Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies are a dreamy autumn-inspired twist on everyone’s favorite classic. Each bite brings the best of both worlds: pillowy soft snickerdoodle texture with a golden burst of real pumpkin and warming spices. Not only do these cookies fill your kitchen with the coziest aroma, but they’re also the perfect companion for fall baking, coffee mornings, or anytime you crave a spiced treat that’s both nostalgic and new.

Ingredients You’ll Need

The magic of Pumpkin Snickerdoodle Cookies lies in everyday pantry staples blended with a few seasonal must-haves. Every ingredient matters—from the pumpkin puree that delivers beautiful color and moisture to the mix of warming spices. Here’s how each plays its part in creating irresistible cookies you’ll want to make again and again.

• All-purpose flour: The foundation of soft, tender cookies that hold their shape and keep every bite light.
• Cornstarch: Adds a lovely chew and helps the cookies stay soft in the center.
• Cream of tartar: Essential for a classic snickerdoodle tang and chewy texture.
• Baking soda: Ensures the perfect rise and a touch of fluffiness.
• Baking powder: Gives the cookies just the right lift and softness.
• Ground cinnamon: The signature spice for both the dough and the cinnamon-sugar coating.
• Ground nutmeg, ginger, salt: Elevate the warmth, depth, and harmonious flavor.
• Ground cloves, allspice: Add subtle autumnal notes and a gentle kick of spice.
• Granulated sugar: Sweetens the dough and makes the cinnamon sugar for rolling.
• Light brown sugar: Brings moister texture and that deep, caramel-like sweetness.
• Unsalted butter: Gives the cookies rich flavor and a melt-in-your-mouth crumb.
• Egg yolk: Adds tenderness and a little extra richness, perfect for soft cookies.
• Pumpkin puree: The star ingredient—make sure it’s pure pumpkin, not pie filling, for authentic flavor.
• Vanilla extract: Rounds out all the flavors with a luscious, cozy aroma.

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together all the dry ingredients—flour, cornstarch, cream of tartar, baking soda, baking powder, and every warming spice—in a large mixing bowl. This evenly distributes the leaveners and spices, so each Pumpkin Snickerdoodle Cookie will be packed with balanced flavor. Set this bowl aside for later.

Step 2: Cream the Butter and Sugars

In the bowl of your stand mixer, combine the unsalted butter, granulated sugar, and light brown sugar. Cream them on medium speed for about two minutes. This step adds air, making the cookies fluffy and perfectly textured. You’ll know it’s ready when the mixture is light and smooth.

Step 3: Add Wet Ingredients

Lower your mixer speed and beat in the egg yolk first, followed by the pumpkin puree and vanilla extract. These ingredients provide the moist, tender crumb that makes Pumpkin Snickerdoodle Cookies so irresistible, plus all that wonderful pumpkin flavor and aroma.

Step 4: Combine the Wet and Dry Mixtures

With the mixer on low, gradually add the dry ingredients to the wet mixture just until everything is incorporated. Stir gently to avoid overmixing. Give the dough one final fold with a spatula, scraping up any stray bits from the bottom so nothing is left behind.

Step 5: Chill the Dough

Cover your dough tightly and refrigerate for at least three hours, or freeze it for a speedy 45 minutes. Chilling is crucial; it lets the flavors meld and ensures the cookies don’t spread too thin. You can even keep the dough chilled in the fridge for up to three days—perfect for baking ahead.

Step 6: Prep for Baking

Preheat your oven to 350 degrees F and line two baking sheets with parchment or silicone nonstick mats. In a small bowl, whisk together 1/4 cup granulated sugar with 1 teaspoon cinnamon to create that classic snickerdoodle coating.

Step 7: Shape and Roll the Cookies

Scoop out roughly 2 tablespoons of dough for each cookie, rolling them into balls. Gently roll each ball in the cinnamon-sugar mixture until fully coated. For extra-thick cookies, shape each dough ball into a tall, ovoid shape rather than perfectly round. Place six cookies on each sheet, spaced about two inches apart. Keep unused dough chilling while you bake in batches for the best results.

