Pumpkin Snickerdoodle Cookies have always been a family favorite of mine, ever since I was a little girl. I can still remember the first time my grandma made them – the warm, spicy aroma of cinnamon and nutmeg wafting through the kitchen, and the way the pillowy soft cookies practically melted in my mouth. There was just something so comforting and cozy about those Pumpkin Snickerdoodle Cookies that always took me right back to childhood.
Nowadays, I make Pumpkin Snickerdoodle Cookies every fall, and they’ve become a tradition that my own kids look forward to year after year. There’s just something about that perfect blend of pumpkin, cinnamon, and sugar that feels like pure nostalgia. And let me tell you, this recipe is the absolute best – it’s my go-to for Pumpkin Snickerdoodle Cookies that are soft, chewy, and bursting with flavor in every bite.
Why This Pumpkin Snickerdoodle Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Snickerdoodle Cookies
The secret to these Pumpkin Snickerdoodle Cookies is all in the technique. Most recipes out there tend to result in cakey, flat cookies that don’t have that signature snickerdoodle texture. But this method ensures you get perfectly soft, pillowy centers with just the right amount of chew. It’s all about getting the ratios of wet to dry ingredients just right, and using a few special tricks to achieve that signature crackly, cinnamon-sugar coated top.
Essential Ingredients You’ll Need
- Pumpkin puree – This is the star of the show, and what gives these cookies their beautiful orange hue and rich, pumpkin flavor.
- Butter – Unsalted butter adds essential richness and tender texture.
- Granulated sugar – The perfect sweetener to balance the pumpkin.
- Brown sugar – For added depth of flavor and chewiness.
- Eggs – Bind the dough together and contribute to the soft, cakey texture.
- Vanilla extract – Enhances all the warm, autumnal flavors.
- Flour – All-purpose flour provides the structure.
- Baking powder and baking soda – Help the Pumpkin Snickerdoodle Cookies rise and achieve that perfect crackly top.
- Spices – Cinnamon, nutmeg, and a pinch of cloves give these cookies their signature spice blend.
Step-by-Step Pumpkin Snickerdoodle Cookies Instructions
Preparing Your Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are surprisingly easy to make, with a relatively short active time of just 30 minutes. You’ll need a stand mixer or hand mixer, as well as a few basic baking tools. Preheat your oven to 375°F and line a couple baking sheets with parchment paper.
1- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2- Beat in the pumpkin puree, eggs, and vanilla until fully incorporated.
3- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of cloves.
4- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms. The dough will be slightly sticky.
5- Scoop the dough by the tablespoonful and roll into balls, then roll each ball in a mixture of cinnamon and sugar to coat.
6- Arrange the Pumpkin Snickerdoodle Cookies on the prepared baking sheets, spacing them a few inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
Pro Tips for Success
The key to perfect Pumpkin Snickerdoodle Cookies is to not overbake them. You want them to be soft and chewy in the center, with just lightly crisped edges. Another trick is to chill the dough for at least 30 minutes before baking – this helps the cookies hold their shape and develop that signature crackly top. Be sure not to skimp on the cinnamon-sugar coating, as that’s what gives these cookies their signature snickerdoodle flavor.
Serving and Storing Your Pumpkin Snickerdoodle Cookies
Perfect Pairings for Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are the ultimate cozy, autumnal treat. They pair perfectly with a steaming mug of apple cider or a frothy pumpkin spice latte. For a heartwarming dessert, try serving them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also wonderful for sharing at Thanksgiving, Halloween parties, or any fall gathering.
Storage and Make-Ahead Tips
Pumpkin Snickerdoodle Cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can freeze the baked cookies for up to 3 months. Simply thaw at room temperature before serving. The dough can also be made ahead and chilled in the fridge for up to 3 days before baking.
Variations and Dietary Adaptations for Pumpkin Snickerdoodle Cookies
Creative Pumpkin Snickerdoodle Cookies Variations
There are so many fun ways to riff on classic Pumpkin Snickerdoodle Cookies! Try adding a handful of chopped walnuts or pecans for extra crunch. You could also swirl in a bit of cream cheese frosting or drizzle them with a sweet glaze. For a festive touch, roll the dough balls in a mixture of cinnamon, sugar, and crushed candy canes. The possibilities are endless!
Making Pumpkin Snickerdoodle Cookies Diet-Friendly
To make these Pumpkin Snickerdoodle Cookies gluten-free, simply swap in your favorite gluten-free all-purpose flour blend. For a vegan version, use plant-based butter and replace the eggs with unsweetened applesauce. And if you’re watching your carbs, you can reduce the amount of sugar and use a sugar-free sweetener instead.
Frequently Asked Questions
Q: Can I use canned pumpkin puree or do I need to make my own?
A: Canned pumpkin puree works perfectly fine in this Pumpkin Snickerdoodle Cookies recipe. Just be sure to avoid pumpkin pie filling, which has added spices and sweeteners.
Q: How long do I need to chill the dough before baking?
A: I recommend chilling the dough for at least 30 minutes, but up to 3 days in the fridge. This helps the cookies hold their shape and develop that signature crackly top.
Q: Can I freeze the baked Pumpkin Snickerdoodle Cookies?
A: Absolutely! These cookies freeze beautifully for up to 3 months. Just let them thaw at room temperature before serving.
Q: How many cookies does this recipe make?
A: This recipe yields approximately 24-30 Pumpkin Snickerdoodle Cookies, depending on the size you scoop them.
Q: Why are my cookies flat and cakey instead of soft and chewy?
A: If your Pumpkin Snickerdoodle Cookies are turning out flat and cakey, it’s likely due to over-mixing the dough or using too much pumpkin puree. Be sure to follow the recipe instructions carefully and don’t overmix the batter.
Pumpkin Snickerdoodle Cookies
- Total Time: 22
- Yield: 24
Description
Indulge in the delightful flavors of fall with these irresistible Pumpkin Snickerdoodle Cookies. Soft, chewy, and coated in a cinnamon-sugar blend, these cookies are the perfect treat to enjoy with a warm cup of coffee or apple cider.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1 egg
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup granulated sugar (for rolling)
– 2 teaspoons ground cinnamon (for rolling)
Instructions
1. – Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. – In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy.
3. – Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. – In a separate bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, and salt.
5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. – In a small bowl, mix together the 1/4 cup of sugar and 2 teaspoons of cinnamon for the rolling mixture.
7. – Scoop dough by the tablespoonful and roll into balls. Roll the balls in the cinnamon-sugar mixture to coat.
8. – Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. – Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
10. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewier cookie, reduce the baking time by 1-2 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I really hope you’ll give these incredible Pumpkin Snickerdoodle Cookies a try! They’re the perfect fall treat – bursting with warm spices, comforting pumpkin flavor, and that classic snickerdoodle texture we all know and love. Plus, they’re so easy to make, with just a few simple steps. Whether you’re baking them for a cozy night in, a holiday party, or just because, I guarantee these Pumpkin Snickerdoodle Cookies will become an instant family favorite. Be sure to leave a comment and let me know how they turn out!