These pumpkin snickerdoodles are the ultimate fall treat! They’re super soft and fluffy, and the best part is that they’re egg free! These cookies tick off all the check marks for cozy fall spices. Your kitchen is sure to smell amazing after baking a batch of these!
- All-Purpose Flour: You’ll need 300 g or about 2 ½ cups of flour.
- Cream of Tartar: This makes the cookies super soft and fluffy! It also gives the cookies a slight tang and reacts with the baking soda to help them rise.
- Baking Soda: You’ll need 1 tsp.
- Fall Spices: You’ll need all the classic fall spices like cinnamon, ginger, nutmeg, cloves, and allspice. We prefer to use individual spices because it allows for more flavor control.
- Salt: You’ll need ½ tsp.
- Unsalted Butter: You’ll need 226 g (1 cup) or two sticks of butter. It should also be at room temperature.
- Granulated + Dark Brown Sugar: We like to use a mixture of both. In this case, dark brown sugar pairs perfectly with the warming spices in the cookie.
- Pumpkin Puree: Be sure to use 100% pumpkin puree and not pumpkin pie filling.
- Vanilla Extract: You’ll need 2 tsp of pure vanilla extract.
No. Pumpkin pie filling already contains sweetener and spices that would alter the flavor of the recipe. It’s best to stick with 100% pumpkin puree. We use the canned version for this recipe.
Cream of tartar gives these cookies their classic soft texture. This happens because it prevents the sugar in the cookie from crystallizing. Thus, giving you a softer, chewier cookie!
You can store them in an airtight container for up to one week.
The cookie dough can be placed in the freezer for up to three months. Before baking, roll them in the cinnamon sugar. If the sugar doesn’t stick, thaw the dough at room temperature or in the fridge overnight. They’ll also need to be baked for a few extra minutes.
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Tips for the Best Pumpkin Snickerdoodles
- If you like your cookies nice and chewy, it’s best to slightly under bake them. If you bake them for too long, they could become dry.
- You’ll know they’re just about done when you start to see cracks forming on top.
- To prevent the cookies from being too dry, spoon and level your flour. However, this only applies to you if you’re using cups to make this recipe. Otherwise, grams should provide you with more accurate results. You’ll also want to fluff up your flour before spooning it out. This step is especially important for flour as it’s easy to pack in too much when using cups.
- In order to prevent excess spreading, chill the cookie dough in the fridge for 1 hour.
- Before baking, generously roll the dough balls in cinnamon sugar for a delicate crunch. This also helps to get those nice cracks on the top of the cookie.
These pumpkin snickerdoodles are the ultimate fall treat! They’re soft, chewy, and full of warming spices. Plus, they’ll make your kitchen smell amazing!
- 300 g (2 ½ cups) all-purpose flour, spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
- 226 g (1 cup) unsalted butter, room temp
- 100 g (½ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar, packed
- 120 g (½ cup) pumpkin puree
- 2 tsp vanilla extract
- 50 g (¼ cup) granulated sugar
- 1 ½ tsp ground cinnamon
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed until light and fluffy (1-2 minutes). Scrape down the sides as needed with a flexible spatula.
- Mix in the pumpkin puree and vanilla extract. Scrape down the sides once more.
- On the lowest speed setting, add the flour in three additions until just combined. Remove the bowl from the stand mixer and scrape down the bottom and sides to make sure everything is incorporated. Cover and chill in the fridge for 1 hour.
- 15 minutes before removing the dough from the fridge, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- On a small plate, mix the sugar and cinnamon for rolling. Portion the cookies using a 3 tbsp cookie scoop, then roll each cookie into a ball with your hands.
- Roll the cookie balls in the cinnamon sugar and place two inches apart on the prepared baking sheet.
- Bake for 12-14 minutes or until the edges have set and the centers look puffy. You should also start to see cracks forming on top.
- Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Be careful not to over mix your cookie dough
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