If you’re craving a cozy, fall-inspired treat that feels both classic and festive, you’ve got to try this Pumpkin Snickerdoodles Recipe. Soft, chewy, and perfectly spiced with pumpkin pie goodness, these cookies bring a fresh twist to the traditional snickerdoodle we all love. Trust me, once you make these, they’ll become your go-to seasonal favorite, and your kitchen will smell like heaven!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Pumpkin puree adds moisture and warmth without overpowering the classic cinnamon-sugar snickerdoodle taste.
- Soft & Chewy Texture: These cookies stay tender and slightly cakey, making them delightfully easy to bite into.
- Easy to Make: With simple pantry-friendly ingredients and straightforward steps, baking these is a breeze.
- Seasonal Twist: Add a little autumn magic to your cookie jar with cozy spices like nutmeg and pumpkin pie spice.
Ingredients You’ll Need
Choosing the right ingredients is key to nailing this Pumpkin Snickerdoodles Recipe. I always use fresh pumpkin puree and real butter—trust me, the flavor difference is worth it. Also, using a good pumpkin pie spice or freshly mixed cinnamon and nutmeg helps bring that signature warmth you’re looking for.
- All-purpose flour: Gives the cookies structure, so don’t swap this out lightly unless you know your baking flours well.
- Baking powder: Helps the cookies rise just enough for a light texture.
- Salt: Balances out the sweetness and enhances all the spices.
- Ground cinnamon: The classic spice for snickerdoodles, it’s essential for that cozy flavor.
- Ground nutmeg: Adds an extra layer of autumn warmth alongside cinnamon.
- Unsalted butter: I prefer room temperature so it creams well with sugars and gives you that tender crumb.
- Granulated sugar: Sweetens and helps give the cookie a nice texture.
- Light brown sugar: Adds moisture and a hint of caramel flavor.
- Pumpkin puree: Not pumpkin pie filling! Pure pumpkin adds moisture and subtle flavor without too much sweetness.
- Egg: Binds all the ingredients and adds richness.
- Vanilla extract: Just a splash makes a big flavor difference.
- Granulated sugar (for coating): Creates that delightful crunchy, sweet outer layer.
- Pumpkin pie spice: Mixes with sugar to coat each cookie, adding that classic fall touch.
Variations
I’ve tweaked this Pumpkin Snickerdoodles Recipe a few times to suit different moods and tastes. You can definitely get creative with the spices or the mix-ins! Don’t hesitate to make it your own—cookies are the perfect place for that.
- Adding chopped nuts: I sometimes toss in chopped pecans or walnuts for extra crunch, and my family goes crazy for that texture contrast.
- Using gluten-free flour blend: Works well if you need a gluten-free option, just check the blend’s instructions for substitutions.
- Extra spices: Try adding a pinch of cloves or ginger if you want to deepen the fall flavor profile.
- Chocolate chips: For an indulgent twist, a handful of white chocolate chips brings out the pumpkin’s sweetness beautifully.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Mix the Dry Ingredients With Care
Start by whisking together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. This evenly distributes the leavening and spices, ensuring every bite of your Pumpkin Snickerdoodles Recipe has that perfect spice balance. I find that taking this extra step to mix well really elevates the overall flavor and texture.
Step 2: Cream Butter and Sugars Until Fluffy
Using a stand mixer with a paddle attachment (or a hand mixer if that’s what you’ve got), beat the room-temperature butter with granulated and brown sugars on medium-high speed. It should become pale and fluffy—usually about 2-3 minutes. This aeration step is key to soft, tender cookies that melt in your mouth.
Step 3: Incorporate the Pumpkin and Wet Ingredients
Now add the pumpkin puree, mixing well before adding the egg and vanilla extract. Mix between each addition until just combined—overmixing here can toughen your cookies. I learned this the hard way the first time I overdid it, so trust me on this tip!
Step 4: Combine Wet and Dry Ingredients, Then Chill the Dough
Slowly add the flour mixture on low speed, stirring just until everything is combined. Don’t overmix! Cover the dough with plastic wrap and chill for an hour. This step really helps the dough firm up so the cookies hold their shape but stay tender inside.
Step 5: Prep Your Oven and Cinnamon-Sugar Coating
Preheat your oven to 350°F and line baking sheets with parchment paper. While it warms, mix granulated sugar and pumpkin pie spice in a small bowl to create your signature cinnamon-sugar coating. This step brings that classic snickerdoodle crunch and fragrance you’re aiming for.
Step 6: Form and Coat the Cookies
Roll teaspoon-sized portions of dough into balls, then roll each one in the cinnamon-sugar coating. Place them on the baking sheets a few inches apart—these cookies will spread slightly. Lightly press each ball with a heavy glass or measuring cup to flatten just a bit. This gives you that perfect crinkled top and even baking.
Step 7: Bake and Cool
Bake for 10-15 minutes, keeping a close eye towards the end. You want them just starting to crack on top but still soft in the center. Once out, let them rest on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. This resting time helps them finish setting while staying tender.
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Room Temperature Butter: I always take my butter out an hour before baking to get that perfect creamy texture for creaming with sugars.
