Pumpkin Snickerdoodles are a soft cookie with a mild pumpkin flavor. Snickerdoodles are sugar cookies that are rolled in a cinnamon-sugar mixture before baking.
Pumpkin Snickerdoodles will make a nice addition to your Halloween or Thanksgiving festivities. You and your guests might find it difficult to eat just one! Another pumpkin cookie that will make a nice addition to your fall festivities is a Pumpkin Chocolate Chip cookie. Pumpkin Snickerdoodles and Pumpkin Chocolate Chip Cookies - how can you go wrong?! 🙂
These cookies are dairy-free. I substituted vegan butter sticks for butter sticks in the original recipe but you can use butter, if you prefer.
Snickerdoodle dough is a little sticky, so it's best to refrigerate the dough for about 45 minutes before rolling it into balls. You can roll it into balls without refrigerating it, but the dough will stick to your hands. After refrigerating, the dough will be easier to roll into balls and won't stick to yours hands as much. Once the cookie dough is rolled into balls, roll it in a cinnamon-sugar mixture then bake.
Cool the cookies on a cookie sheet for 10-15 minutes before moving them to a cooling rack because they are soft and might fall apart if you move them to the cooling rack too soon.
These Pumpkin Snickerdoodles cookies are baked at a low temperature, 350F, which makes them a soft cookie. Snickerdoodles baked at a higher temperature, such as 400F, will be a little more crispy. I haven't baked these cookies at a higher temperature because I like them soft.
I hope you enjoy these Pumpkin Snickerdoodle cookies!
- 3 cups all-purpose flour
- 3 1/2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 cup vegan butter
- 1 jumbo egg yolk
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- Whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, cornstarch, cream of tartar and salt. Set aside.
- Using an electric mixer, cream together the softened butter, granulated sugar and light brown sugar until well combined.
- Add the egg yolk and vanilla extract until well combined.
- Mix in the pumpkin puree until just combined.
- Add in the dry ingredients until just combined.
- Cover tightly and refrigerate about 45 minutes. You can skip this step, but the cookie dough will be very sticky.
- In a small bowl, whisk together the sugar and cinnamon for the rolling sugar. Set aside.
- Preheat the oven to 350F.
- Spray cookie sheets with cooking spray or line them with silicone baking mats. I prefer silicone baking mats. Set aside.
- Using a #30 cookie scoop, scoop the cookie dough onto the cookie sheet, leaving about two inches between each cookie. If you don't have a #30 cookie scoop, you can drop cookies by rounded tablespoons. Each cookie should be about two tablespoons of cookie dough.
- After the cookies have been dropped onto the cookie sheet, roll each cookie into a ball.
- Roll each ball in the rolling sugar and return it to the cookie sheet.
- Bake the cookies in a preheated oven for 10-13 minutes or until the cookies are starting to brown on the edges.
- Allow the cookies to cool on the cookie sheet for 10-15 minutes before removing to a cooling rack.
- Cool completely.