These Best Ever Pumpkin Snickerdoodles have earned their title! Super easy, plush and soft snickerdoodles flavored with pumpkin spice. This recipe is going to be your go-to!
So I don’t usually have problems admitting when I’m wrong, but after multiple people said my original Pumpkin Snickerdoodle recipe wasn’t pumpkin-y enough, I went back to the drawing board.
I happened to think they were awesome, but if you guys didn’t think so, something must have been off.
I was trying to figure out how to make these pumpkin-y and delicious without sacrificing the texture of the cookie. See, pumpkin is a tricky ingredient. It adds lots of moisture but also tends to make baked goods quite cake-y. While snickerdoodles are plush, soft, and tender in nature, I didn’t want them to end up super fluffy and cake-y with excess pumpkin. What’s a gal to do?
But then I got this recipe down and I knew this was a true winner. Super soft, tender and buttery with a light texture that’s still fluffy but not dry and cake-y. Lots of spice (because I am a cinnamon fiend and more spice is better!), and more pumpkin than the original recipe. This also has that traditional snickerdoodle taste and “rise” thanks to cream of tartar.
Overall, I think you’re going to LOVE them. I certainly did! I shared them with neighbors and everyone went crazy for them. Admittedly, I’m not a HUGE pumpkin fan (sorry!!) but I put down several of these cookies. The texture and flavor totally makes the cookies as spectacular as they are.
New and improved Best Ever Pumpkin Snickerdoodles. You asked, I improved! And I think you’re going to looooove the changes!
*recipe slightly adapted from Cooking Classy
Best Ever Pumpkin Snickerdoodles (New & Improved!)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 3/4 cup brown sugar
- 1 large egg yolk
- 3/4 cup pumpkin puree not pumpkin pie filling!
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 3½ teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- FOR ROLLING & TOPPING:
- 1/4 cup granulated sugar
- 1½ teaspoons ground cinnamon
- In a large bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar together until creamy, about 20 seconds. Add in the egg yolk and beat well, followed by the pumpkin puree and vanilla extract.
- In a large bowl, combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and spices and whisk well. Gradually add in the flour mixture to the stand mixer bowl with the wet ingredients, scraping down the sides of the bowl as needed, until a soft dough comes together. Place plastic wrap over the dough bowl and refrigerate for at least 1 hour or until easier to handle (dough is very sticky at first but will set more in the fridge during chilling time).
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Meanwhile, in a small bowl, whisk together the topping: granulated sugar and cinnamon.
- Scoop out about 1 Tablespoon of dough using a cookie dough scoop and roll it into a ball using your hands. Dredge the dough ball into the cinnamon sugar mixture. Place 2" apart on the baking sheets.
- Bake for 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Cookies may look slightly underdone; this is okay as they will continue to set up as they cool. Do not over-bake! Cool on the baking sheet for about 5-10 minutes before transferring to a wire rack to cool completely. If you have leftover cinnamon sugar after baking, I like to sprinkle some additional cinnamon sugar over the still-warm cookies for added flavor and texture.
These are SO delicious and they’re my new favorite recipe! I think you’ll agree that this recipe truly is the best ever!
Have a super sweet day!