Let me tell you, this Pumpkin Snickerdoodles Recipe is one of those fall treats that instantly warms your kitchen and fills it with cozy, spicy aromas. I absolutely love how the pumpkin puree adds just the right moistness without making the cookie too dense, and the classic cinnamon sugar coating gives it that familiar snickerdoodle charm with a seasonal twist. Whether you’re baking for a holiday gathering or just craving a sweet pick-me-up, these cookies never disappoint.
When I first tried this Pumpkin Snickerdoodles Recipe, I was amazed at how easy it was to mix up and how quickly they disappeared from the plate! You’ll find that the pumpkin pie spice blends perfectly with the cinnamon sugar dusting, making these cookies uniquely delicious but still comforting. Plus, it’s a great way to use pumpkin puree beyond pies and muffins—your friends and family will go crazy for these!
Why You’ll Love This Recipe
- Perfect Fall Flavor: Combines pumpkin and cinnamon for seasonal vibes without overpowering sweetness.
- Easy to Make: Simple steps and common ingredients make it a quick treat any time.
- Soft and Chewy Texture: Moist pumpkin puree keeps these cookies tender and irresistible.
- Great for Gifting: Makes about 20 cookies—perfect for sharing or enjoying over several days.
Ingredients You’ll Need
For the best Pumpkin Snickerdoodles Recipe, you want ingredients that bring warmth and balance to the cookies. Quality pumpkin puree and fresh spices can make all the difference, so keep that in mind when shopping.
- All-purpose flour: The base for your cookies; sifted flour helps keep them light and tender.
- Pumpkin pie spice: This spice blend is what gives the cookies that classic, festive flavor without needing extra cinnamon or cloves.
- Cream of tartar: Key to snickerdoodles for that slightly tangy taste and chewy texture.
- Baking soda: Helps the cookies rise a bit and gives a nice crumb structure.
- Kosher salt: Balances sweetness and enhances the overall flavor.
- Butter (softened): For richness and tenderness, make sure it’s just soft enough to cream properly.
- Granulated sugar: Sweetens and contributes to the classic snickerdoodle crunch.
- Large egg: Adds moisture and binds everything together.
- Pumpkin puree: The star ingredient that adds moisture and subtle pumpkin flavor—use pure pumpkin, not pie filling.
- Vanilla extract: Enhances flavors and adds warmth.
- Cinnamon-sugar: A mix of cinnamon and sugar to roll the dough balls in, creating that delicate, crackly coating.
Variations
I love that this Pumpkin Snickerdoodles Recipe is so flexible—you can easily tweak it to fit your tastes or dietary needs. Don’t be afraid to experiment a little and make it your own.
- Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend once, and the texture stayed soft and delicious—just make sure your blend includes xanthan gum.
- Spiced Up: Adding a pinch of ground nutmeg or cloves deepened the pumpkin flavor for me; it’s a simple way to cozy things up more on chilly days.
- Dairy-Free Option: I’ve replaced butter with a vegan margarine, and although slightly less rich, the cookies still came out nicely chewy.
- Extra Cinnamon Crunch: Doubling the cinnamon in the rolling sugar gave a more intense crust, perfect for cinnamon lovers.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Prep Your Spices and Dry Ingredients
Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper—trust me, it makes cleanup a breeze. In a big bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt. This blend gives the cookies their classic snickerdoodle texture and that unmistakable autumnal flavor.
Step 2: Cream Butter and Sugar, Then Add Pumpkin and Egg
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy—this usually takes about 2-3 minutes if you’re using a mixer. Once creamed, add the egg, pumpkin puree, and vanilla extract, mixing until everything is blended evenly. The pumpkin does add some moisture, so don’t be alarmed when the dough looks softer than traditional snickerdoodles.
Step 3: Combine Wet and Dry Ingredients Gently
Gradually stir the dry mixture into the wet ingredients until just combined—overmixing can make the cookies tough, and you want them tender and chewy. If you find your dough a bit sticky, no worries—in my first batch, I chilled it for 30 minutes, and it made rolling so much easier.
Step 4: Roll Into Balls and Coat with Cinnamon Sugar
Take about one tablespoon of dough for each cookie and roll it into a ball in your hands, then roll that ball in the cinnamon-sugar mixture until fully coated. Spacing these out on your baking sheets is key; I like to leave about 2 inches between each ball to allow for spreading.
Step 5: Bake and Enjoy
Bake in the preheated oven for about 12 minutes, or until the tops start to crack but the centers still look just set. I’ve learned that underbaking slightly helps keep them soft and chewy rather than crispy or dry. Once out of the oven, let them cool on the sheets for a few minutes before transferring to a wire rack. Then get ready to enjoy one (or three) with your favorite cozy drink!
