There is something truly delightful about the cozy flavors of fall wrapped up in a cookie, and this Pumpkin Snickerdoodles Recipe absolutely captures that warmth and spice in every bite. These cookies bring together the tender chew of classic snickerdoodles with the rich, velvety pumpkin puree and a sweet cinnamon sugar coating that perfectly balances sweetness and spice. Whether you’re baking for a holiday gathering, a friendly get-together, or simply craving a seasonal treat, these pumpkin snickerdoodles will quickly become a beloved staple in your baking rotation.
Ingredients You’ll Need
Getting ready to bake these pumpkin snickerdoodles is a breeze with a handful of simple yet essential ingredients. Each component plays a crucial role, from the flour providing structure to the spices infusing warmth and depth, making these cookies a true autumnal delight.
- All-purpose flour: The foundation for the cookie, lending structure and chew.
- Cornstarch: Adds tenderness by softening the cookie’s crumb.
- Cream of tartar: Essential for that classic snickerdoodle tang and chew.
- Baking soda: Helps the cookies rise and spread perfectly.
- Baking powder: Offers a gentle lift for a perfectly soft dough.
- Salt: Balances the sweetness and enhances the flavors.
- Ground cinnamon: Brings warm, cozy spice throughout.
- Pumpkin pie spice: A blend of warm spices essential for that true pumpkin flavor.
- Granulated sugar: Sweetens and helps create a tender cookie texture.
- Light brown sugar: Adds moisture and a subtle caramel note.
- Unsalted butter: Softened for creamy richness and flavor.
- Large egg yolk: Contributes to richness and chewiness.
- Canned pumpkin puree: Brings moistness and that unmistakable pumpkin flavor.
- Vanilla extract: Adds a sweet, aromatic depth.
- White sugar (for rolling): Combined with cinnamon for a classic snickerdoodle finish.
- Ground cinnamon (for rolling): Enhances the sweet spice coating on each cookie.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, cornstarch, cream of tartar, and salt in a medium bowl. This blend of ingredients creates a perfectly balanced base with lots of cozy spice packed in, preparing the dough for the soft, tender texture of your pumpkin snickerdoodles.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter with both the granulated and brown sugars until the mixture is light and fluffy—this usually takes about 1 to 2 minutes. Then beat in the egg yolk and vanilla extract until smooth, followed by the pumpkin puree, which adds wonderful moistness and that gorgeous pumpkin flavor we all love.
Step 3: Combine Wet and Dry Ingredients
Slowly add the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Once everything comes together into a soft dough, cover it tightly and pop it into the fridge for about 30 to 40 minutes. Chilling helps the dough firm up, making it easier to handle and roll without stickiness.
Step 4: Prepare for Baking
While the dough chills, preheat your oven to 350°F. Get two large baking sheets ready by spraying them with non-stick spray or lining them with silicone mats, which prevent sticking and help cookies bake evenly with nice bottoms.
Step 5: Scoop the Dough
Once chilled, remove the dough and use a 2-tablespoon cookie scoop to portion out evenly sized balls. Arrange them on your prepared baking sheets, leaving about 2 inches of space between each to accommodate spreading as they bake.
Step 6: Roll in Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon meant for rolling. Roll each dough ball in this cinnamon sugar mixture—this step is what gives these pumpkin snickerdoodles their signature sweet, crunchy coating that perfectly compliments the soft interior.
Step 7: Bake and Cool
Bake the cookies at 350°F for 10 to 13 minutes until they are set but still soft in the center. While the first batch bakes, remember to keep the remaining dough refrigerated. Once out of the oven, let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just right!
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
These cookies shine on their own, but you can dress them up with a light dusting of powdered sugar or a drizzle of white chocolate for a festive touch. Toasted pecans or a sprinkle of flaky sea salt can also add lovely texture contrasts and deepen the flavor experience.
Side Dishes
Pairing your pumpkin snickerdoodles with a cozy hot beverage like chai tea, spiced coffee, or a creamy latte creates a comforting treat that’s perfect for fall afternoons. A scoop of vanilla ice cream on the side can turn these cookies into a spectacular dessert.
Creative Ways to Present
For parties or gift-giving, stack these cookies with wax paper between layers in a decorative tin or jar. You can also sandwich two cookies together with cream cheese frosting or pumpkin butter for an indulgent twist that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days to maintain their tender texture. If your kitchen is warm, storing them in the fridge can help preserve freshness.
Freezing
These cookies freeze brilliantly. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer frozen cookies to a freezer-safe container or bag. They keep well for up to 3 months—perfect for baking ahead of time and enjoying pumpkin snickerdoodles whenever you want a seasonal treat.
Reheating
To enjoy them fresh from the oven again, warm the cookies gently in the microwave for 10 to 15 seconds or pop them in a preheated 300°F oven for about 5 minutes. This softens the cookies up and brings back their fresh-baked charm.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
Fresh pumpkin can be used, but be sure to cook and puree it until smooth first. Canned pumpkin puree offers consistent moisture and texture, which helps ensure your cookies turn out soft and perfectly balanced.
Why do pumpkin snickerdoodles need cream of tartar?
Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture. It also works with baking soda to create the right rise and texture unique to snickerdoodles.
Can I use gluten-free flour instead of all-purpose flour?
Yes, but you may need a blend designed for baking that includes xanthan gum or other binders to get the right texture. Keep in mind that results might differ slightly in chewiness and rise.
How long do these cookies stay fresh?
Stored properly in an airtight container, these pumpkin snickerdoodles stay fresh for about 4 days at room temperature. For longer storage, freezing is your best option.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped pecans, walnuts, or even mini chocolate chips can bring extra flavor and texture. Just fold them in with the dry ingredients before chilling the dough.
Final Thoughts
If you’re looking for a cookie that combines fall flavors with a classic twist, this Pumpkin Snickerdoodles Recipe is a must-try. Its tender, spicy, and subtly sweet profile makes it perfect for sharing with loved ones or enjoying alongside your favorite warm drink. Don’t hesitate to bake a batch and savor every cozy bite!
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 30 minutes
- Cook Time: 10-13 minutes
- Total Time: 40-45 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with rich pumpkin puree and warm pumpkin pie spices. Soft, chewy, and coated in cinnamon sugar, they make a perfect treat for autumn or any time you crave a cozy, spiced cookie.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/2 cup white sugar
- 4 teaspoons ground cinnamon
Instructions
- Prepare dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, cornstarch, cream of tartar, and salt until fully combined. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar for about 1-2 minutes until the mixture is smooth and well combined.
- Add egg yolk, vanilla, and pumpkin: Mix in the large egg yolk and vanilla extract until incorporated, then blend in the canned pumpkin puree thoroughly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Chill dough: Cover the dough tightly and refrigerate for 30-40 minutes or until firm enough to roll without sticking.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with silicone mats or lightly spray them with cooking spray.
- Scoop and roll dough: Remove chilled dough and use a 2-tablespoon cookie scoop to portion dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Coat in cinnamon sugar: In a small bowl, whisk together 1/2 cup white sugar and 4 teaspoons ground cinnamon. Roll each dough ball in the cinnamon sugar mixture and place back onto the baking sheets.
- Bake the cookies: Bake the cookies at 350°F for 10-13 minutes or until set. While the first batch bakes, keep the remaining dough refrigerated.
- Cool the cookies: Once baked, let cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the dough before baking helps prevent spreading and makes it easier to handle.
- If you prefer a stronger spice flavor, you can increase cinnamon or pumpkin pie spice according to taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using silicone baking mats helps prevent sticking and provides even baking.
