My Sourdough Pumpkin Snickerdoodles are soft, chewy cookies with warm fall spices, a subtle tang from sourdough discard, and just the right amount of pumpkin flavor. Rolled in a classic cinnamon-sugar coating, they bake up with slightly crackly tops and a perfectly cozy aroma.
I had my sister, nieces, and my nephew test these (and some of my other snickerdoodle recipes), and these were a hit! I will definitely be making them this holiday season.
Blotting the pumpkin keeps the dough balanced and prevents cakey cookies, so you get that ideal snickerdoodle chewiness. These are the kind of cookies that feel just as right at a holiday party as they do with an afternoon cup of coffee.
These cookies are obviously perfect for fall baking, when pumpkin and spice flavors are at their peak. They’re wonderful to serve at Halloween parties, Friendsgiving gatherings, or as part of your Thanksgiving dessert spread.
Their cinnamon-sugar coating also makes them a great addition to Christmas cookie boxes, giving you a seasonal twist on the traditional snickerdoodle. And of course, they’re just as delightful for everyday baking all autumn long.
If you enjoyed these sourdough pumpkin snickerdoodles, you should also try my Sourdough Pumpkin Cheesecake Cookies for a filled variation, my Sourdough Snickerdoodle Cookies for another cozy seasonal favorite, and my Sourdough Brown Butter Chocolate Chip Cookies if you’re in the mood for a classic sourdough cookie.
Of course, I have to mention my all time favorite cookie: THE Chocolate Chip Cookie. I spent 6 years making that recipe and it shows!
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Ingredients
For the dough
all-purpose flour
cream of tartar
baking soda
kosher salt
cinnamon
ground ginger
nutmeg
unsalted butter, softened
brown sugar
granulated sugar
sourdough discard, unfed
pumpkin purée, blotted
egg yolk
vanilla extract
For rolling
granulated sugar
cinnamon
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Mix the dough: Cream butter and sugars, then mix in discard, pumpkin, yolk, and vanilla. Stir in dry ingredients.
Step 2: Chill: Cover and chill the dough for at least 1 hour.
Step 3: Roll & bake: Roll in cinnamon sugar and bake at 350°F until crackled and golden at the edges.
Step 4: Cool: Let cool on the tray for 5 minutes before transferring to a rack.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Pumpkin purée: Use sweet potato purée for a similar flavor and texture.
- Butter: Swap for plant-based butter to make the cookies dairy-free.
- Sugar: Use all brown sugar for deeper flavor and extra chewiness.
- Spices: Adjust the spice mix—add more cinnamon or swap nutmeg for cardamom.
Variations
- Stuffed version: Wrap dough around a frozen cheesecake filling ball for a pumpkin cheesecake snickerdoodle.
- Extra spice: Increase the cinnamon or add a pinch of cloves for a bolder flavor.
- Brown butter: Brown the butter before creaming for a nuttier, richer taste.
- Bigger cookies: Make 3-tablespoon (60g) dough balls for bakery-style cookies, adding 1–2 minutes to bake time.
Equipment
- Kitchen scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 2 months.
If freezing, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Let them thaw at in the refrigerator then move to room temperature before serving.
Audrey's Tip
This dough can be frozen after scooping! Roll the balls in cinnamon sugar, freeze on a sheet tray, and store in a bag. Bake straight from frozen—just add 1–2 minutes to the baking time. Perfect for last-minute fall cookie boxes!
FAQ
Blotting the pumpkin purée is key to avoiding cakey cookies. Spread pumpkin on a few layers of paper towel for 5–10 minutes to remove excess moisture.
Related
Looking for other recipes like this? Try these:
Sourdough Pumpkin Snickerdoodle Cookies
Equipment
- Kitchen Scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring spoons
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the dough:
- 330 g all-purpose flour 2 ¾ cups
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 75 g sourdough discard unfed (¼ cup)
- 80 g pumpkin purée blotted (about ⅓ cup)
- 1 large egg yolk
- 1 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar ¼ cup
- 1 ½ teaspoon cinnamon
Instructions
- Prep the pumpkin: Place pumpkin purée on a few layers of paper towel and blot to remove excess moisture. This keeps the cookies chewy, not cakey.
- Mix the dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, about 2–3 minutes.
- Add wet ingredients: Mix in the sourdough discard, blotted pumpkin, egg yolk, and vanilla extract until smooth and fully combined.
- Combine the dough: Add the dry ingredients and stir until just combined. Cover the dough and chill for 1 hour or up to 24 hours.
- Scoop and roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix rolling sugar and cinnamon in a small bowl. Scoop dough into 1 ½ tablespoon balls, roll in cinnamon sugar, and space 2 inches apart on the tray.
- Bake: Bake for 10–12 minutes until the edges are set and the tops are just beginning to crack.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 2 months.
- If freezing, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Let them thaw at in the refrigerator then move to room temperature before serving.
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