If you’re a fan of cozy fall flavors and soft, chewy cookies, you’re going to want to stick around for this one. I can’t wait to share my absolutely favorite Pumpkin Snickerdoodles Recipe with you because it combines that classic cinnamon-sugar snickerdoodle crispness with the rich, comforting taste of pumpkin. The result? Pure seasonal magic that feels like a warm hug in cookie form.
Why You’ll Love This Recipe
- Soft & Chewy Texture: The pumpkin puree keeps these snickerdoodles wonderfully moist and tender, so they never dry out.
- Perfect Fall Flavor: A warm blend of cinnamon, nutmeg, and pumpkin pie spice creates that nostalgic autumn vibe.
- Easy to Make: With straightforward ingredients and simple mixing steps, these are foolproof even for beginner bakers.
- Crowd-Pleaser: I’ve baked these for my family and friends and they always ask for seconds!
Ingredients You’ll Need
All these ingredients come together to create that classic pumpkin snickerdoodle flavor you’re craving, balanced nicely so nothing overwhelms the cookies.
- All-purpose flour: The base of our cookies; makes sure you spoon and level it for accuracy.
- Baking powder: Adds that light, just-right lift to our snickerdoodles.
- Salt: Enhances flavors — never skip it, even in sweet recipes!
- Ground cinnamon: One of the key warm spices that brings snickerdoodles to life.
- Ground nutmeg: Compliments the pumpkin beautifully with a subtle spicy note.
- Unsalted butter (room temperature): Using room-temp butter helps you cream it easily for fluffy dough.
- Granulated sugar: Sweetens the cookies and creates crisp edges when baked.
- Light brown sugar: Adds moisture and that hint of caramel depth to the flavor.
- Pumpkin puree: The star ingredient that makes these cookies deliciously soft and super autumnal.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Adds sweetness complexity and rounds out the pumpkin pie spices.
- Pumpkin pie spice: Mixed with sugar for rolling – boosts that quintessential fall taste and aroma.
Variations
I love making this Pumpkin Snickerdoodles Recipe just as is, but feel free to mix it up! Customizing it to your taste or dietary needs is easy, and your cookies will still turn out amazing.
- Gluten-free variation: I swapped the all-purpose flour for a 1:1 gluten-free baking flour blend once, and the cookies were surprisingly soft and tender—just watch the baking time.
- Spice it up: For an extra cozy touch, try adding a pinch of ground cloves or ginger in the dough mix.
- Chocolate chip twist: Stir in a handful of mini chocolate chips before chilling the dough for a little surprise in every bite.
- Vegan version: I haven’t tried this one myself yet, but you can substitute the butter with coconut oil and use a flax egg instead of a regular egg—let me know if you give this a shot!
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Whisk Your Dry Ingredients and Prep Your Flavors
First things first, whisk together your all-purpose flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Trust me, mixing the spices evenly in with the flour really helps ensure every bite hits that perfect pumpkin-spiced note. Set this aside while you work on the buttery base.
Step 2: Cream the Butter and Sugars Until Fluffy
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the room-temperature butter with granulated sugar and brown sugar on medium-high until light and fluffy—about 2 to 3 minutes. This step makes a huge difference for texture: fluffy sugar-butter beats create those tender, airy cookies.
Step 3: Add Pumpkin, Egg & Vanilla
Next, mix in the pumpkin puree. I like to add it slowly because it can make the dough more dense if added all at once. Once the pumpkin is fully combined, add the egg, then your vanilla extract, mixing well after each addition. This makes the dough rich and flavorful.
Step 4: Combine Dry Ingredients Gently and Chill
Now, reduce your mixer speed to low and slowly add the flour mixture just until incorporated. Overmixing causes tough cookies, so stop the moment you see no more flour streaks. At this point, cover the dough tightly and chill it for an hour. I discovered that chilling firms up the dough, which makes rolling so much easier and helps the flavors deepen.
Step 5: Prep Your Oven and Cinnamon-Sugar Coating
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix sugar with pumpkin pie spice—that cinnamon-sugar combo is what gives these cookies their signature “snickerdoodle” sparkle and spicy twist.
Step 6: Roll, Coat, and Flatten Your Cookie Dough
Once your dough has chilled, scoop out about a tablespoon of dough and roll it into a ball. Roll each ball generously in the cinnamon-sugar coating and place them on your baking sheet. Don’t forget to space them out, as they will spread slightly. Gently press each ball down a bit with the bottom of a glass or measuring cup—this helps them bake into those classic flat snickerdoodles with crackly tops.
Step 7: Bake and Cool
Bake the cookies for 10 to 15 minutes, keeping an eye out for cracks forming on top. That’s when you know they’re just right. Let the cookies cool on the baking sheet for 5 minutes (this is important so they set up) before transferring them to a wire rack to cool completely. Baking these warm smells incredible and tastes even better fresh out of the oven!
