Pumpkin Snickerdoodle Cookies Recipe

If you’re ready to fall in love with fall all over again, these Pumpkin Snickerdoodle Cookies are going to be your new go-to treat. Combining the comforting warm spices of traditional snickerdoodles with luscious pumpkin puree, these cookies are soft, chewy, and just bursting with autumn flavor. They offer the perfect balance of cinnamon-sugar sweetness with the moist texture that pumpkin brings. Whether you’re baking for a cozy afternoon snack or a festive holiday treat, Pumpkin Snickerdoodle Cookies never fail to delight with every bite.

Ingredients You’ll Need

These Pumpkin Snickerdoodle Cookies come together with a few classic pantry staples and a generous helping of pumpkin puree, making them both simple and special. Each ingredient plays its role perfectly, whether it’s creating fluffy texture, infusing spice, or adding that iconic cinnamon sugar coating.

• Pumpkin puree: This adds moisture, tenderness, and that unmistakable pumpkin flavor that makes these cookies shine.
• Unsalted butter, softened: Essential for richness and a tender crumb, softened butter blends smoothly into the dough.
• Granulated sugar: Sweetens the dough and helps create a slight crunch when melted into the cookie edges.
• Brown sugar, packed: Adds a deep caramel note and contributes to the chewiness that makes these cookies irresistible.
• Large egg: Binds all the ingredients together and adds a touch of fluffiness.
• All-purpose flour: The foundation for structure; measure carefully to keep cookies soft yet sturdy.
• Cinnamon: Brings warmth and aromatic spice that’s classic in any snickerdoodle.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and clove that amplifies the pumpkin’s seasonal magic.
• Baking soda: Helps the cookies rise and become perfectly tender.
• Salt: Balances sweetness and enhances all the other flavors.
• Granulated sugar (for coating): Works with cinnamon to create that signature snickerdoodle crackly crust.
• Cinnamon (for coating): Ensures every bite has that classic cinnamon sugar sparkle on top.

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Prepping Your Workspace and Oven

Start your Pumpkin Snickerdoodle Cookies by preheating the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and promote even baking. This prep step is key for hassle-free cookie cleanup and uniform results.

Step 2: Creaming the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and beautifully creamy. This creates air pockets that help your cookies stay tender and soft while baking.

Step 3: Adding Pumpkin Puree and Egg

Mix the pumpkin puree and egg into your butter-sugar blend until fully combined. The pumpkin’s moisture integrates with the fat from the butter, resulting in a wonderfully soft dough that promises to yield chewy, pumpkin-packed cookies.

Step 4: Combining Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. This helps to distribute the spices evenly throughout your dough and activates the leavening agents for a nice rise.

Step 5: Mixing Dry and Wet Ingredients

Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined. Overmixing can make cookies tough, so keep your stirring gentle and minimal for the best texture.

Step 6: Preparing the Cinnamon Sugar Coating

Mix the 1/4 cup granulated sugar with 1 tablespoon of cinnamon in a small bowl. This mixture will coat your cookie dough balls, creating that crisp and fragrant crust that snickerdoodles are famous for.

Step 7: Shaping and Coating the Cookies

Scoop out tablespoon-sized portions of dough and roll each into a ball. Then, roll the balls in your cinnamon sugar blend until fully coated. This step is so fun and instantly turns your dough into irresistible, sparkly cookie gems.

Step 8: Baking to Perfection

Place the coated dough balls on your lined baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes until the cookies are set and edges turn lightly golden. For chewy centers, avoid overbaking—they’ll finish cooking as they cool.

Step 9: Cooling Carefully

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This keeps them soft and prevents breakage from moving them too soon.

How to Serve Pumpkin Snickerdoodle Cookies

Garnishes

To add a sprinkle of extra charm, consider dusting your Pumpkin Snickerdoodle Cookies with a light shaker of cinnamon sugar just before serving. A drizzle of white chocolate or a pinch of finely chopped toasted pecans also brings an elegant flair and a lovely crunch.

Side Dishes

These cookies pair beautifully with a cup of hot spiced cider or your favorite chai tea. If you’re in a more indulgent mood, serve alongside a scoop of vanilla bean ice cream to transform your cookies into a dreamy seasonal dessert.

Creative Ways to Present

For a festive gathering, stack Pumpkin Snickerdoodle Cookies on a rustic wooden board surrounded by little pumpkins and autumn leaves. Or sandwich them with pumpkin-spiced cream cheese frosting for a playful twist that will wow any cookie lover.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to one week. Keeping them sealed maintains their soft, cozy texture without drying out.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe container or zip-top bag. They freeze beautifully for up to three months—just thaw at room temperature when ready to indulge.

Reheating

To bring back that fresh-from-the-oven feel, warm cookies in a low oven (around 300°F) for 5-7 minutes or pop them in the microwave for 10-15 seconds. They’ll regain their soft, chewy goodness and be ready to enjoy all over again.

FAQs

Can I use canned pumpkin puree for Pumpkin Snickerdoodle Cookies?

Absolutely! Canned pumpkin puree works perfectly and is actually the typical choice. Just make sure it’s pure pumpkin, not pumpkin pie filling, to avoid any extra sugars or spices that could throw off the recipe.

How do I make my cookies thicker?

Chilling the dough for about 30 minutes before baking helps the cookies retain their shape and stay thicker. You can also slightly pack the dough balls instead of rolling them very smooth for a chunkier texture.

Can I add nuts to the cookie dough?

Yes, chopped walnuts or pecans are fantastic additions and add delightful crunch and balance to the soft, spiced cookies. Fold in about 1/2 cup of nuts after mixing the dry and wet ingredients.

Are Pumpkin Snickerdoodle Cookies gluten-free?

This classic recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can try substituting with a gluten-free flour blend suited for baking to make a gluten-free version that still tastes delicious.

How do I keep the cookies chewy instead of crispy?

Keep a close eye on the baking time and take the cookies out right when edges turn golden but centers are still soft. Overbaking dries them out. Also, the pumpkin puree naturally helps keep the cookies moist and chewy.

Final Thoughts

There’s nothing quite like the cozy comfort of Pumpkin Snickerdoodle Cookies, and I hope this recipe inspires you to bake a batch soon. From their tender, spiced dough to that crackly cinnamon-sugar coating, these cookies bring warmth and joy to any day. So grab your mixing bowl and pumpkin puree, and treat yourself and your loved ones to a little slice of autumn in every bite!

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