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Pumpkin Sourdough Snickerdoodles

5.0 from 7 votes

The first hint of fall weather has us ready to break out the pumpkin and cinnamon with these Pumpkin Sourdough Snickerdoodles! Whether you’re a fan of PSL season or not, you’ll love these cakey, not-too-sweet cookies. This Pumpkin Sourdough Snickerdoodles recipe is a yummy way to use sourdough discard and really elevate your standard snickerdoodle.

Why we love this recipe:

  • Cakey texture provided by the sourdough starter.
  • Lower sugar content than the standard snickerdoodle (plus some pumpkin and apple to add dimension). You could easily opt for a sugar sprinkle as opposed to a sugar roll if you’re trying to cut back!
  • Perfect pumpkin twist on a traditional favorite! It’s so fun to bring to holiday gatherings.
  • Makes plenty of cookies for a party or you can store extra dough in the freezer for quick future bakes.

Ingredients for Pumpkin Sourdough Snickerdoodles

  • 1 cup unsalted sweet cream butter, softened
  • 1/2 cup canned pumpkin puree
  • 1 cup light brown sugar
  • 3 oz apple sauce
  • 2 tsp vanilla
  • 1/2 cup sourdough discard
  • 1 egg
  • 3 cup flour–we used whole wheat flour, but traditional is fine too!
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 1 tsp baking soda

For Rolling

  • 1 cup brown sugar
  • 1 tsp ground cinnamon

How to make Pumpkin Sourdough Snickerdoodles

Start by creaming the softened butter, sugar, apple sauce and pumpkin. A mixer is helpful for this step, but can be done with some dedicated whipping.

Stir in the egg and the sourdough starter until combined.

Combine the dry ingredients (flour, salt, cinnamon, pumpkin pie spice) and then incorporate this mix into your pumpkin mix to make a dough.

Cover your dough and place into the fridge for 30 minutes to 1 hour. You can also keep the dough in the fridge overnight or freeze for future use.

Preheat the oven to 350o F when ready to bake.

Scoop tablespoon sized balls of chilled dough and roll in the cinnamon sugar mix. Place on a parchment lined baking sheet.

Bake for 12-15 minutes or until an inserted toothpick comes out clean.

Tips, Suggestions, and Substitutions for Baking Pumpkin Sourdough Snickerdoodles

  • Avoid skipping the refrigeration step! It is a key factor in creating an awesome cakey cookie. Without it, the pumpkin snickerdoodles lose their shape and spread during baking.
  • The dough can be refrigerated for up to 3 days. If not planning to bake in that time, freeze the dough for up to 2 months!
  • Snickerdoodles are best consumed within 4-5 days at room temperature in an air-tight container. For longer-term storage, pack the snickerdoodles into the freezer for up to two weeks and reheat in an air-fryer or toaster oven for the best taste!
  • The sugar roll is a snickerdoodle tradition, but can be left out or exchanged for cream cheese frosting, a sugar dusting, etc.
  • The sourdough discard is also easily left out if unavailable! A simple switch is the same amount of plain yogurt.
  • Cream of tartar can be replaced with baking powder (1.5 tsp for this recipe). If making this switch, do not include baking soda.
  • This recipe makes a bunch of cookies! It is easily halved.

FAQs

What is a snickerdoodle?

A snickerdoodle is a type of cookie that is characterized by its soft, chewy texture and a distinctive cinnamon-sugar coating. The dough is typically made with basic ingredients like flour, sugar, butter, eggs, and cream of tartar, which gives the cookies their signature tangy flavor. After rolling the dough into balls, they are rolled in a mixture of cinnamon and sugar before baking. Snickerdoodles are beloved for their warm, comforting taste and are often enjoyed fresh out of the oven!

Are snickerdoodles supposed to be undercooked?

Snickerdoodles are often best when they are slightly undercooked, giving them a soft, chewy texture. They should be set on the edges but still a bit puffy in the center when you take them out of the oven. They will continue to firm up as they cool, which helps maintain that delightful chewiness. Just be careful not to overbake them, as they can become dry!

How do I know if my snickerdoodles are done?

To tell if your snickerdoodles are done, look for these signs:

  1. Edges Set: The edges should be firm and slightly golden, while the centers will appear soft and puffy.
  2. Slightly Cracked Surface: You might see a few cracks on the top, which is a good sign.
  3. Color: The bottoms should be lightly browned, but the tops should still look a bit pale.
  4. Touch Test: Gently press the center with a fingertip; it should spring back slightly but still feel soft.

If they meet these criteria, it’s a good time to take them out of the oven! They’ll continue to cook a little while cooling, ensuring that perfect chewy texture.

Pumpkin Sourdough Snickerdoodles

Pumpkin Sourdough Snickerdoodles

Recipe by Hailee
5.0 from 7 votes

This Pumpkin Sourdough Snickerdoodles recipe is a yummy way to use sourdough discard and really step up your standard snickerdoodle.

Course: DessertCuisine: American
Servings

12

servings
Prep time

40

minutes
Cooking time

15

minutes
Calories

75

kcal

Ingredients

  • 1 cup 1 unsalted sweet cream butter, softened

  • 1/2 cup 1/2 canned pumpkin puree

  • 1 cup 1 light brown sugar

  • 3 oz 3 apple sauce

  • 2 tsp 2 vanilla

  • 1/2 cup 1/2 sourdough discard

  • 1 1 egg

  • 3 cup 3 flour

  • 1 tsp 1 ground cinnamon

  • 1 tsp 1 pumpkin pie spice

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 cream of tartar

  • 1 tsp 1 baking soda

  • For Rolling
  • 1 cup 1 brown sugar

  • 1 tsp 1 cinnamon

Directions

  • Start by creaming the softened butter, sugar, apple sauce and pumpkin.
  • Stir in the egg and the sourdough starter until combined.
  • Combine the dry ingredients (flour, salt, cinnamon, pumpkin pie spice) and then incorporate this mix into your pumpkin mix to make a dough.
  • Cover your dough and place into the fridge for 30 minutes to 1 hour. You can also keep the dough in the fridge overnight or freeze for future use.
  • Preheat the oven to 350 degrees F when ready to bake.
  • Scoop tablespoon sized balls of chilled dough and roll in the cinnamon sugar mix. Place on a parchment lined baking sheet.
  • Bake for 12-15 minutes or until toothpick comes out clean.

Nutrition Facts

  • Serving Size: 2g
  • Total number of serves: 24
  • Calories: 150kcal
  • Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 20mg
  • Sodium: 180mg
  • Potassium: 60mg
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 14g
  • Protein: 2g

About Us


We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

5.0 from 7 votes