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Room Temperature Butter: I learned the hard way that cold butter won’t cream properly, so always let it soften before starting.
- Don’t Skip Chilling: Chilling your dough is a game changer; it prevents excessive spreading and intensifies flavors.
- Use Fresh Pumpkin Puree: I like to use homemade or canned pumpkin puree without added spices to keep control over the flavor.
- Watch Your Bake Time: Overbake and the cookies dry out – pull them out as soon as you see crackling tops for soft snickerdoodles.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
I like to keep it simple with these cookies—just a sprinkle of extra cinnamon sugar right after baking if I’m feeling fancy. Sometimes, a tiny drizzle of melted white chocolate adds a pretty contrast and a hint of sweetness that my family goes nuts for.
Side Dishes
These cookies pair perfectly alongside a steaming cup of chai tea or a creamy latte. For fall gatherings, I love laying them out with warm apple cider or hot chocolate topped with whipped cream—it turns snack time into an event!
Creative Ways to Present
For parties, I’ve arranged these Pumpkin Snickerdoodles Recipe cookies in a giant pumpkin-shaped platter with autumn leaves strewn around the edges. Another fun twist is stacking them like mini cookie sandwiches with cream cheese frosting tucked inside—talk about a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is usually rare!), I store them in an airtight container at room temperature. They stay soft and chewy for up to 4 days. I’ve found layering parchment paper between cookies prevents them from sticking.
Freezing
I freeze extra cookie dough balls on a baking sheet, then transfer them into freezer bags. You can bake them straight from frozen — just add a couple of minutes to the baking time. This trick saves me when I want fresh cookies on demand, especially around busy holidays.
Reheating
To reheat, I pop the cookies in a preheated 300°F oven for about 5 minutes. This brings back that just-baked softness and revives the warm notes without drying them out. Microwave reheating doesn’t do them justice in my experience—oven is the way to go!
FAQs
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Can I substitute pumpkin puree with sweet potato puree?
Absolutely! Sweet potato puree works as a great pumpkin substitute in this Pumpkin Snickerdoodles Recipe and provides a similarly moist texture and mild sweetness, though the flavor will be slightly different. Just make sure your puree is smooth and drained if it’s watery.
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Why do my snickerdoodles spread too much during baking?
Too much spreading often happens if your dough is too warm or if you didn’t chill it long enough. Make sure the dough is well chilled, and use room temperature fat (not melted). Also, check your flour measurement to ensure it’s not too little.
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Can I make this Pumpkin Snickerdoodles Recipe vegan?
Yes, with some substitutions! Swap butter for vegan margarine or coconut oil, and replace the egg with a flax or chia egg. I recommend testing a small batch first to fine-tune texture and flavor.
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How do I keep my snickerdoodles soft for longer?
Storing them in an airtight container with a slice of bread inside helps keep moisture in, maintaining that soft chewiness for several days. Avoid refrigeration—it tends to dry cookies out.
Final Thoughts
This Pumpkin Snickerdoodles Recipe has become a treasured staple in my kitchen every fall because it’s just so comforting and delicious. The pumpkin adds a subtle twist that makes these cookies feel special without complicating the classic snickerdoodle experience. I hope you’ll love making (and eating) these as much as I do—consider this your new go-to recipe for cozy, autumnal baking sessions!
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar coating of traditional snickerdoodles with the moist and flavorful addition of pumpkin puree. Soft, chewy, and perfectly spiced with cinnamon and nutmeg, these cookies are a delightful fall treat or a cozy dessert for any time of year.
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 teaspoons vanilla extract
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside the dry mixture for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat 1 cup room-temperature unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy and light, about 2 to 3 minutes.
- Add Wet Ingredients: Mix in the ¾ cup pumpkin puree, then add 1 large egg, followed by 2 teaspoons vanilla extract, mixing well after each addition to ensure even incorporation.
- Combine Dry and Wet Ingredients: Gradually add the prepared flour mixture to the wet ingredients on low speed just until combined, being careful not to overmix. Cover the dough and chill it in the refrigerator for 1 hour to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar with 1 teaspoon pumpkin pie spice to create the cinnamon-sugar coating.
- Form Cookies: Once the dough is chilled, scoop out tablespoons of dough and roll each into a ball. Roll each ball thoroughly in the cinnamon-sugar coating and place them spaced apart on the prepared baking sheets.
- Flatten Dough Balls: Slightly flatten each coated dough ball with the bottom of a heavy glass or measuring cup to ensure even baking.
- Bake: Bake the cookies for 10 to 15 minutes, or until the tops begin to crack and the edges are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Serve these soft, spiced pumpkin snickerdoodles warm or at room temperature for a delicious autumn-inspired treat.
Notes
- Ensure the butter is at room temperature for proper creaming with sugar, which helps achieve a light and fluffy dough.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking and to develop flavor.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative, but note the texture may vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
