I had the perfect sign that autumn is here and not going anywhere: Pumpkin snickerdoodles.
These cookies are a warm, spiced reminder that sundresses are being swapped for sweaters and cozy layers for the next few months.
While some purists might argue these aren’t true snickerdoodles because they don’t include cream of tartar, they are nonetheless pumpkin cookies rolled in cinnamon sugar — soft, tender, and full of fall flavor.
Pumpkin Snickerdoodles
Makes about 2 dozen
Adapted from a recipe featured in The Seattle Times.
For the cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter, browned and cooled
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 can (about 1/2 cup) pumpkin puree
- 1 large egg
- 1/2 teaspoon vanilla extract
For the topping:
- 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon for rolling
- Powdered sugar for dusting
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a bowl until evenly combined. In a separate bowl, cream together the browned butter, brown sugar, and granulated sugar. Add the pumpkin puree, egg, and vanilla and mix until smooth. Fold the dry ingredients into the pumpkin mixture until just incorporated. The dough will be soft; chill it in the refrigerator for at least 30 minutes to make rolling easier.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop the chilled dough into tablespoon-sized portions. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls on the prepared baking sheet, leaving space between them for spreading.
Bake for 12–15 minutes, until the cookies are set and the bottoms are lightly browned. Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Once fully cooled, dust the cookies with powdered sugar if desired. Serve with coffee, tea, or a glass of milk for a comforting autumn treat.
