Sourdough Pumpkin Snickerdoodle Cookies

These Pumpkin Snickerdoodles are soft, chewy, and full of cozy fall flavor. Made with real pumpkin purée and a touch of sourdough discard, they have the perfect balance of sweetness and warmth from cinnamon and brown sugar. The classic snickerdoodle tang from cream of tartar makes them irresistible, and the pumpkin keeps them extra soft for days. They’re the perfect cookie to bake when you want something festive but simple — no chill time, no fuss, just soft pumpkin-spiced goodness in every bite.

Pumpkin Snickerdoodles

Ingredients

Cookies

• ¾ cup butter, softened
• 1 cup sugar
• ½ cup brown sugar
• 1 egg yolk
• 2 teaspoons vanilla
• ½ cup sourdough discard
• ½ cup pumpkin purée
• 3 cups flour
• 1½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Topping

• ½ cup sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.
3. Add egg yolk and vanilla; mix until combined.
4. Stir in sourdough discard and pumpkin purée until smooth.
5. Add flour, cream of tartar, baking soda, and salt directly to the wet ingredients. Mix just until combined.
6. In a small bowl, combine sugar and cinnamon for the topping.
7. Scoop dough and roll each ball in the cinnamon-sugar mixture.
8. Place on parchment-lined baking sheets.
9. Bake for 12–14 minutes, until edges are set and centers look soft.
10. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.