Sourdough Pumpkin Snickerdoodle Cookies
My Sourdough Pumpkin Snickerdoodles are chewy, spiced cookies with a hint of pumpkin and tang from sourdough discard. Rolled in cinnamon sugar, they’re cozy, festive, and perfect for fall or holiday baking.
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
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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!
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.
Nutrition
Calories: 173kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 106mgPotassium: 52mgFiber: 1gSugar: 14gVitamin A: 194IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!