Step 8: Bake to Perfection

Bake the Pumpkin Snickerdoodle Cookies at 350 degrees F for 10 to 13 minutes, or until the tops look set and begin to crack. They should look slightly underbaked in the center. For optimal texture, let the cookies cool on the sheet for five minutes, then move them to a wire rack. If they haven’t spread by minute nine, remove from the oven and bang the baking sheet on the counter a couple of times—this small trick helps them spread and get that classic chewy top.

How to Serve Pumpkin Snickerdoodle Cookies

Garnishes

Sprinkle your warm cookies with an extra pinch of cinnamon sugar for sparkle and crunch, or dust lightly with powdered sugar for a festive finish. If you like a little decadence, a drizzle of caramel sauce or a few white chocolate shavings will turn each Pumpkin Snickerdoodle Cookie into a showstopper.

Side Dishes

Pumpkin Snickerdoodle Cookies shine brightest next to a mug of hot apple cider, some creamy chai, or your favorite coffee for the full cozy effect. They also play nicely with a scoop of vanilla ice cream or fresh fruit slices for dessert platters at fall gatherings.

Creative Ways to Present

Stack your Pumpkin Snickerdoodle Cookies in a rustic jar tied with ribbon for a charming gift, or try serving them on a wooden board with cinnamon sticks and autumn leaves for stunning dessert table flair. For parties, sandwich a scoop of pumpkin or cinnamon ice cream between two cookies for the ultimate fall ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

To keep Pumpkin Snickerdoodle Cookies soft and fresh, store them in an airtight container at room temperature for up to four days. Slip a slice of bread inside the container; it helps lock in that pillowy texture and prevents any drying out.

Freezing

Both the dough and baked cookies freeze beautifully. Portion out the dough into balls, coat with cinnamon sugar, and freeze on a baking sheet before transferring to zip-top bags—they’ll keep well for up to three months. Baked cookies can also be frozen in layers between parchment paper. Just thaw at room temp for a fresh treat anytime.

Reheating

Bring Pumpkin Snickerdoodle Cookies back to life by popping them in a 300-degree F oven for two to three minutes. This not only revives their softness but also reawakens that mouthwatering spice aroma. Microwaving for 10–15 seconds will also do the trick in a pinch.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best not to swap pumpkin pie filling for puree, as pie filling has added sugar and spices that can throw off the flavor and texture of your Pumpkin Snickerdoodle Cookies. Pure pumpkin puree gives you control over the sweetness and spice.

Why chill the dough before baking?

Chilling the dough prevents spreading and gives the cookies a thicker, chewier texture. It also allows the pumpkin and spices to fully infuse the dough for a richer, more developed flavor in every Pumpkin Snickerdoodle Cookie.

Can I make these gluten free?

Absolutely! Simply swap in your favorite 1:1 gluten free flour blend for the all-purpose flour. Be sure to measure carefully and check that all other ingredients are gluten free for the safest and tastiest results.

How do I know when the cookies are finished baking?

The key is to look for set edges and slightly cracked tops—the centers might seem underdone, but they’ll keep baking as they cool. Overbaking will make them dry, so trust your timer and your eyes for perfect Pumpkin Snickerdoodle Cookies.

Can I double the batch for a crowd?

Yes! This Pumpkin Snickerdoodle Cookies recipe doubles like a dream. Make sure to chill the dough well and bake in batches for even results. These cookies are always a hit at potlucks and parties, so go big!

Final Thoughts

If you love a classic snickerdoodle and crave the cozy flavors of fall, you absolutely have to try these Pumpkin Snickerdoodle Cookies. Whether you’re sharing at a gathering or baking for yourself, they’re pure comfort in cookie form. Pull out your favorite spices and get ready to fill your home with incredible aroma—these are the cookies everyone will request again and again!

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