Pumpkin Snickerdoodles Recipe
Warm, spiced, and irresistibly soft, Pumpkin Snickerdoodles are the cozy treat every autumn fanatic dreams of! Each bite is packed with delicate pumpkin flavor, surrounded by a crackly cinnamon-sugar coating that brings back sweet nostalgia but with a twist. Whether you’re celebrating a pumpkin-spice season or just want a new cookie to fall in love with, these Pumpkin Snickerdoodles are about to become your go-to dessert for sharing, gifting, or sneaking straight from the cooling rack.
Ingredients You’ll Need
The magic of Pumpkin Snickerdoodles comes from simple, familiar ingredients that each play a crucial role in flavor and texture. Think of these ingredients as the secret to creating cookies that are tender, perfectly spiced, and incredibly satisfying.
- All-purpose flour: Serves as the sturdy base to build that perfect, chewy cookie texture we love.
- Cornstarch: Helps keep the cookies tender and soft, adding a special melt-in-your-mouth quality.
- Cream of tartar: Delivers that classic tang that gives snickerdoodles their signature flavor profile.
- Baking soda: Lifts the dough for a beautiful rise and gentle crinkle top.
- Salt: Just the right amount boosts all the cozy flavors without overwhelming the sweetness.
- Ground cinnamon: The soul of any snickerdoodle, lending tons of warm spice to every bite.
- Ground ginger: Adds a subtle zing that brightens the earthy pumpkin notes.
- Ground nutmeg: Freshly grated if possible, for the warmest, richest autumn aroma.
- Ground cloves (or allspice): Just a pinch, but it brings deep, spicy undertones that round out the flavor.
- Light brown sugar: Packed in for extra moisture and a gentle caramel warmth that works perfectly with pumpkin.
- Granulated sugar: Sweetens and adds that essential crackly bite when rolled on the outside.
- Unsalted butter: Room temperature butter is what you want for creaming — it’s the key to rich, flavorful cookies.
- Egg yolk: Ensures a soft, tender crumb and helps bind the dough together.
- Canned pumpkin (not pie filling): Brings real pumpkin flavor and a gorgeous orange hue.
- Vanilla extract: Rounds out all the earthy, spicy flavors with a touch of sweetness.
- Extra granulated sugar & cinnamon: For rolling those dough balls in a classic, snickerdoodle finish!
How to Make Pumpkin Snickerdoodles
Step 1: Whisk the Dry Ingredients
Start by combining the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a mixing bowl. Whisk together for about 20 seconds so that all those spices and leaveners are evenly distributed — this way, every Pumpkin Snickerdoodle gets the full autumn treatment.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), blend the room-temperature butter together with the packed brown sugar and granulated sugar. Creaming until everything is beautifully combined ensures your cookies will bake up fluffy and light.
Step 3: Add the Wet Ingredients
Mix in the egg yolk, then add the canned pumpkin and the vanilla extract. If you love your cookies with an extra punch of pretty orange, you can even add a drop or two of natural orange food coloring (or a combo of yellow and red). Scrape down the sides of the bowl so every bit is mixed in.
Step 4: Combine Wet and Dry Mixes
Set your mixer to low and gradually incorporate your whisked dry ingredients. Mix just until everything is combined — overmixing can make your cookies tough instead of chewy and soft, so keep it gentle!
Step 5: Chill the Dough
Scoop the dough up the sides of your mixing bowl, creating a well in the center. This simple trick helps the dough chill evenly. Cover the bowl and refrigerate for 45 minutes to an hour. Chilling helps the flavors meld and ensures those Pumpkin Snickerdoodles will bake up thick, soft, and puffy.
Step 6: Get Ready to Bake
About 15 minutes before chilling time is up, preheat your oven to 350 degrees F. This ensures your oven is the perfect temp when your dough is ready to go!
Step 7: Make the Cinnamon Sugar Mixture
Whisk together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. This is the magical coating that gives every Pumpkin Snickerdoodle its crackly, sugar-dusted shell.
Step 8: Roll and Coat the Dough Balls
Scoop out the dough in generous 2-tablespoon portions (about 34g each), then roll into balls. Tumble each ball completely in the cinnamon-sugar mix, then arrange them on a parchment-lined baking sheet about 2 inches apart.
