Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin Snickerdoodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 2, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 5 mins Yield: Makes about 2 1/2 dozen Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine. Ingredients 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon coarse salt Pinch of freshly grated nutmeg 1 stick unsalted butter, melted and allowed to cool 1 cup granulated sugar ½ cup canned pumpkin puree (not pie filling) 1 large egg, room temperature 1 teaspoon pure vanilla extract ⅓ cup fine sanding sugar 1 teaspoon ground cinnamon ½ teaspoon ground allspice Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg. In 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. In 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. Bake, 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. linda xaio Cook's Notes Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew. Rate it Print