If you’re ready to elevate your cookie game this season, you absolutely need my Pumpkin Snickerdoodles Recipe in your life. These cookies take everything we love about classic snickerdoodles—the soft, chewy texture and that dreamy cinnamon sugar coating—and add a cozy, velvety pumpkin twist. I promise, once you try this recipe, you’ll never look back. It’s the perfect fall treat, and I’m so excited to share all my tips and tricks with you!
Why You’ll Love This Recipe
- Perfect Fall Flavor: Pumpkin and pumpkin pie spice add warm seasonal notes that instantly feel like cozy sweater weather.
- Soft & Chewy Texture: The addition of pumpkin puree keeps these snickerdoodles soft and tender inside—no dry cookies here.
- Easy to Make: No fancy ingredients or complicated techniques; even beginners can whip these up with confidence.
- Family Favorite: My loved ones can’t get enough, and I bet yours will agree once they try these.
Ingredients You’ll Need
All the ingredients for this Pumpkin Snickerdoodles Recipe are straightforward pantry staples with the star—pumpkin puree—adding that irresistible autumnal charm. Here’s a little hint: opt for canned pumpkin puree (not pumpkin pie filling) for the best results.
- Unsalted Butter: Melted and cooled butter gives the cookies a rich base without extra salt interfering with the flavor balance.
- Sugar: Regular granulated sugar for sweetness and structure.
- Light Brown Sugar: Packed tightly to add moisture and a subtle molasses flavor that complements pumpkin beautifully.
- Pumpkin Puree: This is the magic ingredient that makes these snickerdoodles uniquely soft and flavorful.
- Egg Yolk: Acts as a binder and adds richness without making the dough too wet.
- Vanilla Extract: Elevates all the flavors and adds warmth.
- All-Purpose Flour: Provides structure; make sure to measure properly by spooning and leveling for best texture.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings that iconic pumpkin spice flavor.
- Baking Soda: Helps the cookies rise and maintain their chewy texture.
- Cream of Tartar: This is the classic snickerdoodle ingredient that keeps the dough slightly tangy and ensures the perfect chew.
- Salt: Balances sweetness and intensifies flavor.
- Sugar and Ground Cinnamon (for the coating): This topping is everything—it adds crunch and that signature snickerdoodle cinnamon kick.
Variations
I love that this Pumpkin Snickerdoodles Recipe is super versatile, so feel free to make it your own! Sometimes I sprinkle in a handful of mini chocolate chips or swap out pumpkin pie spice for just cinnamon if that’s what I have on hand.
- Chocolate Chip Pumpkin Snickerdoodles: Add a half cup of mini chocolate chips to the dough before chilling—my family goes crazy for the melty chocolate bits mixed with pumpkin spice!
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend and be sure to include xanthan gum if your blend doesn’t have it—this tweak keeps your cookies chewy and delicious.
- Vegan Adaptation: Use dairy-free butter and substitute the egg yolk with a flax egg or mashed banana for a plant-based treat.
- More Spicy: Boost the pumpkin pie spice by an extra half teaspoon or add a pinch of cayenne for a subtle heat surprise.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Mix the Wet Ingredients
Start by combining the melted and cooled butter with sugar and brown sugar in a large bowl. Stir it up until the mixture is smooth and well-combined—that’s your base. Then add in the pumpkin puree, stirring to blend it evenly into that sweet buttery mix. Finally, beat in the egg yolk and vanilla extract. This step creates a thick, rich batter that smells like fall already!
Step 2: Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Whisking upfront makes sure the spices and leavening agents are evenly distributed, so you don’t get any surprises in texture or flavor.
Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the wet pumpkin mixture, stirring until everything is just combined. Don’t overmix here—it’s tempting, but overworking the dough makes cookies tough. Once you’ve got a soft dough, cover it tightly with plastic wrap and pop it in the fridge for at least 45 minutes. This chilling step is crucial; it firms up the dough so it won’t spread too much in the oven.
Step 4: Prep for Baking
While your dough chills, go ahead and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—it prevents sticking and helps cookies bake evenly. In a small bowl, whisk together the cinnamon and sugar for rolling the dough balls in later. This cinnamon sugar is what makes snickerdoodles so iconic, trust me!
Step 5: Shape and Bake
Once chilled, scoop out dough balls about 1½ tablespoons each—rolling between your palms until smooth—and then give each a good roll in the cinnamon sugar mixture. Place them spaced at least 2 inches apart on your baking sheet. Bake them for 10-12 minutes until the edges start setting but the centers still look soft. Don’t worry—they firm up as they cool. Speaking from experience, keeping your remaining dough chilled while baking each batch makes for the best cookie shape and texture.
Step 6: Cool and Enjoy
Let your Pumpkin Snickerdoodles cool completely right on the cookie sheet. This is tough because they smell so good, but trust me—it helps them set up perfectly. Once cooled, you’re ready to dig in!
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Don’t Skip the Chilling: The dough is soft from the pumpkin and butter, so chilling is key to prevent flat cookies and to develop great texture.
- Measure Flour Correctly: Too much flour can dry out these tender cookies, so spoon and level your flour instead of scooping directly from the bag.
