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Pumpkin Snickerdoodles Recipe

ByLily
Jump to Recipe· 4.6 from 33 reviews

I’m so excited to share this Pumpkin Snickerdoodles Recipe with you! These cookies are a perfect blend of soft, chewy snickerdoodle comfort with an irresistible hint of pumpkin spice that instantly feels like fall in every bite. Whether you’re baking for a cozy afternoon treat or holiday gatherings, this recipe will quickly become your go-to for that warm, nostalgic flavor with a seasonal twist.

What makes this Pumpkin Snickerdoodles Recipe special is how the pumpkin puree adds moisture and a subtle earthiness, making the cookies tender without losing that classic snickerdoodle chew. I’ve made them countless times for friends and family, and they always ask for the recipe—trust me, you’ll love how they strike such a perfect balance between sweet, spiced, and soft.

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Why This Recipe Works

  • Perfect Soft Texture: The pumpkin puree keeps the snickerdoodles wonderfully moist and tender.
  • Balanced Spice Flavor: Pumpkin pie spice blends beautifully with cinnamon for that classic fall vibe without overpowering.
  • Easy to Make: Simple ingredients and straightforward steps mean you can whip these up even on a busy day.
  • Customizable Sweetness: The cinnamon-sugar coating is adjustable, so you can dial up or down the sweetness to your liking.
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

Each ingredient in this Pumpkin Snickerdoodles Recipe plays a key role, ensuring the cookies turn out soft, flavorful, and perfectly spiced. Choosing fresh pumpkin puree and good-quality spices really makes a difference—trust me, it’s worth it.

  • Unsalted Butter: Melted and cooled for smooth mixing and rich flavor without added saltiness.
  • Sugar and Light Brown Sugar: The combo adds sweetness with a subtle molasses hint for depth and chewiness.
  • Pumpkin Puree: Moisturizes the dough and adds that unmistakable pumpkin taste and color.
  • Egg Yolk: Adds richness and helps bind ingredients while keeping the cookie tender.
  • Vanilla Extract: Enhances flavors and balances the spices with a warm sweetness.
  • All Purpose Flour: The base structure of the cookies; ensure it’s fresh for the best results.
  • Pumpkin Pie Spice: Blends cinnamon, nutmeg, and other spices for that signature autumn flavor.
  • Baking Soda & Cream of Tartar: Classic snickerdoodle leaveners that give just the right rise and tang.
  • Salt: Balances the sweetness and elevates the other flavors.
  • Sugar and Ground Cinnamon (Topping): This cinnamon-sugar coating adds a delightful sweet and spicy crust every time.
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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.

Make It Your Way

I love to play around with the spices in this Pumpkin Snickerdoodles Recipe depending on the season or my mood. You can totally make it your own by adjusting the cinnamon sugar coating or even swapping out the pumpkin pie spice for a mix of ginger and clove if you want a little extra warmth.

  • Variation: Once, I swapped half the pumpkin puree for sweet potato puree—it gave the cookies a subtle sweetness and a beautiful golden color that friends raved about.
  • Dietary Modifications: Use a vegan butter substitute and a flax egg to make these vegan-friendly without losing texture.
  • Spice Level: Feel free to increase the pumpkin pie spice by ½ teaspoon if you’re a spice lover like me who enjoys that extra kick.

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

Step 1: Mix the Wet Ingredients

Start by melting and cooling your butter—it’s key not to add it hot or it can scramble the eggs. Then mix the butter with both sugars until everything is beautifully combined. Stir in the pumpkin puree until smooth. Next, add the egg yolk and vanilla extract; these make the cookies rich and flavorful. This is where your cookie dough starts getting that luscious texture you want, so don’t rush!

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Make sure you mix these well so the spices and leavening agents distribute evenly. This little step is a secret to getting those consistent flavors in every single cookie.

Step 3: Bring It All Together and Chill

Gradually add your dry ingredients into the wet mixture, stirring until you see a soft, sticky cookie dough form. Cover your dough with cling wrap and chill for at least 45 minutes. I never skip this step because chilling firms up the dough, which prevents spreading and helps the cookies keep their shape without losing softness.

Step 4: Prepare Cinnamon Sugar & Shape Cookies

While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together the sugar and cinnamon topping mixture—this is the signature snickerdoodle coating that adds crunch and sweetness. Once chilled, scoop cookie dough by rounded tablespoons, roll into balls, and then roll each in the cinnamon sugar mixture. Space them at least 2 inches apart so they don’t merge while baking.

Step 5: Bake & Cool

Bake the cookies for 10-12 minutes until they’re set on the edges but still soft in the center. Don’t overbake or they’ll lose that classic snickerdoodle chewiness! Let them cool completely right on the baking sheet—it helps them firm up just enough, making them perfect to bite into. Trust me, the aroma alone is worth every minute.

