Pumpkin Spice Snickerdoodles

If you’ve ever baked pumpkin cookies that came out cakey or bland, this recipe will change your mind. The secret is straining the pumpkin puree before it hits the dough. It removes the excess water that usually leads to cakey cookies, leaving you with the dense, chewy texture snickerdoodles are known for. Don’t get me wrong, I love a cakey cookie (it is why I developed these pumpkin spice black-and-white cookies), but sometimes you just want that classic crispy edge, chewy center situation. These Pumpkin Spice Snickerdoodles are soft and chewy, rolled in pumpkin-spiced sugar, and would pair perfectly with your afternoon coffee.

Can I make these without the cream of tartar?

No! This recipe was specifically designed to use cream of tartar as an acid for leavening. Removing it will ensure that the cookies don’t rise, crinkle, or bake as they are supposed to! If you don’t have any cream of tartar on hand, check out some of my other fall recipes that do not call for it like my apple cider blondies.

Can I freeze the dough?

• Yes! For pumpkin spice snickerdoodles on demand, scoop the dough into balls (before rolling them in the cinnamon sugar), freeze them on a baking sheet until solid, then transfer to an airtight container or freezer bag. Bake straight from frozen- just add a minute or two to the bake time.

Pumpkin Spice Snickerdoodles

Perflect chewy, and buttery and spiced snickerdoodles.

PRep TimePrep Time 10 minutes mins

Cook TimeCook Time 12 minutes mins

Servings 24 cookies

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Ingredients

• 2 1/2 cups all-purpose flour 315 grams
• 1 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoon cardamom
• 1 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup unsalted butter melted and cooled, 226 grams
• 1 cup granulated sugar 200 grams
• 1 cup dark brown sugar packed, 200 grams
• 2/3 cup pumpkin puree 154 grams

For Rolling

• 1/2 cup granulated sugar 100 grams
• 2 tsp pumpkin pie spice

Instructions

• In a small bowl, add the flour, baking soda, cream of tartar, kosher salt and spices. Mix with a fork to combine evenly and set aside.
• Spread the pumpkin puree onto a paper towel, use a few layers here. Place another paper towel on top and pat out some of the moisture. Lift up the paper towel underneath with the puree, hold it over a small bowl and squeeze to get out the excess water. Place the strained puree into a small bowl. There will be about 1/2 cup puree left. Set aside.
• In a large bowl, add the melted butter and both sugars. Mix with a nonstick spatula to combine and add in the strained pumpkin puree. Add in the dry ingredients and mix to form a thick dough. Cover the bowl with cling wrap and chill for at least 2 hours.
• Remove chilled dough from the refrigerator and preheat oven to 350°F.
• Prepare 2 baking sheets with parchment paper.
• In a small bowl combine the granulated sugar and pumpkin pie spice for rolling. Scoop 1.5-ounce balls of dough and roll each in the spiced sugar mixture before placing on the prepared baking sheet.
• Place on the baking sheet, leaving 2 inches in between each cookie. Bake for 12–14 minutes, until cookies are puffed with set edges but look slightly underdone.
• Remove from oven and let cool.
• Cookies will stay fresh at room temperature, in an airtight container, separated by parchment paper for up to 3 days. Cookie dough can be frozen in an airtight plastic bag for up to 3 months.