Pumpkin Snickerdoodle Cookies

Pumpkin meets snickerdoodle!

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.

Equipment

1. Half sheet baking pans (sturdy, rimmed)

2. Silicone baking mats

3. Cooling racks

4. Cookie scoop set (small, medium, large)

5. Wooded Mixing Bowl

6. Hand mixer or stand mixer

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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

1. 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.

2. Prep the Oven & Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

3. Dry the Pumpkin: Pat the canned pumpkin puree with paper towels to remove excess moisture. (Do not skip this step!! If you’re pumpkin is not dried out, the dough will be extremely sticky and your cookies will have a cakey texture instead of a chewy texture. It may take several paper towels to fully dry out the pumpkin. )

4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

5. Cream Butter & Sugar: In a large bowl, beat the butter and dark brown sugar until light and fluffy.

6. Add Egg Yolks & Vanilla: Beat in the egg yolks and 2 teaspoons vanilla extract until pale and fluffy.

7. Combine Pumpkin & Dry Ingredients: Mix in the pumpkin puree, then gradually fold in the dry ingredients until just combined.

8. 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.

9. 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.

Notes:

1. Dry the Pumpkin: Patting the pumpkin puree with paper towels prevents extra moisture, which keeps cookies from spreading too much and becoming soggy.

2. Chill the Dough (Optional): If your dough feels soft, refrigerating for 15–30 minutes can help the cookies hold their shape while baking.

3. Romans 10:9–10
   “If you declare with your mouth, ‘Jesus is Lord,’ and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved.”

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