Everyones favorite snickerdoodle cookie but with a fall twist! These pumpkin spice snickerdoodles are irresistible and you will love just how easy they are to make. They have the classic crinkle cinnamon and sugar top and are not cakey! A true chewy pumpkin snickerdoodle.
You will be making batch after batch of these pumpkin spice snickerdoodles! They are so good. They are chewy in the middle and crisp on the outside, with that classic cinnamon and sugar outside.
These pumpkin snickerdoodles aren't cakey at all, instead they are chewy just like the classic.
The secret behind getting pumpkin snickerdoodles that turn out chewy and not cakey, is that you need to remove the excess liquid in the pumpkin puree. If you don't you will have end up with a cake like textured cookie, just like these pumpkin cream cheese cakey cookies.
There's nothing wrong with a cakey cookie, it's just we're going for traditional snickerdoodle texture.
These pumpkin snickerdoodles have the best pumpkin spice flavor!
Make sure to see the recipe card for the full list of ingredients, the amounts and instructions.
- butter - this recipe calls for butter and not margarine
- cane sugar - can substitute white sugar
- egg yolk - you only need the yolk of an egg you can discard the white
- all purpose flour
- cream of tartar - crucial ingredient in snickerdoodles
- baking soda
- pumpkin puree - this needs to be blotted on a paper towel to remove excess liquid or else you will end up with cake like cookies
- pumpkin pie spice
Getting Chewy Cookies
If you want to get chewy pumpkin snickerdoodles there is one small thing you need to do.
Remove the extra liquid from the pumpkin puree.
If you don't you will end up with big puffy cakey textured cookies.
It doesn't take more than a minute to get out the extra moisture from the pumpkin.
Here's how you do it.
- Grab a paper towel and fold it in half so you have double paper towels
- Spread out the pumpkin puree on to the paper towels going to all the edges
- Let it sit for a minute
- Scrape off the pumpkin and see all that liquid left behind!
How To Make Pumpkin Snickerdoodles
Making the cookie dough. First step is to prepare the pumpkin spice snickerdoodle cookie dough. Cream together butter and sugar until light and fluffy.
Next you will need to blot the pumpkin puree. Take a paper towel and double it up, spread the pumpkin puree on it and let it sit for a minute. Wipe off the pumpkin puree and stir it in.
Add in the egg yolk and mix until fully combined.
Mix all the dry ingredients together and all at once mix it into the wet just until combined.
Cinnamon and sugar. Mix together 1/4 cup of sugar and 2 teaspoons of cinnamon.
Forming the cookie dough balls. Using a cookie scoop (1 1/2 tablespoon size) scoop out cookie dough and use your hands to roll it into a ball.
Get them all lined up then dip then in the cinnamon and sugar mixture, rolling around so they are totally covered.
Bake. Bake for 8-9 minutes at 375 degrees.
Transfer to. awire rack to cool then enjoy!
You can store your cookies on the countertop or in the fridge. Make sure to seal them in an airtight container.
An important step is removing the excess liquid from the pumpkin puree, if you skipped this then this is the reason why.
Of course, leave out the pumpkin puree and the pumpkin spice and follow the recipe otherwise.
The butter could have been too soft or it was melted.
More Fall Desserts
- Apple Crisp
- Twisted Pumpkin Cream Cheese Muffin Buns
- Caramel Apple White Chocolate Blondie Bars
- Pumpkin Cake Cookies (crumbl copycat)
- Pumpkin Swirl Cheesecake
- Pumpkin Roll
- 1/2 c butter
- 3/4 c sugar
- 1 egg yolk
- 1 1/4 c + 2 tbsp all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 c pumpkin puree - drained on a paper towel (don’t skip)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Cinnamon sugar mix
- 1/4 c sugar
- 2 tsp cinnamon
- Preheat oven to 375 degrees
- Cream together the butter and sugar until light and fluffy, about 2-3 minutes
- Stir in the drained pumpkin puree (make sure to drain on a paper towel to remove all excess moisture or your cookies will be cakey)
- Add in the egg yolk, mix until completely incorporated
- Combine the dry ingredients; flour, cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon
- Pour the dry ingredients in to the wet, stir until just combined
- Mix together 1/4 cup sugar and 2 tsp cinnamon in a small bowl
- Line a baking sheet with parchment paper
- Scoop out 1 1/2 tablespoons of dough per cooking, use your hands to roll into a ball
- Roll the cookies in the cinnamon and sugar mixture and place bake on the baking sheet
- Bake for 8-9 minutes
- Remove the cookies from the oven and transfer to a wire rack to cool
Blotting the pumpkin puree on a paper towel is a very important step so your cookies do not turn out with a cakey texture
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 82mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.