If you’re anything like me and love cozy fall flavors, you’re going to absolutely adore this Pumpkin Snickerdoodles Recipe. These cookies have the perfect balance of soft, chewy texture with the warm pumpkin pie spices we crave this season. I first tried these last year, and since then, they’ve become my go-to when I want something comforting, easy to make, and just a little bit special. Stick around—I’m sharing all my tips to help you get them just right!
Why You’ll Love This Recipe
- Perfect Fall Flavor: The pumpkin puree and pumpkin pie spice combo makes these cookies taste like autumn in every bite.
- Soft & Chewy Texture: If you love snickerdoodles but want a moister cookie, this recipe nails it every time.
- Easy to Make: The steps are straightforward and don’t require fancy equipment—perfect for last-minute baking.
- Great for Sharing: These cookies always disappear fast at family gatherings, so they’re perfect for sharing your kitchen magic.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic snickerdoodle taste with a pumpkin twist. I recommend fresh pumpkin puree if you can find it, but canned works wonderfully too—just make sure it’s pure pumpkin, no pie filling added.
- Unsalted butter: Melting and then cooling the butter helps integrate it smoothly and keeps the dough soft, which you’ll love.
- Sugar: Both white and light brown sugars give sweetness and moisture; brown sugar adds that slight caramel note.
- Pumpkin puree: This adds moisture, flavor, and a lovely soft texture—don’t skip it!
- Large egg yolk: This gives richness without making the dough too wet like a whole egg might.
- Vanilla extract: A little vanilla goes a long way to deepen the flavor.
- All-purpose flour: The backbone for the cookie structure, sifted well for lightness.
- Pumpkin pie spice: The secret blend of cinnamon, nutmeg, cloves, and ginger that brings autumn straight to your kitchen.
- Baking soda: Helps the cookies rise and gives just the right chewiness.
- Cream of tartar: Classic snickerdoodles always have this—it adds a subtle tang and soft texture.
- Salt: Balances the sweetness and enhances the spices.
- Sugar & Ground cinnamon (for rolling): This cinnamon sugar coating is where the magic happens—it’s what makes snickerdoodles snickerdoodles!
Variations
I love experimenting with this Pumpkin Snickerdoodles Recipe, and honestly, you can tweak it to suit your mood or dietary needs. Feel free to make it your own!
- Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and it worked perfectly with no compromise on texture.
- Spice it Up: Sometimes I add a pinch of ground cloves or allspice for a deeper spice profile that my family can’t get enough of.
- Maple Twist: Replacing vanilla extract with maple extract gives a sweet maple nuance that complements pumpkin beautifully.
- Vegan Adaptation: Using a vegan butter alternative and a flax egg can also make this recipe accessible while keeping those chewy vibes intact.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Mix the Wet Ingredients
Start by melting your butter and letting it cool for at least 10 minutes—that’s key to make sure it doesn’t scramble the egg when you mix it all together. In a large bowl, stir the melted butter with both sugars until well combined. Then add your pumpkin puree, stirring until everything looks shiny and smooth. Next, mix in the egg yolk and vanilla extract—this combo makes the dough so rich and flavorful.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This ensures that the spices are evenly distributed and prevents any clumps. When you add these dry ingredients to your wet mixture, add them gradually, stirring gently until the dough just comes together. Overmixing can make the cookies tough, so keep it light and easy!
Step 3: Chill the Dough
Once your dough is combined, cover it tightly with plastic wrap and refrigerate for at least 45 minutes. This resting time firms up the dough, making it easier to scoop and preventing cookies from spreading too much in the oven. It’s a step I used to rush through, but I learned it really makes a difference in shape and texture.
Step 4: Prepare the Cinnamon Sugar and Bake
While the dough chills, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon—the classic snickerdoodle coating! When your dough is ready, scoop out about 1½ tablespoons per cookie, roll each ball smoothly between your palms, then roll generously in the cinnamon sugar mixture. Make sure to space them at least 2 inches apart on the sheet to give them room to puff up. Bake for 10 to 12 minutes, watching for the edges to set but the centers still soft.
Step 5: Cool and Enjoy
Let the cookies cool completely on the baking sheet before moving them—this step is crucial to keep them from breaking apart. When cooled, they have that perfect soft-and-chewy texture that melts in your mouth. Trust me, you’ll want to make a double batch!
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Cool the Butter Properly: I learned that melting butter then letting it sit about 10 minutes prevents the egg yolk from cooking in the dough.
- Chill the Dough: Cooling the dough is non-negotiable for me now, as it stops the cookies from spreading too thin during baking.
