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These are the BEST EVER Pumpkin Snickerdoodle Cookies! Soft and chewy with a fluffy interior and tons of delicious pumpkin spice and cinnamon sugar flavors! Makes a big batch and great for gifting!
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5 from 1 vote

Best Ever Pumpkin Snickerdoodles (New & Improved!)

These Best-Ever Pumpkin Snickerdoodles are a new and improved recipe with more pumpkin flavor and an amazing light and soft texture. You do not want to miss these cookies!
Prep Time1 hr
Cook Time14 mins
Total Time1 hr 14 mins
Course: Cookies
Servings: 36
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 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
  • cups all-purpose flour
  • 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
  • teaspoons ground cinnamon

Instructions

  • 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.