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Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

Pumpkin snickerdoodle cookies are rolled in cinnamon sugar and baked until the edges are set and the centers look puffed and soft. Chilling the dough helps create tender cookies with a warm pumpkin spice flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and resting 58 minutes
Total Time 1 hour 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 egg yolk large
  • 0.33 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
For the cinnamon sugar
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • 2 baking sheets

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg yolk, pumpkin puree, and vanilla until smooth.
  6. Mix in the flour mixture just until no dry streaks remain.
  7. Cover and refrigerate the dough for 45 to 60 minutes.
Coat and bake
  1. Stir the sugar and cinnamon together in a small bowl.
  2. Roll the dough into 24 balls, about 1 1/2 tablespoons each.
  3. Coat each ball in the cinnamon sugar.
  4. Arrange the balls about 2 inches apart on the prepared sheets.
  5. Bake for 10 to 12 minutes, swapping and rotating the sheets halfway through, until the edges are set and the centers look puffed and soft.
  6. Let the cookies rest on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack to cool.

Notes

Chill the dough for the full 45 to 60 minutes so it is easier to roll. Store the cookies in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use stick-style dairy-free butter.