Pumpkin Snickerdoodles
Soft, cinnamon-spiced cookies infused with pumpkin puree and coated in a warm sugar-spice crust, studded with optional white chocolate chips.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 360 g, spoon & level
- 1 teaspoon baking powder
- 2 teaspoons cream of tartar
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 0.75 cup unsalted butter 170 g, softened
- 1 cup granulated sugar 200 g
- 0.5 cup light brown sugar 100 g, packed
- 3 tablespoons pumpkin puree avoid pie filling
- 1 egg large, room temperature
- 1 egg yolk large, room temperature
- 1 teaspoon vanilla extract
- 0.5 cup white chocolate chips 90 g, optional
Coating
- 3 tablespoons granulated sugar 40 g
- 1 tablespoon pumpkin pie spice
Instructions
Dry Ingredients
- Whisk together flour, baking powder, cream of tartar, baking soda, salt, and pumpkin pie spice in a large bowl until evenly combined.
Wet Ingredients
- Cream butter with granulated sugar and brown sugar on medium speed for 2–3 minutes until light and fluffy. Beat in pumpkin puree, then add egg, egg yolk, and vanilla extract until smooth. Fold in white chocolate chips if desired.
Coating
- Stir together granulated sugar and pumpkin pie spice in a small bowl.
- Scoop 1½-tablespoon portions of dough and roll into balls, then coat in the sugar-spice mix.
- Place dough balls 2 inches apart on parchment-lined baking sheets. Chill on the tray for 10 minutes if dough feels warm.
- Bake at 350°F (177°C) for 8–9 minutes, until edges are lightly golden and centers remain slightly soft. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days—tested a batch left out for three days and they stayed chewy.
Freeze in a sealed bag for up to 3 months; thaw at room temperature or warm gently at 300°F (150°C) for 3 minutes. Always cool completely before sealing to prevent moisture buildup.