When were snickerdoodles invented?

Snickerdoodles have been around since the late 1800s, believed to have German or Dutch origins. Adding pumpkin turns the classic into a seasonal favorite.

What ingredients do I need to make pumpkin snickerdoodles?

You’ll need simple pantry staples: pumpkin puree, flour, baking soda, cream of tartar, salt, pumpkin pie spice, cinnamon, melted butter, brown sugar, egg yolk, vanilla extract, plus sugar and cinnamon for rolling.

Can I make snickerdoodles without cream of tartar?

Yes, but they won’t have the same classic snickerdoodle tang. If you don’t have cream of tartar, replace it with 1 teaspoon baking powder. The cookies will still be soft and spiced, just without that signature flavor.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can substitute fresh pumpkin. Roast, puree, and strain it to remove excess moisture before using. Since fresh puree can be more watery, make sure it’s thick and smooth so your pumpkin snickerdoodle cookies don’t turn out cakey.

How do I keep pumpkin cookies from being cakey?

The key is to use melted butter, just one egg yolk (no whole egg), and plenty of brown sugar. These steps help create chewy pumpkin snickerdoodles instead of cakey ones.

What makes these pumpkin snickerdoodles chewy?

Melted butter, the use of brown sugar, and egg yolk (instead of a whole egg) are the main factors. Slightly underbaking also helps maintain that soft, chewy texture.

What’s the best way to store pumpkin cookies?

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container, as it helps maintain moisture without making the cookies soggy.

Can I freeze the cookie dough?

Absolutely. Roll the dough balls in cinnamon sugar, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Chilling the dough before rolling is especially helpful with gluten-free flour since it can be a little softer.

How can I make these cookies vegan?

To make vegan pumpkin snickerdoodles, replace the butter with vegan butter or coconut oil, and skip the egg yolk by adding 2 tablespoons of applesauce or a flax egg. The texture will still be chewy and delicious.

How long do pumpkin snickerdoodles stay fresh?

They stay soft and chewy for 3–4 days at room temperature in an airtight container. For longer storage, freeze the baked cookies for up to 2 months.

Soft and Chewy Pumpkin Snickerdoodles

Description

This no-chill pumpkin snickerdoodle cookie recipe is soft, chewy, and full of pumpkin spice flavor. Ready in 30 minutes and perfect for fall baking.

Ingredients

Scale

1/2 cup (120 grams) pumpkin puree
2 1/3 cups (280 grams) all purpose flour
1 ¼ teaspoons baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 cup (227 grams) unsalted butter, melted
1 1/2 cups (300 grams) light brown sugar
1 large egg yolk
1 tablespoon vanilla extract

For the cinnamon sugar coating:

1/2 cup (100 grams) white sugar
1 teaspoon cinnamon

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Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Line a small baking sheet with 3 layers of paper towels. Spread the pumpkin puree evenly on top with a spatula, then cover with another 3 layers of paper towels. Press gently to absorb excess liquid. Peel away and repeat once more with fresh paper towels to remove even more moisture. Carefully scrape the pumpkin puree from the bottom paper towel into a small bowl and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg yolk, blotted pumpkin puree, and vanilla, and whisk until well combined. You can also use an electric hand mixer on medium speed for this step to make the mixing easier.
Add the flour mixture into the wet ingredients and mix on low speed with an electric hand mixer (or by hand with a spatula) until just combined, scraping down the sides as needed. Do not overmix. Let the dough rest for 5–10 minutes at room temperature to firm up slightly (this makes scooping and rolling easier).
Meanwhile, make the cinnamon sugar coating by whisking together the sugar and cinnamon in a small mixing bowl.
Use a small cookie scoop to portion the dough. Roll each dough ball in the cinnamon sugar coating and place onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 11–13 minutes, until the edges are set but the centers still look soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

How to store: Store cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container to keep them soft.

How to freeze: Freeze unbaked cookie dough balls (after rolling in cinnamon sugar) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time. Baked cookies can also be frozen for up to 2 months. Thaw at room temp before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Bake
Cuisine: American