This recipe makes the perfect snickerdoodle. It’s crispy on the edges, and soft in the middle. You won’t believe it until you bake them for yourselves!

One thing that’s really different about our recipe is the extra step of pressing the pumpkin puree between paper towels to get out as much moisture as possible. It’s a key step, and it’s necessary no matter what pumpkin you use! We get asked all the time if we add water to our pumpkin because from time to time folks will get a can that appears to have additional water on top. A quick stir will reincorporate that moisture back into your pumpkin. We won’t ever add additional water to our cans! Farmer’s Market purees are all single-ingredient purees. If we added water, we would have to list it on our can label. So you can rest assured there’s no more moisture in our pumpkin than what Mother Nature intended–and we all know mom knows best!

5 from 1 vote

Pumpkin Snickerdoodle

Course Dessert


Cookie dough

  • 3/4 cup Butter unsalted & softened
  • 1 cup Light brown sugar
  • 2 egg yolks
  • 2 tsp Vanilla extract
  • 1/2 cup Farmer's Market Organic Pumpkin Puree drained very well--see instructions
  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg

Dusting sugar

  • 1/2 cup Granulated sugar
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger


  1. Preheat oven to 350 degrees & line a baking sheet with parchment or a silicone mat.

  2. Measure out the pumpkin puree. Place a paper towel on a clean plate, and  gently spread the puree onto the towel. Top with another paper towel and squeeze out excess liquid. Repeat this process 4-6 times until much drier. It will roughly half in size. *This is KEY to the success of this recipe, so don't skip it!

  3. Sift the dry ingredients together and set aside.In a stand mixer, cream together the soft butter and light brown sugar until light and fluffy. Scrape down the bowl.

  4. Add in the egg yolks and vanilla extract. Mix and scrape the bowl.

  5. Add the dried-out pumpkin puree. Mix and scrape the bowl.

  6. Slowly add in the dry ingredients just until fully incorporated. Scrape the bowl down one last time and mix for a few seconds.

  7. Chill the dough for at least an hour to make scooping easier and allow the dough to retain its shape.

  8. Mix together dusting sugar with spices. Scoop the dough into desired size, roughly 1oz scoops. Roll dough scoops into balls and toss into sugar mix just before baking.

  9. Place on lined baking sheet and gently press down the dough about halfway to ensure for proper spreading.

  10. Sprinkle a little extra dusting sugar on top right before baking if desired. Bake for 6 minutes and rotate. Bake an additional 4 minutes and take out immediately. This will bake a snickerdoodle that is crispy on the edges, but soft on the inside. Bake for more or less time, depending on your preference.