Pumpkin Snickerdoodles

The perfect snickerdoodle is chewy with a delicate, crackly cinnamon-sugar exterior—and these pumpkin cookies check both boxes and then some. With plenty of pumpkin pie spice and just enough pumpkin puree, they’re everything you want in a sweet treat come fall. As with many pumpkin desserts, the challenge is to avoid cakiness (which the canned ingredient tends to favor). One-third cup strikes the right balance of pumpkin flavor without sacrificing the traditional snickerdoodle texture. Eliminating the egg and using exclusively brown sugar also helps. 

Can I skip the cream of tartar in snickerdoodles?

The cream of tartar is important in this recipe (and many snickerdoodle recipes) for two reasons. It helps to activate the baking soda and lends a subtle tanginess.

What makes a snickerdoodle a snickerdoodle?

Recipes vary widely. Some call for an egg, others don’t. Some insist cream of tartar is key (🙋‍♀️), while others dismiss it. What’s always included, regardless of if the cookie is soft or crispy, is the cracked cinnamon-sugar surface. Or in this case, the pumpkin spice-sugar crust. 

Can these cookies be made ahead?

The dough can be made up to a day in advance. The baked cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month.