Step 9: Bake and Cool
Bake the cookies for 12 to 14 minutes — they may look just barely set, which is perfect! They’ll continue to finish baking as they rest. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Now comes the hard part: resisting the urge to eat them all at once!
How to Serve Pumpkin Snickerdoodles
Garnishes
For a bakery-style touch, sprinkle a little extra cinnamon sugar over the freshly baked cookies while they’re still warm. You can also dust with powdered sugar for a pretty, wintry look, or drizzle with a simple vanilla or maple glaze for some extra decadence.
Side Dishes
Pumpkin Snickerdoodles are heavenly alongside a mug of chai latte, strong coffee, or even a glass of cold milk. For a festive gathering, consider serving them with spiced cider or a big bowl of autumnal fruit salad — the contrast of fresh fruit and warm spices is absolutely divine.
Creative Ways to Present
Try stacking Pumpkin Snickerdoodles on a rustic wooden platter, nestling them into mini cupcake liners, or arranging them in clear jars as sweet, edible gifts. You could even sandwich a little maple or vanilla ice cream between two cookies for an unforgettable fall-inspired ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Pumpkin Snickerdoodles in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them perfect for lunch box treats and afternoon pick-me-ups.
Freezing
These cookies are fantastic for batch-baking! You can freeze the baked cookies or unbaked, rolled dough balls. For dough balls, freeze on a baking sheet, then transfer to a freezer bag — just bake straight from frozen, adding an extra minute or two to the bake time.
Reheating
If you want that fresh-from-the-oven warmth, pop a Pumpkin Snickerdoodle in the microwave for 10 seconds. For a crisper exterior, a minute or two in a 300-degree F oven works wonders (just watch carefully!)
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure to drain homemade pumpkin puree well to remove excess moisture, as too much liquid can make your cookies cakey rather than chewy.
Do I need cream of tartar for authentic Pumpkin Snickerdoodles?
Cream of tartar is essential for that classic snickerdoodle flavor and the perfect soft, tangy texture. It’s worth seeking out for this recipe!
Why chill the dough before baking?
Chilling the dough allows the flavors to meld and prevents the cookies from spreading too much while baking, resulting in thick, pillowy Pumpkin Snickerdoodles every time.
Can I add chocolate chips or nuts?
Of course! Fold in a handful of white chocolate chips or toasted pecans for a fun twist, but keep additions minimal to avoid overpowering the pumpkin-spice flavor.
How do I know when the cookies are done if they look underbaked?
Pumpkin Snickerdoodles should look just set at the edges but still soft in the center when you take them out. They’ll firm up as they cool, so don’t be tempted to overbake!
Final Thoughts
If you’ve been searching for the perfect cookie to celebrate fall (or honestly, any time you want a little extra cozy comfort), Pumpkin Snickerdoodles will absolutely hit the spot. Baking a batch fills your kitchen with the happiest aroma, and sharing them spreads autumn joy with every bite. Trust me: once you try these, there’s no turning back!
Print
Pumpkin Snickerdoodles Recipe
- Total Time: 1 hour 34 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cookie, with a soft pumpkin-infused center and a sweet cinnamon sugar coating. Perfect for fall gatherings or anytime you crave a cozy treat.
Ingredients
Dry Ingredients:
- 3 cups (384g) all-purpose flour ((spoon and level to measure))
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg ((preferably fresh grated))
- 1/4 tsp ground cloves (or allspice)
Wet Ingredients:
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter, (at room temperature (reduce salt to 1/4 tsp if using salted butter))
- 1 large egg yolk
- 3/4 cup canned pumpkin ((not pie filling))
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Dry Ingredients: In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Wet Ingredients: Cream together butter, brown sugar, and granulated sugar. Mix in egg yolk, pumpkin, and vanilla extract. Slowly add dry ingredients and mix until combined.
- Chill dough for 45 minutes to 1 hour. Preheat oven to 350°F.
- Coat dough balls in cinnamon sugar mixture and place on baking sheets. Bake for 12-14 minutes. Cool on a wire rack.
Notes
- You can add chopped nuts or white chocolate chips to the dough for extra flavor and texture.
- For a stronger spice flavor, increase the amounts of cinnamon, ginger, and nutmeg to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Baking, Cinnamon Sugar Cookies
