I haven’t always been a fan of pumpkin cookies.

They’re often too soft for my taste. Even bordering on mushy.

But “Pumpkin Snickerdoodles” may just change my mind.

They’re tender. Not too much. Not too little. But just right.

The key? Blotting the pumpkin puree with paper towels to absorb some of the moisture before adding it to the cookie dough.

This great recipe is from “Fat + Flour” (Alfred A. Knopf, 2025), of which I received a review copy.

It was written by Nicole Rucker, pastry chef and owner of Fat + Flour bakery in Los Angeles.

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