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Pumpkin Snickerdoodles Recipe

ByTaylor
Jump to Recipe· 4.7 from 10 reviews

If you’re anything like me, the moment fall hits, you start dreaming of all things pumpkin — and that’s exactly why I’m so excited to share this Pumpkin Snickerdoodles Recipe with you. These cookies are a perfect twist on classic snickerdoodles, infused with cozy pumpkin flavor and warm pumpkin pie spices that make them feel like a hug in cookie form. They come out soft, chewy, and just lightly spiced, which makes them a total crowd-pleaser when you want something seasonal but still familiar.

Whether you’re baking for a laid-back Sunday afternoon, a holiday get-together, or just because you want to bring a little fall joy into your kitchen, this Pumpkin Snickerdoodles Recipe has got you covered. Plus, the cool-down time is just right to prep a cup of tea or coffee and relax while the dough chills in the fridge. Trust me, these cookies are worth the wait — you’ll love the subtle pumpkin sweetness paired with that iconic cinnamon sugar coating!

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Why This Recipe Works

  • Perfect Texture: The pumpkin puree keeps these snickerdoodles soft and chewy, giving them a lovely moist crumb unlike typical crisp cookies.
  • Balanced Flavor: Pumpkin pie spice blends beautifully with the cinnamon sugar topping for that quintessential fall flavor without being overpowering.
  • Easy Prep: A straightforward mix and chill method means you can prep the dough quickly and bake fresh cookies on demand.
  • Reliable Results: The addition of cream of tartar ensures these cookies get the classic snickerdoodle tang and a nice rise every time.
A close-up view of a white plate filled with several soft, round cookies. Each cookie has a light golden brown color with a slightly cracked surface and is covered in a dusting of cinnamon sugar, giving a speckled texture. The cookies are stacked closely together, showing gentle bumps and creases on their tops, which look soft and chewy. The plate rests on a textured woven cloth, and the background features a soft, blurred warm tone. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic behind these Pumpkin Snickerdoodles Recipe cookies lies in their ingredients working harmoniously to produce a soft, flavorful bite. Each element has a special role, so choosing quality ones and understanding their function will help you nail the perfect cookie.

  • Unsalted Butter: Melting and cooling it gives the dough a soft texture and rich flavor without making it greasy.
  • Sugar: Both granulated and brown sugar add sweetness and moisture — brown sugar especially enhances chewiness.
  • Pumpkin Puree: This is the secret star that adds moisture, subtle sweetness, and that signature fall flavor.
  • Egg Yolk: Adds fat and richness without extra liquid, helping create tenderness.
  • Vanilla Extract: Rounds out the spices with a warm aromatic note.
  • All-Purpose Flour: The sturdy base that holds everything together, giving structure to the cookies.
  • Pumpkin Pie Spice: A cozy blend that brings cinnamon, nutmeg, and cloves for seasonal warmth.
  • Baking Soda & Cream of Tartar: Classic snickerdoodle leaveners that add lift and that slight tangy snap.
  • Salt: Enhances all the sweet and spicy flavors, keeping cookies well-balanced.
  • Cinnamon Sugar Topping: A simple but essential coating that adds a crackly cinnamon-spiced crust on each cookie.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always think baking is more fun when you make the recipe your own, and I like to tweak pumpkin snickerdoodles a bit to match my mood or the season. Don’t be afraid to experiment—whether that means adjusting spices or adding mix-ins, there’s lots of room to make these cookies truly yours.

  • More Spice: When I want a bolder fall flavor, I add extra cinnamon and a pinch of ground ginger to the dough for an extra warming kick.
  • Gluten-Free Variation: I’ve swapped out all-purpose flour for a 1:1 gluten-free baking blend with good success—just be sure to chill the dough longer for easier handling.
  • Add-Ins: Sometimes I mix in white chocolate chips or chopped pecans to give some texture and a sweet surprise.
  • Less Sugar: For a less sweet version, you can reduce the sugar slightly, but I don’t recommend cutting the brown sugar in half as it affects texture.

