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These Pumpkin Snickerdoodles are a must-bake for fall.
After releasing my second cookbook on COOKIES, you would think I’d be totally sick of cookies … but that couldn’t be further from the truth!
They’re still my favorite thing to bake – especially now that we’ve officially entered the holiday baking season. My favorite time of year!
These Pumpkin Snickerdoodle Cookies are the perfect fall bake, filling your house with the most delicious aromas as they bake. They basically smell like the most perfect fall candle, but you get to eat them!
These snickerdoodles would be a perfect addition to any dessert table and are always a total crowd-pleaser.
A super easy recipe, these cookies are also a fun recipe to make with the kids.
How to Make Pumpkin Snickerdoodles
What Does Cream of Tartar do in Snickerdoodles? What if I Don’t Have Cream of Tartar?
- Cream of tartar is the key ingredient for that tangy taste, chewy texture, and distinct craggly surface that makes snickerdoodles so delightful.
- The combination of the cream of tartar and baking soda also helps leaven the cookies, so they’re nice and thick and fluffy.
- You can omit it if you must, but the final taste and texture won’t quite be the same.
Why is There Coconut Oil in This Snickerdoodle Recipe?
This Pumpkin Snickerdoodles recipe uses part butter and part coconut oil as a replacement for the traditional choice of shortening. The oil helps create a thick chewy cookie since, unlike butter, it contains no water. It also allows the pumpkin spice flavors to shine. Choose refined coconut oil which is neutral in flavor (unlike virgin coconut oil which has the coconut flavor and aroma). Measure coconut oil when it’s solid yet creamy and scoopable – or better yet, just weigh it to be accurate. It should not be melted nor so cold that it’s hard and brittle.
What if I Don’t Have Refined Coconut Oil? What Can I Use Instead?
Simply use 2 sticks (227 grams) of unsalted butter total in this recipe if you don’t have coconut oil.
What Type of Pumpkin Should I Use for Pumpkin Snickerdoodles?
- I used store-bought canned pumpkin puree for this Pumpkin Snickerdoodles recipe.
- You can alternatively use homemade pumpkin puree.
- Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
- Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin, and learn how to make your own pumpkin puree!
Why is There Only an Egg Yolk in This Pumpkin Snickerdoodle Recipe?
- This helps prevent the Pumpkin Snickerdoodles from becoming too cakey.
- The pumpkin puree is already adding in so much moisture, the egg yolk is the perfect thing to help bind the dough together and add richness and a little bit of chewiness.
- The result are ultra-soft and fluffy cookies that don’t just taste like dense cake!
Why Use a Cookie Scoop?
- Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped, and evenly-baked cookies.
- My cookie scoop is one of my most frequently used kitchen gadgets.
- A spring-loaded scoop saves you *so much time* in forming the balls of dough.
- When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies.
- Learn more about Cookie Scoops and how to use them here!
How to Store Pumpkin Snickerdoodles
Place the baked Pumpkin Snickerdoodles in an airtight container and store at room temperature for up to 3 days. Store with an apple wedge, slice of sandwich bread, or tortilla to keep them softer for longer.
How to Freeze Pumpkin Snickerdoodle Dough
Shape the Pumpkin Snickerdoodle dough into balls, coat in the cinnamon sugar, and flatten as the recipe directs. Place the disks of dough on a parchment-lined baking sheet and freeze until firm. Remove to an airtight container. Bake directly from the freezer at 325°F for about 15 minutes. Learn more about freezing cookie dough here.
More Pumpkin Recipes to Try:
- Pumpkin Spice Coffee Cake
- Pumpkin Bars with Brown Sugar Frosting
- Brown Butter Pumpkin Chocolate Chip Cookies
- Easy Pumpkin Pie
- Pumpkin Chocolate Cheesecake Bars
For the cookies:
- 2 1/2 cups (318 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (99 grams) refined coconut oil, solid but creamy (about 70°F)
- 1 cup (200 grams) granulated sugar
- 1/4 cup (50 grams) dark brown sugar
- 3/4 cup (183 grams) puree pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, ginger, nutmeg, and cloves to combine.
- In a large bowl, use an electric mixer to beat the butter, coconut oil, and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree and beat to combine. Add the egg yolk and vanilla and beat until combined. Slowly beat in the flour mixture. Dough will be soft and slightly sticky.
- Cover with plastic wrap and chill in the fridge for at least 1 hour or until firm enough to scoop. You can also refrigerate for up to 24 hours, just let sit at room temperature until malleable enough to scoop.
- Combine the 1/4 cup of sugar with the cinnamon in a shallow dish. Using a spring-loaded scoop, divide the dough into 3-tablespoon sized balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten with the bottom of a measuring cup or glass. Sprinkle lightly with additional cinnamon sugar, if desired.
- Bake for 10 to 12 minutes, or until the cookies are set and beginning to brown at the edges. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
This recipe was published in 2020 and updated with additional recipe tips and information. Photos by Ashley McLaughlin.