These look very promising and delicious! I am not a fan of cakey pumpkin cookies, so I like how wrinkly and thin yours look. I usually bake my own pumpkin which, depending on variety, can be more watery than canned. Do you think if I drain the pumpkin sufficiently that it would work well in this recipe?
Hi Sarah! I think it should work fine—I tested it with a few different canned pumpkins and definitely preferred the thicker less watery one, but the more liquid ones also worked, the cookies were a bit thinner which may work for you if that’s your preference. If you try it out, let me know how it goes!
I love/crave the taste of cream of tartar in snickerdoodles. Wondering why you've not added it here and if I can sneak some in. I am eager to make these! Thanks.
These look great! Definitely curious to try snickerdoodles with molasses 🙂
I hope you love them!
These look very promising and delicious! I am not a fan of cakey pumpkin cookies, so I like how wrinkly and thin yours look. I usually bake my own pumpkin which, depending on variety, can be more watery than canned. Do you think if I drain the pumpkin sufficiently that it would work well in this recipe?
Hi Sarah! I think it should work fine—I tested it with a few different canned pumpkins and definitely preferred the thicker less watery one, but the more liquid ones also worked, the cookies were a bit thinner which may work for you if that’s your preference. If you try it out, let me know how it goes!
I will, thank you!
These cookies are delicious! I’ve made them several times and they get rave reviews every time. They are soft, chewy, and spicy!
I’m so happy to hear that, Elisabeth! Thanks for making them and for your kind words!
I love/crave the taste of cream of tartar in snickerdoodles. Wondering why you've not added it here and if I can sneak some in. I am eager to make these! Thanks.
Hi Elisabeth! I do use cream of tartar in this recipe, but feel free to play around with increasing the amount if you’d like!
I see it now.