Step-by-Step: How I Make Pumpkin Snickerdoodles Recipe

Step 1: Mix the Wet Ingredients

Start by melting the butter and letting it cool for about 10 minutes so it’s not piping hot and won’t scramble the egg yolk. Then, combine the melted butter with granulated and brown sugars, stirring until smooth and well-incorporated. Adding the pumpkin puree next brings that lovely moisture and flavor—mix it thoroughly so it’s evenly distributed, then stir in the egg yolk and vanilla extract. It’s beautiful how the batter gets nice and creamy here!

Step 2: Whisk Dry Ingredients Separately

In another bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This step is key for even spice distribution and to avoid clumping—trust me, you don’t want pockets of spice later in the cookies! Once everything looks well mixed, gradually add these dry ingredients to the wet mixture, stirring just until the dough comes together.

Step 3: Chill the Dough

Cover your dough tightly with plastic wrap and pop it into the fridge for at least 45 minutes. This step helps firm up the dough so it’s easier to handle and shapes into perfect balls without sticking to your hands. Plus, chilling makes a big difference in texture and flavor development—definitely don’t skip it, even if you’re tempted!

Step 4: Prepare to Bake

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. In a small bowl, whisk together the sugar and cinnamon for the topping—this cinnamon sugar is what gives each cookie that classic snickerdoodle charm with a pumpkin twist.

Step 5: Shape and Coat the Cookies

Once chilled, scoop about 1½ tablespoons of dough per cookie. Roll each ball briefly between your palms to smooth it out, then roll generously in the cinnamon sugar mixture to coat. Place on the prepared baking sheet, leaving at least 2 inches between cookies since they will spread a bit. Keeping extra dough in the fridge while baking the first batch is a great hack so it stays firm and easier to shape.

Step 6: Bake and Cool

Bake your cookies for 10 to 12 minutes until they puff up and the edges look set but centers are still soft. Resist the urge to overbake—these cookies should be tender with a soft bite and just a hint of crispness at the edges. Once out of the oven, allow them to cool completely on the cookie sheet; this helps them finish setting up without becoming dry or crumbly.

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Pro Tips for Making Pumpkin Snickerdoodles Recipe

  • Butter Temperature: Make sure the melted butter cools to room temp so your egg yolk doesn’t scramble when added.
  • Don’t Skip Chilling: Chilling not only firms dough for shaping but enhances flavor and prevents spreading in the oven.
  • Use Fresh Pumpkin Pie Spice: Fresh spices are fragrant, so don’t use old or stale blends to keep flavor vibrant.
  • Avoid Over-Baking: Take the cookies out once edges are set but centers still look soft—they firm up as they cool.

How to Serve Pumpkin Snickerdoodles Recipe

A close-up view of a single golden brown cinnamon sugar cookie with a bite taken out of the front, showing the soft, slightly crumbly inside texture. The cookie is resting on a metal cooling rack with thin bars, and beneath the rack is a deep purple cloth. In the blurred background, there are more whole cookies with a similar texture and color. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love dusting a little extra cinnamon sugar on top of the cooled cookies just before serving—it adds a pretty sparkle and toasty cinnamon aroma that guests always comment on. Sometimes I sprinkle finely chopped toasted pecans for some crunch and festive flair.

Side Dishes

These Pumpkin Snickerdoodles Recipe cookies pair wonderfully with a warm mug of chai, pumpkin spice latte, or classic hot chocolate. They’re also great alongside a scoop of vanilla ice cream if you want to turn dessert into something extra special.

Creative Ways to Present

For autumn parties, I like to arrange these cookies on a wooden board with autumn leaves and mini pumpkins as decor. Wrapping a few in parchment paper tied with twine makes a charming homemade gift, perfect for teachers or neighbors during the holidays.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Snickerdoodles Recipe cookies keep best stored in an airtight container at room temperature for up to 4 days. I usually place parchment paper between layers to keep them from sticking together and maintain that perfect soft texture.