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Chill the Dough: I found chilling sticky dough for 30 minutes makes rolling easier and prevents cookies from spreading too much.
- Don’t Overbake: Pull cookies out when cracks appear and centers look slightly soft for perfect chewiness.
- Use Fresh Spices: Pumpkin pie spice can get stale; fresh spices amplify that autumn warmth beautifully.
- Roll Evenly: Make sure your cookie dough balls are roughly the same size for even baking throughout your batch.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
I like to sprinkle a little extra cinnamon sugar on top of the cookies right after baking for a sweet sparkle and added crunch. Sometimes, a tiny dab of cream cheese frosting on warm cookies turns them into a decadent treat that my family loves.
Side Dishes
These cookies pair amazingly well with a hot chai latte or a cup of rich coffee. For brunch, I often serve them alongside a warm bowl of spiced apple cider or even a cozy bowl of oatmeal with pumpkin spice for a full pumpkin-themed spread.
Creative Ways to Present
For special occasions, I’ve stacked Pumpkin Snickerdoodles with whipped cream and fresh cranberries between each cookie to create a festive tower. Another fun idea is to sandwich them with marshmallow fluff or pumpkin butter for a little extra indulgence that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Snickerdoodles in an airtight container at room temperature, and they stay soft for up to 4 days. Putting a slice of bread in the container helps keep moisture in, which is a handy trick I learned from a baking friend.
Freezing
If I want to save some for later, I freeze the baked cookies layered with parchment paper in a zip-top bag. They freeze well for up to 3 months, and you can thaw them overnight on the counter for a fresh-from-the-oven taste.
Reheating
To reheat, I pop a cookie in the microwave for about 10-15 seconds or briefly warm them in a 300°F oven for 5 minutes. This helps bring back that soft, chewy texture as if they’re freshly baked.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree because pie filling contains added sugars and spices that can throw off the balance of this recipe. Using puree lets you control the sweetness and spice level precisely.
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Why is cream of tartar important in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tangy flavor and helps create their tender, chewy texture by affecting the cookies’ pH and how they rise. Without it, the cookies might turn out a bit different in texture and taste.
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How can I make these cookies more festive for holiday gifts?
Try adding a dusting of edible glitter or drizzling melted white chocolate over cooled cookies. Packaging them in cellophane bags tied with seasonal ribbons also adds a personal touch that friends and family will appreciate.
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Can I make this recipe vegan?
Yes! Use a dairy-free butter substitute and replace the egg with a flax or chia egg (1 tbsp ground flax or chia seeds + 3 tbsp water, soaked 5 minutes). The texture will stay soft, though it might be slightly less rich.
Final Thoughts
This Pumpkin Snickerdoodles Recipe quickly became one of my go-to fall desserts because it perfectly balances nostalgic snickerdoodle goodness with a cozy pumpkin twist. I highly recommend giving it a try—once you do, you’ll see how easy it is to impress everyone with such a simple batch of cookies that feel like a warm hug. Happy baking and pumpkin-spicing your season!
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 30 mins
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cookie, blending the warm spices of pumpkin pie spice with the soft, chewy texture of traditional snickerdoodles. Perfect for fall or any time you crave a cozy, seasonal treat, these cookies are rolled in cinnamon sugar for a sweet, spiced finish.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
Coating
- Cinnamon-sugar (amount as needed for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until thoroughly combined for an even distribution of the leavening agents and spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture, beating until the ingredients are well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until all the flour mixture is incorporated. Avoid overmixing to keep the cookies tender.
- Form Dough Balls and Coat: Roll about 1 tablespoon of the dough into a ball. Then, roll each ball thoroughly in cinnamon-sugar to coat. If the dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling.
- Arrange on Baking Sheets: Place the coated dough balls evenly spaced on the prepared baking sheets to prevent sticking and promote even cooking.
- Bake: Bake the cookies in the preheated oven for approximately 12 minutes, or until the tops begin to crack and the centers are just set, indicating they are perfectly baked.
- Cool and Serve: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring to a wire rack to cool completely. Enjoy your Pumpkin Snickerdoodles warm or at room temperature.
Notes
- If dough is sticky, chilling it makes rolling easier and helps maintain cookie shape during baking.
- Use parchment paper for easy cleanup and to prevent sticking.
- For stronger pumpkin flavor, you can increase pumpkin puree to 1/2 cup, but reduce flour slightly to maintain dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen either as dough balls or baked cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
