Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure it's well-drained and smooth. Fresh pumpkin can be more watery than canned, so you might need to add an extra tablespoon of flour to compensate.

What if I don't have cream of tartar?

While cream of tartar gives snickerdoodles their signature tang, you can substitute it with 1 teaspoon of lemon juice mixed into the wet ingredients. The flavor will be slightly different but still delicious.

Why are my cookies spreading too much?

This usually happens when the dough is too warm or the butter was too soft. Try chilling the shaped cookies for 15 minutes before baking, and make sure your butter is softened but still holds its shape.

Can I double this recipe?

Of course! This recipe doubles beautifully. Just make sure you have enough mixing bowl space and baking sheets to handle the larger batch.

How do I know when they're done?

The edges should be just set but not browned, and the centers might look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven.

Pumpkin Snickerdoodles Cookies

Name: Pumpkin Snickerdoodles Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 3/4 cup butter, softened; 1/4 cup shortening; 3/4 cups granulated sugar; ¾ cups light brown sugar; 1 large egg; ½ cup pumpkin puree (canned, or homemade); 2 teaspoons vanilla extract; 3 cups all-purpose flour; 3 teaspoons pumpkin pie spice; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; ¼ cup granulated sugar, for rolling the dough balls; 1 Tablespoon ground cinnamon, for rolling the dough balls

Description

These Pumpkin Snickerdoodles are soft, chewy cookies with a warm pumpkin spice flavor, rolled in a sweet cinnamon-sugar coating. Perfect for fall baking or a cozy treat any time!

Ingredients

Scale

3/4 cup butter, softened
1/4 cup shortening
3/4 cups granulated sugar
¾ cups light brown sugar
1 large egg
½ cup pumpkin puree (canned, or homemade)
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
¼ cup granulated sugar, for rolling the dough balls
1 Tablespoon ground cinnamon, for rolling the dough balls

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Instructions

Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
Bake 8 to 10 minutes (don’t over bake!) Remove immediately to a cooling rack to cool completely.

Notes

Chill the dough to make it easier to handle. Don’t overbake to keep the cookies soft and chewy. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 24
Calories: 192 kcal
Sugar: 15 g
Sodium: 145 mg
Fat: 8 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g