- Use Cream of Tartar: It really makes that classic snickerdoodle tang and chewiness—a must-have ingredient here.
- Bake One Sheet at a Time: Baking on one sheet at a time avoids uneven oven heat, helping maintain perfect cookie shape and prevent over-browning.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
I keep it simple with these cookies—just a light dusting of powdered sugar can add a pretty touch for guests. Sometimes I drizzle a little maple glaze if I’m feeling fancy, but honestly, the cinnamon sugar coating is perfect as is, giving that nostalgic, festive feel.
Side Dishes
These Pumpkin Snickerdoodles pair wonderfully with a cup of hot coffee or chai tea—my personal favorite cozy combo. For holiday gatherings, I like serving them alongside a creamy pumpkin mousse or vanilla bean ice cream to round out the pumpkin theme.
Creative Ways to Present
I’ve packaged these cookies in cute mason jars tied with cinnamon sticks as gifts, which friends and family truly appreciate. For parties, arranging them in a tiered tray with fall leaves and mini pumpkins creates an inviting autumn dessert spread everyone can’t resist.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled completely, I store these snickerdoodles in an airtight container at room temperature—they stay soft and delicious for up to 4 days. If they start to firm up a bit, you can pop them in the microwave for 10-15 seconds to bring back that fresh-baked softness.
Freezing
I’ve frozen the cookie dough balls wrapped tightly in plastic wrap inside a sealed container. When I want fresh cookies fast, I just bake them straight from frozen—adding a minute or two to the bake time—and they come out delicious, like freshly made!
Reheating
If you have leftover baked cookies, I recommend reheating them briefly in a 300°F oven for 5-7 minutes or a few seconds in the microwave (wrapped in a damp paper towel if you want extra moistness) to revive that soft, chewy texture.
FAQs
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Can I use fresh pumpkin instead of canned puree?
You can absolutely use homemade pumpkin puree, but be sure it’s thick and not watery—excess moisture can alter the cookie texture. I recommend roasting and pureeing your pumpkin, then draining any extra liquid before measuring.
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Why is cream of tartar important in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture by reacting with baking soda. Skipping it will produce cookies that taste different and have a different bite.
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How do I prevent my pumpkin snickerdoodles from spreading too much?
Chilling your dough well before baking is key—it firms up the fats so the cookies hold their shape better. Also, avoid warming your baking sheet between batches, as a hot sheet will cause dough to melt and spread.
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Can I double this recipe?
Yes! Just be sure you have a large enough bowl and mixer to handle the increased volume. Also, chill the dough thoroughly and bake the cookies on sheets with enough spacing for even cooking.
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Are pumpkin snickerdoodles gluten-free?
Traditional snickerdoodles use all-purpose flour, which contains gluten. However, you can easily make this recipe gluten-free by substituting a 1:1 gluten-free all-purpose flour blend with xanthan gum included.
Final Thoughts
Honestly, this Pumpkin Snickerdoodles Recipe has become one of my absolute favorites to bake every fall. It brings together nostalgic flavors and that cozy, warm feeling we all crave as the leaves turn. Once you try these, I think you’ll find they quickly become a staple in your seasonal baking repertoire—just like they did for me and my family. So go ahead, get that pumpkin puree out and let’s make some magic happen in your kitchen!
Print
Pumpkin Snickerdoodles Recipe
- 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
Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, infused with seasonal pumpkin puree and warm pumpkin pie spices. Soft, chewy, and coated in a sweet cinnamon sugar topping, these cookies are perfect for fall baking or any time you crave a comforting autumn treat.
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
- Mix Wet Ingredients: Combine the melted and cooled butter, sugar, and light brown sugar in a bowl and stir until well-combined. Add the pumpkin puree and stir well to incorporate all the wet ingredients evenly.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract thoroughly until fully blended into the mixture, creating a smooth wet base.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until all dry ingredients are evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until all components are well combined and a dough forms.
- Chill Dough: Cover the cookie dough tightly with clear wrap and place it in the refrigerator to chill for at least 45 minutes. This step helps the dough firm up for easier shaping and improves the cookie texture.
- Preheat Oven and Prepare Baking Sheet: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and prepare for baking.
- Prepare Cinnamon Sugar Topping: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon until well mixed.
- Shape Cookies: Remove the chilled dough from the refrigerator. Scoop out 1 ½ tablespoon-sized portions and roll each into smooth balls between your palms. Then roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing at least 2 inches apart to allow for spreading during baking. Bake in the preheated oven for 10-12 minutes until the edges are slightly firm but the centers are still soft.
- Cool and Serve: Allow the baked cookies to cool completely on the cookie sheet before transferring or serving. This prevents breaking and lets them firm up to the perfect texture.
Notes
- For best results, ensure the butter is melted and cooled before mixing to prevent cooking the egg yolk.
- Chilling the dough for at least 45 minutes is crucial to maintain the cookie shape and enhance texture.
- Keep any remaining dough refrigerated while baking batches to prevent it from becoming too soft to handle.
- If you prefer softer cookies, reduce the baking time slightly; for crisper cookies, bake a minute or two longer, but watch carefully.
- Using pumpkin pie spice gives a great flavor balance, but you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