- Use Fresh Spices: I always use fresh pumpkin pie spice because old spices can make the flavor dull—freshness counts here.
- Don’t Skip Cooling Before Removing: Let your cookies cool fully on the sheet so they set up properly and you don’t risk breaking them.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
I usually leave these cookies as is because the cinnamon sugar on top is perfection, but sometimes I sprinkle a tiny pinch of flaky sea salt on top right after baking—it adds a delightful contrast that keeps people coming back for more.
Side Dishes
These pumpkin snickerdoodles go beautifully with a cup of hot coffee, chai tea, or even a glass of cold milk. For a special treat, I like to serve them alongside roasted pumpkin seeds or a spiced latte during holiday mornings.
Creative Ways to Present
For holiday gatherings, I’ve wrapped a small stack of these cookies in wax paper tied with twine and nestled a cinnamon stick for a rustic, festive look that impresses without much effort. You could also plate them next to little pumpkin spice whipped cream dollops for a fancy touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to 3 days. To keep them soft, I add a slice of bread into the container—it’s a little trick I discovered that helps retain moisture.
Freezing
If I want to stash cookies for longer, I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a sealed freezer bag. They thaw beautifully at room temperature, still incredibly soft and flavorful.
Reheating
When reheating, I pop the cookies in a warm oven (about 300°F) for 5 minutes or so. This warms them through and revives that fresh-baked soft texture. You can also microwave a cookie for about 10 seconds, but I prefer the oven method to avoid any sogginess.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using canned pumpkin pie filling because it contains added sugars and spices, which can throw off the flavor balance and texture of your cookies. Stick to pure pumpkin puree for the best results.
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Why do I need to chill the dough before baking?
Chilling the dough helps the butter solidify again, which prevents the cookies from spreading too much while baking. It also helps the flavors meld, resulting in a more tender, flavorful cookie.
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Can I make these cookies vegan?
Yes! Substitute the butter with a plant-based alternative and the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture might be slightly different, but still delicious.
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How long do Pumpkin Snickerdoodles stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about 3 to 4 days. You can refrigerate them for up to a week, but I recommend freezing if you want to keep them longer.
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What if my cookies flatten out too much?
This usually means the dough was too warm or not chilled long enough. Make sure to chill the dough thoroughly and avoid placing dough balls on a warm baking sheet. Also, double-check that your baking soda and cream of tartar are fresh, as these leaveners help maintain cookie structure.
Final Thoughts
This Pumpkin Snickerdoodles Recipe is one of those baking gems I keep coming back to every fall because it just hits all the cozy notes. It’s simple, reliably delicious, and loved by everyone I share it with—perfect for giving yourself (and friends) a little seasonal hug in cookie form. I can’t wait for you to try it and make it your own favorite autumn tradition!
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 77 min
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Snickerdoodles are soft, chewy cookies that capture the warm, comforting flavors of fall. Featuring pumpkin puree and pumpkin pie spice blended into a classic snickerdoodle dough, they are rolled in cinnamon sugar for a delightful sweet and spicy finish. Perfect for cozy autumn days, these treats offer a delicious twist on the traditional snickerdoodle cookie.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (melted and cooled for at least 10 minutes)
- ½ cup sugar
- ⅓ cup light brown sugar (tightly packed)
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted butter, sugar, and light brown sugar. Stir until the mixture is well combined and smooth. Add the pumpkin puree and mix thoroughly to incorporate the flavors.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully blended into the wet mixture.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Make sure these ingredients are evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently but thoroughly until the dough forms and all ingredients are well incorporated.
- Chill Dough: Cover the cookie dough with clear plastic wrap and refrigerate for at least 45 minutes to help the dough firm up, which makes it easier to handle and helps cookies maintain shape while baking.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Make Cinnamon Sugar Mixture: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to create the coating for the cookies.
- Form and Coat Cookies: Remove dough from the refrigerator. Scoop the dough into 1 ½ tablespoon-sized balls. Roll each ball briefly between your palms to smooth it, then roll it into the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies at 350°F for 10 to 12 minutes. Keep any extra dough refrigerated while baking batches to prevent it from becoming too soft.
- Cool Before Serving: Allow the baked cookies to cool completely on the cookie sheet so they can firm up and finish setting before enjoying.
Notes
- These Pumpkin Snickerdoodles are soft and chewy with the perfect blend of fall spices.
- A video tutorial is available to guide you through the recipe step-by-step.
- Keep extra dough chilled between batches to ensure consistent cookie texture and shape.
- Do not place cookie dough on a hot baking sheet to avoid premature spreading.
- Allow cookies to cool completely before storing or serving for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
