Pumpkin Snickerdoodles - soft and chewy fall cookies with a pumpkin twist on the popular snickerdoodle cookies; a MUST bake fall cookie recipe!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for more on affiliate links and my policies.
This post was originally shared on December 19, 2013 and has since been updated.
Luckily, I decided to go way back to 2013, to one of the first fall dessert recipes I baked and shared on Sarah's Bake Studio. I reworked the recipe, improved it to make it even more delicious, rebaked it, and now I am resharing this updated Thanksgiving cookie masterpiece.
Hello, new and improved Pumpkin Snickerdoodles.
The addition of pumpkin is subtle with a ¼ cup of pumpkin puree and 1 ½ teaspoons of pumpkin pie spice, but the pumpkin flavor is enough to kick your traditional Snickerdoodles up a notch and make these fall cookies a MUST at your Thanksgiving dessert table.
My original Pumpkin Snickerdoodle Cookies recipe called for a lot more pumpkin, which was delicious, but didn't enhance the pumpkin flavor, and made the texture of the cookies more cake than a cookie.
In addition to the pumpkin tweaks, this version of the recipe utilizes only the egg yolk.
Pumpkin has A LOT of water in it which makes cakey cookies, and we do not want that. We want soft and chewy with a Snickerdoodle cookie texture; omitting the egg white helps make this happen.
Pumpkin Snickerdoodles Tips & Tricks
1. Let your melted butter cool. Your melted butter should be only slightly warm to the touch; definitely not hot. You don't want the heat from your melted butter to cook your sugars or egg yolk; that's a flavor you don't want. Using melted butter means you don't have to wait for it to soften (score), and it will give your cookies a chewy texture.
2. Chill your cookie dough. Chill your cookie dough for at least one hour and up to five days. The addition of pumpkin makes this cookie dough very sticky, and chilling makes it easier to work with. Chilling your cookie dough also allows the cookies to not over-spread while baking; it keeps them thicker and chewy. Be sure to chill cookie dough between batches too.
These new and improved Pumpkin Snickerdoodles are spectacular and ALL cookie!
- Add egg yolk and vanilla extract; mix until combined.
- Gradually, add flour mixture to wet ingredients and mix until well-combined.
- Cover and refrigerate dough for a minimum of one hour. Dough can be refrigerated overnight for up to five days.
- Preheat oven 350 degrees.
- In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons of cinnamon.
- Bake for 10-12 minutes. Do not place cookie dough on hot baking sheet.
- Allow cookies to cool completely on baking sheet. Eat & Enjoy!