Freezing

I’ve had great success freezing both the dough balls and fully baked cookies. For dough, freeze balls spaced apart on a tray, then transfer to a freezer bag for up to 3 months. When you’re ready, bake from frozen, adding a few extra minutes to bake time. For baked cookies, freeze in airtight containers and thaw at room temp when you want a quick treat.

Reheating

If you want to revive softness and warmth, pop the cookies in the microwave for about 10–15 seconds or warm gently in the oven at 300°F for 5–7 minutes. This quick trick makes them taste like freshly baked again!

FAQs

  1. Can I use canned pumpkin for the pumpkin puree?

    Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Snickerdoodles Recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that could alter the flavor and texture.

  2. Why do these snickerdoodles need cream of tartar?

    Cream of tartar is what gives snickerdoodles their signature tangy flavor and tender texture. It reacts with baking soda to create lift and slight chewiness, so it’s a key ingredient to get that authentic snickerdoodle feel in this pumpkin version.

  3. Can I make these cookies vegan?

    Yes, with a few swaps! Replace butter with a vegan butter alternative and the egg yolk with a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water). Keep in mind, texture may be slightly different, but still delicious.

  4. How do I know when Pumpkin Snickerdoodles are done baking?

    Look for set edges and a soft, slightly puffed center. They may look a bit underbaked in the middle, but they’ll firm up as they cool. Overbaking will make them cakey and dry, so it’s better to err on the side of less baked.

  5. Can I double the recipe?

    You can definitely double this Pumpkin Snickerdoodles Recipe. Just be sure to chill the dough a bit longer and bake cookies in batches, not overcrowding your baking sheets for even cooking.

Final Thoughts

This Pumpkin Snickerdoodles Recipe has quickly become one of my favorite fall traditions because it blends the nostalgia of classic snickerdoodles with the cozy flavors of pumpkin spice. There’s something so comforting about biting into a soft, cinnamon-sugar-coated cookie that’s quietly infused with pumpkin — it just feels like autumn in every bite. I really hope you give it a try soon and find yourself reaching for these cookies whenever the weather cools down. Baking friends, this one’s a winner you’ll want to keep in your repertoire!

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Pumpkin Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 17 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Pumpkin Snickerdoodles combine the classic cinnamon-sugar coating with a soft, cake-like texture enriched with pumpkin puree and warm pumpkin pie spice. Perfect for autumn or anytime you crave festive fall flavors in a chewy cookie.

Ingredients

Cookie Dough

  • ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
  • ½ cup (100 g) sugar
  • ⅓ cup (70 g) light brown sugar, tightly packed
  • ¼ cup (73 g) pumpkin puree
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose (plain) flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt

Topping

  • ¼ cup (50 g) sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Combine Wet Ingredients: In a large mixing bowl, combine melted butter, sugar, and brown sugar. Stir until the mixture is well combined. Add pumpkin puree and mix thoroughly.
  2. Add Egg and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt to ensure even distribution of spices and leavening agents.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until a uniform cookie dough forms with no visible flour pockets.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes to allow the dough to firm up, which helps maintain shape during baking.
  6. Preheat Oven and Prepare Topping: While the dough chills, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a small bowl, combine sugar and cinnamon to create the cinnamon sugar topping.
  7. Form Cookies: Remove dough from refrigerator. Scoop dough into 1 ½ tablespoon-sized balls. Roll each ball between your palms until smooth, then roll thoroughly through the cinnamon sugar mixture.
  8. Arrange and Bake: Place the coated dough balls on the prepared cookie sheet at least 2 inches apart to allow for spreading. Bake in the preheated oven for 12 minutes until lightly golden and set.
  9. Cool: Allow the cookies to cool completely on the cookie sheet before transferring or serving to ensure they set up and maintain a soft texture.

Notes

  • For softer cookies, avoid overbaking; remove just as the edges become lightly golden.
  • You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Ensure the melted butter is cooled before mixing to prevent cooking the egg yolk.
  • Use parchment paper or silicone baking mats to prevent cookies from sticking and to promote even baking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 9 g
  • Sodium: 120 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 20 mg

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