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Pioneer Woman Pumpkin Snickerdoodles

Pioneer Woman Pumpkin Snickerdoodles - recipe card
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A soft, chewy pumpkin snickerdoodle cookie that’s coated in cinnamon sugar and spiced with warm fall flavors. The pumpkin adds a tender, cakelike texture, while the cream of tartar gives that classic tangy snickerdoodle finish.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (6.75 ounces / 191 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup unsalted butter, softened (2 ounces / 57 grams)
  • 1/2 cup granulated sugar (3.5 ounces / 100 grams)
  • 1/4 cup packed light brown sugar (2 ounces / 57 grams)
  • 1 large egg (about 50 grams)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (plain, not pumpkin pie filling, about 4 ounces / 113 grams)
  • For coating:
  • 1/4 cup granulated sugar (1.75 ounces / 50 grams)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats; this prevents sticking and ensures even browning.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, kosher salt, cinnamon, nutmeg, and cloves. Whisking aerates the flour and distributes the leaveners and spices evenly, so you don’t get pockets of baking soda.
  3. In a separate large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes. Proper creaming incorporates air, which will help the cookies rise and stay tender.
  4. Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the sides and bottom of the bowl with a rubber spatula. The mixture should look smooth and slightly glossy.
  5. Add the pumpkin puree and mix on low speed just until combined. The batter may look curdled at first, but that’s normal — the pumpkin will emulsify as you continue mixing.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix — overmixing develops gluten and makes the cookies tough and dense.
  7. Chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor and easier handling). Chilling firms up the butter and allows the flavors to meld, preventing the cookies from spreading too much in the oven.
  8. In a small shallow bowl, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon for the coating. Stir well to ensure the cinnamon is evenly distributed.
  9. Using a 1.5-tablespoon cookie scoop (or your hands, lightly greased with cooking spray), portion the chilled dough into 12 equal balls. Roll each ball between your palms to make it round and smooth, then roll it generously in the cinnamon-sugar mixture until fully coated.
  10. Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart. You should be able to fit 6 cookies per sheet. Do not flatten them — they will spread and crackle as they bake.
  11. Bake the cookies one sheet at a time on the center rack of the oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft and puffy. For a chewier cookie, pull them at the 10-minute mark; for a firmer cookie, bake to 12 minutes. Remember that they will continue to set as they cool.
  12. Remove the baking sheet from the oven and let the cookies rest on the hot sheet for 5 minutes. This allows them to finish setting up without breaking. Then, transfer them to a wire cooling rack using a thin metal spatula and cool completely, about 15 minutes more.
  13. Repeat with the remaining dough, always using a fresh, cool baking sheet to ensure even baking. Once all cookies are cooled, they can be served immediately or stored as directed in the notes.

Notes

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the unbaked dough balls (coated in cinnamon sugar) on a baking sheet, then transfer to a zip-top bag; freeze for up to 3 months. Bake frozen dough directly at 350°F (175°C) for 12-14 minutes, no need to thaw. To reheat baked cookies, place in a 300°F (150°C) oven for 5 minutes to restore softness.

Nutrition

Keywords: pumpkin snickerdoodles, pumpkin cookies, snickerdoodle recipe, fall baking, pumpkin spice cookies, cinnamon sugar cookies, cream of tartar cookies, soft pumpkin cookies, Thanksgiving dessert, Pioneer Woman recipe, Autumn treats, easy cookie recipe

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