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Pumpkin Snickerdoodle Cookies - Soft, Cozy, and Perfectly Spiced

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Wet Ingredients: 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg yolk (see note below)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • Cinnamon-Sugar Coating: 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of nutmeg (optional)

Method
 

  1. Prep the basics: Line two baking sheets with parchment. In a medium bowl, whisk the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. Cream the butter and sugars: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
  3. Add yolk, vanilla, and pumpkin: Mix in the egg yolk and vanilla until smooth. Add the pumpkin puree and beat until combined. The mixture may look slightly curdled—this is normal.
  4. Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no streaks of flour remain. Do not overmix.
  5. Chill the dough: Cover and chill for 30–45 minutes. This helps the cookies bake thicker and reduces stickiness for easier rolling.
  6. Make the coating: Stir together sugar, cinnamon, and a pinch of nutmeg in a small bowl.
  7. Preheat the oven: Heat to 350°F (175°C) while the dough chills.
  8. Shape and roll: Scoop 1 1/2-tablespoon portions (a medium cookie scoop). Roll into balls, then coat generously in the cinnamon-sugar mixture.
  9. Space and bake: Place on prepared sheets, leaving about 2 inches between cookies. Bake 10–12 minutes, until edges are set and the tops are puffed but still soft in the center.
  10. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll settle into that classic crackly top as they cool.