These Pumpkin Snickerdoodle Cookies Are Soft, Chewy, And Taste Like Fall

Pumpkin snickerdoodle cookies are chewy and nostalgic, with a burst of fall flavor coming from both warming

pumpkin

pie spice and earthy canned pumpkin. These cookies are crisp on the outside with edges that have a signature caramelized sugar color and crunch, but they still remain soft and chewy in the center for a great texture contrast.

Learn how to make pumpkin snickerdoodles. Your fall baking will never be the same.

Pumpkin Snickerdoodle Ingredients

To make pumpkin snickerdoodles, you’ll need the following ingredients, all readily available:

• 
  All-purpose flour:
  
  This type of flour is the perfect option for cookies that will be chewy in the middle but perfectly crisp on the outside.
• 
  Cream of tartar:
  
  Fans of
  
  homemade snickerdoodles
  
  will know that cream of tartar is a magic—and necessary—ingredient for the true snickerdoodle texture. It helps make the cookies pillowy soft and chewy.
• 
  Baking soda:
  
  Gives the cookies a bit of lift while they bake so they’re fluffy.
• 
  Kosher salt:
  
  Just a pinch is necessary to balance all the flavors:
• 
  Pumpkin pie spice:
  
  Used in the cookie dough and in the sugar coating, this is where the real flavor of fall is. You can mix up your own
  
  pumpkin pie spice
  
  , or reach for the jar at the grocery store.
• 
  Unsalted butter:
  
  Adds moisture and richness to the cookies.
• 
  Light brown sugar and granulated sugar:
  
  We call for both types of sugar in this cookie so you get sweetness and a hint of caramel. Some of the granulated sugar is also used to make the sugar coating for the cookies.
• 
  Large eggs:
  
  You need just the yolks, as they help make the cookies chewy and thick.




• 
  Canned pumpkin:
  
  Canned pumpkin is available year-round near the pudding mixes in the baking aisle.
• 
  Vanilla extract:
  
  An essential ingredient for baking as it elevates all the flavors of the final dish.

How To Make Pumpkin Snickerdoodles

The dough for these pumpkin snickerdoodles does need some time to chill in the fridge for the best texture (about 30 minutes), so just make sure you build that time into your baking agenda. Here’s a brief outline of the key steps; the full recipe is further below.

• 
  Step 1. Combine dry ingredients:
  
  First, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice, and set it aside.
• 
  Step 2. Cream butter and sugars:
  
  Next, beat together butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy. Add egg yolks, pumpkin puree, and vanilla, and beat until just combined. Be careful not to overmix as it can make the final cookie flat.
• 
  Step 3. Make cookie dough:
  
  With the mixer on low, gradually add the dry ingredients until combined.
• 
  Step 4. Chill dough:
  
  Cover the bowl with plastic wrap and refrigerate until chilled. Meanwhile, preheat the oven, and line three large baking sheets with parchment paper.
• 
  Step 5. Make sugar mixture:
  
  Whisk together the rest of the pumpkin pie spice and granulated sugar; set aside.
• 
  Step 6. Scoop and roll dough:
  
  Scoop the dough, and roll it between your hands into a ball, place it in the spiced sugar mixture, and roll until the dough ball is evenly coated. Place each dough ball on one of the prepared baking sheets, about one inch apart, and flatten slightly. Repeat with all of the dough and sugar mixture.




• 
  Step 7. Bake cookies:
  
  Bake the cookies one sheet at a time in the preheated oven, until they are set around the edges, about 12 minutes. Let cool on pans for 5 minutes before transferring to wire racks to cool completely.
  
  

Why Is a Cookie Called a Snickerdoodle?

Joy of Cooking

claims that the word “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don’t have anything to do with snails or noodles, though: They’re actually delicious German cinnamon rolls.

How Can You Tell When Snickerdoodles Are Done?

The cookies are done when the edges are just set and the centers are soft and cracked.

Our Tips for the Best Pumpkin Snickerdoodle Cookies

Of the many

cookie recipes

we have, these pumpkin snickerdoodles are among the easiest. But the Test Kitchen still has a few tips to share so your batch will be better than perfect.

• 
  Press down:
  
  Flattening the cookies slightly helps them to spread more evenly for the perfect thickness and texture from side to side.
• 
  Hands free:
  
  Try to shake and shimmy the bowl with the sugar to coat the dough without having to get your hands dirty.
• 
  No pumpkin spice?
  
  No problem! Use all cinnamon instead.

How To Store Pumpkin Snickerdoodles

Keep these pumpkin snickerdoodle cookies in airtight containers at room temperature for up to one week.

Can You Make Pumpkin Snickerdoodles Ahead?

This cookie dough will keep covered in the refrigerator for up to three days.

More Pumpkin Dessert Recipes

Itching to use up the rest of that canned pumpkin? Try one of these autumn favorites next:

• 
  Pumpkin Pound Cake
  
• 
  Pumpkin Chocolate Chip Muffins
  
• 
  Pumpkin Pecan Coffee Cake
  
• 
  Pumpkin Layer Cake with Caramel-Cream Cheese Frosting
  
• 
  Pumpkin Bread
  
• 
  Sugar and Spice Pumpkin Muffins
  
• 
  Pumpkin Dump Cake
  
• 
  Pumpkin Spice Bundt with Brown Sugar Icing and Candied Pecans
  

Editorial contributions by


Alesandra Dubin

.