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Pumpkin Snickerdoodles

Your favorite cookie with an autumnal twist.

I have always loved Snickerdoodles, maybe because of their soft and chewy texture, or more likely because I just can’t resist anything that’s topped with or rolled in cinnamon-sugar. In any case, they’re a delicious cookie — a true classic. Here, they get a nice little fall twist in the form of pumpkin and warming spices but they maintain all the qualities you love about traditional snickerdoodles (like that soft chew and the cinnamon-sugar). What’s not to love?

Now, how to make them:

Your first order of business is to whisk all your spices — cinnamon, ginger, nutmeg, allspice, cloves — into the flour, along with baking soda, cream of tartar, and salt.

Then you’ll cream together butter and brown and white sugar with a single egg yolk and some vanilla.

Next up is the thing that makes these special — pumpkin puree. Make sure to buy canned pumpkin and not pumpkin pie filling, which is already sweetened and spiced.

Roll the dough into balls…

… and then roll them in a mixture of cinnamon and sugar.

Line ’em up on two baking sheets and bake! This should net you two dozen cookies.

Twenty-four cookies seems like a lot but these have a way of disappearing pretty fast.

See, they’re soft and chewy — maybe even chewier than your basic snickerdoodle — and have a delicate pumpkin spice flavor that’s as cozy as it is delicious and it’s all wrapped up in the subtle crunch of cinnamon-sugar.

Yields 2 dozen cookies

15m prep time

10m cook time

30m inactive

Rated 4 out of 5
Rated by 2 reviewers
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
For the coating:
  • 2 tablespoons granulated sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer until well combined, about 2 minutes. Add egg yolk and vanilla and mix to combine. Add pumpkin and mix, stopping to scrape down sides of bowl a few times.
  4. Add flour mixture to butter mixture and mix until just combined. Cover bowl and chill for 30 minutes.
  5. In a small bowl, whisk together sugar and cinnamon for the coating.
  6. Scoop chilled dough out in 2 tablespoon portions and roll in cinnamon sugar. Place on baking sheets 1-inch apart.
  7. Bake until cookies are soft but set, 10-12 minutes.
  8. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Recipe adapted from Live Well Bake Often.

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