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# Pumpkin Snickerdoodles for the Half Can in the Fridge
- URL: https://www.beautifullychaoticlife.com/pumpkin-snickerdoodles-half-can/
- Published: 2026-10-23T22:00:00.000Z
- Updated: 2026-10-27T04:52:18.000Z
- Description: Use the leftover half can of pumpkin in soft, cakey snickerdoodles rolled in cinnamon sugar.
- Author: BCL Staff
- Tags: Food, #field-guide

Pumpkin snickerdoodles use a scoop of puree to soften classic cinnamon-sugar cookies into fall mode. Half a can is enough. Freeze the rest flat for muffins later.

## Yield:

24 cookies · Time: 20 min · 10-12 min bake

Ingredients

Dough

½ cup (120 g) pumpkin puree (blotted with paper towel)

½ cup butter soft

¾ cup sugar

¼ cup brown sugar

1 egg yolk

1 tsp vanilla

2 cups flour

1 tsp cream of tartar

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

Roll

¼ cup sugar + 1 tsp cinnamon

Steps

Heat the oven to 350°F. Line sheets.

Cream butter and sugar. Beat in pumpkin, egg, and vanilla. Mix in flour, cream of tartar, baking soda, spices, and salt until a soft dough forms. Chill 30 minutes.

Scoop balls, roll in cinnamon sugar, and bake 10 to 12 minutes until puffed and set at the edges. Centers should stay soft. Cool on the sheet.

Use-what-you-have swaps

Freeze leftover puree in ½-cup portions

Serve / store

Airtight up to 4 days. These stay soft, so parchment between layers helps if you stack them.

No cream of tartar? Use baking powder and expect a slightly less tangy cookie. Still worth baking.

## Make it weekday-proof

Read the full ingredient list once before you preheat. Set out pans and measuring tools first so you are not mid-recipe hunting for a whisk. Taste for salt before you serve. Write any spice change on a sticky for next time. Leftovers get dated lids. Weeknight cooking stays calm when the recipe does not depend on a perfect grocery run or a second trip for one garnish.

## Half-can logistics

Scoop the unused puree into a freezer bag, flatten, and label with the date and "1/2 cup pumpkin." Future muffins will thank you. Blot the puree you bake with today so cookies stay thick instead of cakey. Pull sheets at the first set edge; they finish on the pan. Cool completely before stacking with parchment or the cinnamon sugar melts into a sad smear.

Repeat the parts that worked and drop the parts that only looked good in your head. That edit is how this guide earns another week in real life.

## Why blot the puree

Canned pumpkin holds more water than it looks. Extra moisture turns snickerdoodles into soft cake rounds that spread into one another. Two firm presses between paper towels is enough. Chill the dough even if you are impatient; warm dough melts the cinnamon sugar into a syrupy ring instead of a crackly coat.