pumpkin puree until the paper towels look dry between presses—extra moisture can soften the edges. Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months; thaw at room temperature. For a lighter option, use half butter and half neutral oil for a softer bite, keeping the same baking time and rolling coating.