Linda Xiao

Pumpkin Snickerdoodles

Prep: 25 mins
Total: 1 hr 5 mins
Makes about 2 1/2 dozen


  • 1Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
  • 2In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
  • 3In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
  • 4Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.


    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon coarse salt
    • Pinch of freshly grated nutmeg
    • 1 stick unsalted butter, melted and allowed to cool
    • 1 cup granulated sugar
    • 1/2 cup canned pumpkin puree (not pie filling)
    • 1 large egg, room temperature
    • 1 teaspoon pure vanilla extract
    • 1/3 cup fine sanding sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice

    Cook's Notes

    Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.

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