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Tips from My Kitchen

  • Cool Your Butter Properly: Always let melted butter cool for at least 10 minutes before mixing so the egg yolk doesn’t cook.
  • Don’t Skip Chilling: Chilling the dough keeps your cookies from spreading too thin and keeps them chewy.
  • Roll Dough Quickly: Work quickly when shaping balls so the dough remains chilled and easy to handle.
  • Use Parchment Paper: Prevent sticking and keep your cookie bottoms golden without burning by always baking on parchment.

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 like to keep it simple by sprinkling a tiny pinch of extra cinnamon sugar over the cookies just after baking for a fresh, glistening finish. For a festive touch, a light drizzle of white chocolate or caramel sauce works wonderfully if you’re serving these at a party.

Side Dishes

These pumpkin snickerdoodles pair beautifully with a warm cup of chai tea or creamy latte—perfect cozy vibes. If you’re serving after dinner, a scoop of vanilla ice cream or a dollop of whipped cream makes an indulgent combo.

Creative Ways to Present

I’ve placed them in a festive tin lined with parchment paper and mixed in a few sprigs of fresh rosemary and cinnamon sticks for gifting—that presentation always makes a sweet impression. You can also stack and tie them with a rustic ribbon for an effortless yet charming look at holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover snickerdoodles in an airtight container at room temperature, layered with parchment paper so they don’t stick together. They stay soft and fresh for up to 4 days, making them perfect for a snack later in the week.

Freezing

I’ve had great success freezing both the dough and baked cookies. For dough, shape into balls and freeze on a tray, then transfer to a freezer bag—bake from frozen, adding a minute or two to baking time. Baked cookies freeze well too; just thaw at room temperature.

Reheating

To reheat, pop the cookies in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds wrapped in a slightly damp paper towel. This revives their softness and gives you that freshly-baked warmth again—so good!

FAQs

  1. Can I substitute canned pumpkin for fresh pumpkin puree?

    Yes! Canned pumpkin puree is actually recommended for consistent moisture and flavor in cookies. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweeter and spiced already.

  2. Why do you use cream of tartar in snickerdoodles?

    Cream of tartar adds a subtle tanginess and reacts with baking soda to produce the signature slightly chewy texture and characteristic snickerdoodle flavor.

  3. Can I make this Pumpkin Snickerdoodles Recipe gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend with xanthan gum. Make sure your blend is one meant for baking to get the best texture.

  4. How do I prevent my snickerdoodles from spreading too much?

    Chilling your dough well before baking and spacing the dough balls sufficiently on the baking sheet are the best ways to prevent excessive spreading.

  5. Can I make these Pumpkin Snickerdoodles without pumpkin puree?

    You can, but the texture and flavor will be different. Pumpkin puree adds moisture and subtle taste that are key to this recipe’s charm. Without it, you’d be back to traditional snickerdoodles.

Final Thoughts

This Pumpkin Snickerdoodles Recipe has become such a favorite of mine—not just because of how delicious these cookies are, but because it brings a little bit of autumn happiness into my kitchen anytime I bake them. I hope you’ll enjoy making them as much as I do and find they add that cozy, comforting touch to your day. Trust me, once you try these cookies, they’ll become your seasonal staple too. Happy baking, friend!

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Pumpkin Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 33 reviews
  • Author: Lily
  • 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

Deliciously soft and chewy Pumpkin Snickerdoodles featuring warm pumpkin pie spices and a cinnamon sugar coating, perfect for fall baking and festive treats.

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 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. Mix Wet Ingredients: Combine the melted butter, sugar, and light brown sugar in a bowl and stir until well-combined. Add the pumpkin puree and mix thoroughly.
  2. Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
  4. Make Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm up.
  6. Prepare Baking Sheet and Cinnamon Sugar: About 10 minutes before baking, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Mix the sugar and ground cinnamon in a small bowl for rolling the cookies.
  7. Form and Coat Cookies: Scoop the dough into 1 ½ tablespoon-sized balls, roll them between your palms until smooth, then roll each ball in the cinnamon sugar mixture. Place on the prepared baking sheet spaced at least 2 inches apart.
  8. Bake Cookies: Bake in the preheated oven for 12 minutes, being careful to keep remaining dough refrigerated and not placing dough on a hot baking sheet for best results.
  9. Cool and Serve: Allow the baked cookies to cool completely on the baking sheet before enjoying your Pumpkin Snickerdoodles.

Notes

  • Chilling the dough is essential to prevent spreading and to develop flavor.
  • Use fresh pumpkin puree, not pumpkin pie filling, for best results.
  • For a softer cookie, slightly underbake and allow to cool on the sheet.
  • Store cookies in an airtight container to maintain freshness for up to 5 days.
  • If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the topping by ½ teaspoon.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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