Yield: 18 large cookies or 24 small medium Prep Time: 20 minutes | Bake Time: 12-14 minutes | Total Time: 34 minutes

What Makes These Irresistible?

These Pumpkin Snickerdoodles are soft, pillowy, and perfectly spiced. The pumpkin adds moisture and a subtle richness, while the classic cinnamon-sugar coating gives them that nostalgic snickerdoodle crunch on the outside.

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Ingredients

For the Cookies:

3/4 cup unsalted butter, softened (168 g)
1 cup dark brown sugar, packed (220 g)
2 egg yolks, at room temperature
2 teaspoons vanilla extract
1/4 cup granulated white sugar (50 g)
1/2 teaspoon pumpkin pie spice
1/2 cup canned pumpkin puree (Libby’s works best) (122 g)
1 3/4 cups all-purpose flour, spooned and leveled (219 g)
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Spiced Sugar for Rolling:

1/4 cup granulated white sugar (50 g)
1/2 teaspoon cinnamon

Instructions

Prep the Spiced Sugar: In a small bowl, mix the granulated white sugar with 1/2 teaspoon pumpkin pie spice. Set aside for rolling the cookies.
Prep the Oven & Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Dry the Pumpkin: Pat the canned pumpkin puree with paper towels to remove excess moisture.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat the butter and dark brown sugar until light and fluffy.
Add Egg Yolks & Vanilla: Beat in the egg yolks and 2 teaspoons vanilla extract until pale and fluffy.
Combine Pumpkin & Dry Ingredients: Mix in the pumpkin puree, then gradually fold in the dry ingredients until just combined.
Form & Roll Cookies: Scoop dough into balls (about 1.5 tablespoons each), roll in the spiced sugar mixture, and place on prepared baking sheets, spacing about 2 inches apart.
Bake: Bake 12–14 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.