- Don’t Skip Chilling: Chilling the dough makes a huge difference to the cookie’s shape and texture—trust me, I tried skipping this once and it was a mess!
- Coating Love: Rolling cookies in cinnamon-sugar adds a delightful crunch and sharp spice contrast that makes these stand out.
- Watch Your Oven Time: Baking just until cracks appear keeps cookies soft; any longer and they risk drying out.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
I love dusting these pumpkin snickerdoodles with an extra sprinkle of cinnamon-sugar right after they come out of the oven. Sometimes I even add a small smear of cream cheese frosting for a special treat—totally optional but so delicious!
Side Dishes
Pair these cookies with a warm cup of chai tea, coffee, or a glass of cold milk for the perfect comforting snack. They also make a great addition to a fall dessert platter with fresh apple slices and spiced nuts.
Creative Ways to Present
For a festive touch, I like arranging the cookies on a wooden board with mini pumpkins and maple leaves around them when hosting holiday gatherings. You can also sandwich pumpkin spice cream cheese between two cookies for an irresistible cookie sandwich presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Snickerdoodles in an airtight container at room temperature for up to 4 days. I put a slice of bread in the container to keep them soft and chewy—it’s a simple trick I learned that really works!
Freezing
You can freeze baked or unbaked cookie dough balls. For baked cookies, let cool completely and freeze in a sealed container with parchment layers. For dough, freeze balls on a tray first, then transfer to a bag. Thaw baked cookies at room temperature, and dough can go straight into the oven (add a couple minutes to baking time).
Reheating
To refresh a leftover cookie, pop it in the microwave for 10-15 seconds or warm it in a low oven (300°F) for about 5 minutes. This helps regain that fresh-baked softness and melts the sugar coating a little.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree for this recipe?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling is already sweetened and spiced, which can throw off the sugar balance and flavor of these Pumpkin Snickerdoodles. Using pure pumpkin lets you control the spices and sweetness perfectly.
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How soft will these Pumpkin Snickerdoodles be?
They come out soft and slightly cakey with a tender crumb, thanks to the pumpkin puree. They’re not crunchy like a typical snickerdoodle, but that’s part of the charm—think soft and chewy with a crackly cinnamon-sugar crust.
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Can I make this recipe vegan?
You can substitute the butter for a plant-based margarine and use a flax egg (1 tablespoon ground flaxseeds mixed with 3 tablespoons water) instead of a large egg. Keep in mind the texture might be a bit different, but it still works well.
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Why do we chill the dough before baking?
Chilling the dough firms it up, making it easier to handle and shape. It also helps prevent cookies from spreading too much in the oven so you get that perfect, thick, soft cookie rather than thin and crispy.
Final Thoughts
I absolutely love how this Pumpkin Snickerdoodles Recipe combines the nostalgic warmth of a classic snickerdoodle with seasonal pumpkin spice magic. It’s become a family favorite in our home—perfect for cozy evenings and holiday celebrations. I’m excited for you to try making these yourself because they truly fill your kitchen with love and give you that satisfying soft cookie bite every single time.
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin spice flavors and coated in a cinnamon-sugar mixture. Perfectly balanced with pumpkin puree and cozy spices like cinnamon and nutmeg, these fall-inspired treats bring a festive twist to the classic snickerdoodle cookie.
Ingredients
Pumpkin Snickerdoodles:
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup room-temperature unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoon vanilla extract
Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until combined. Set this aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, whip 1 cup of room-temperature unsalted butter with 1 cup granulated sugar and ½ cup light brown sugar on medium-high speed until the mixture is light and fluffy, typically about 2 to 3 minutes.
- Add Pumpkin and Egg: Gradually mix in ¾ cup pumpkin puree to the creamed butter and sugar, mixing well to incorporate. Follow by adding 1 large egg, then 2 teaspoons vanilla extract, ensuring each ingredient is fully blended before adding the next.
- Combine Wet and Dry Mixtures: Slowly add the flour mixture to the wet ingredients on low speed, mixing just until everything is combined and no flour streaks remain. Avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least one hour to firm up, making the dough easier to handle and enhancing flavor development.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix ½ cup granulated sugar with 1 teaspoon pumpkin pie spice to create the cinnamon-sugar coating. Set this aside.
- Shape and Coat the Cookies: Once chilled, scoop a tablespoon of cookie dough and roll it into a ball. Then, roll the dough ball in the prepared cinnamon-sugar coating until evenly covered. Place the coated balls on the lined baking sheets, spacing them adequately.
- Flatten the Cookies: Slightly press down each coated dough ball with the bottom of a heavy glass or measuring cup to flatten them slightly, which helps achieve the classic snickerdoodle look and texture.
- Bake the Cookies: Bake in the preheated oven for 10 to 15 minutes, or until the cookie tops begin to crack, signaling they are fully baked yet still soft inside.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature!
Notes
- For best results, make sure the butter is at room temperature to achieve a creamy texture when mixing.
- Chilling the dough is important as it helps the cookies hold their shape and enhances the pumpkin flavor.
- If pumpkin puree is not available, you can substitute with canned pumpkin but avoid pumpkin pie filling, which includes spices and sugar.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
