Pumpkin Snickerdoodle Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 2⅔ cup flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • Pinch of salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 2 sticks (1 cup) butter, room temperature
  • 1¾ cups sugar
  • 1½ TBS corn syrup
  • ¾ cup pumpkin puree (see note)
  • 1 egg
  • 1 teaspoon vanilla
  • Cinnamon Sugar Coating
  • ¼ cup sugar
  • 1½ teaspoons cinnamon
  • Dash nutmeg
  1. In a medium bowl, combine flour, cream, baking soda, salt, nutmeg and cinnamon. Whisk to blend and then set it aside.
  2. Cream your butter and sugar in the bowl of your stand (or hand mixer). Add in the corn syrup, pumpkin puree, egg and vanilla and mix until blended.
  3. Cover and place in refrigerator for 30 minutes or up to 24 hours to allow to chill and let the flavors mingle.
  4. When ready to bake, preheat oven to 375 degrees F.
  5. Line a baking sheet with parchment paper (or a silicone mat).
  6. In a small bowl, combine ¼ cup sugar, 1½ teaspoons cinnamon and a couple dashes of nutmeg, swirling to blend.
  7. Use a cookie scoop to scrape out full scoopfuls of the dough. One by one drop it into the small bowl of cinnamon & sugar and swirl the bowl around until dough is fully coated. Place it on your prepared baking sheet, allowing 2 inches between each.
  8. Dust dough with a pinch of additional sugar and bake for 11 minutes.
  9. Allow cookies to cool for 2 minutes and then transfer to a cooling rack to fully cool. Repeat.
  10. Once completely cool, store in a cookie jar or sealed container.
FYI: I did experiment with pumpkin pie filling as well (pumpkin pie filling already is seasoned and sweetened. The cookies did work using that, they just came out flatter. We prefer the recipe method above.
Recipe by Souffle Bombay at https://soufflebombay.com/pumpkin-snickerdoodle-cookies/