If you’re anything like me, the moment pumpkin season rolls around, you’re craving cozy, spiced treats that feel like a warm hug. That’s exactly why I love this Pumpkin Snickerdoodles Recipe — it’s that perfect blend of traditional snickerdoodle softness with a lovely pumpkin twist that makes each bite irresistible. The pumpkin puree adds moisture and a subtle richness, making these cookies not just tasty but wonderfully tender.
When I first tried this Pumpkin Snickerdoodles Recipe, I was amazed at how easy it was to put together, yet how impressive the results tasted. Whether you’re baking for a family gathering, a weekend treat, or simply because you want to infuse some autumn magic into your day, these cookies never disappoint. You’ll appreciate how the cozy pumpkin pie spice brightens things up without overpowering the classic cinnamon-sugar crust.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The pumpkin and warm spices combine for a seasonal taste that’s both familiar and fresh.
- Soft, Chewy Texture: Moist pumpkin puree keeps these cookies tender, while the cinnamon sugar adds a delightful crunch.
- Simple Ingredients: You likely have everything in your pantry already, making this recipe super convenient to whip up anytime.
- Great for Sharing: These cookies are a crowd-pleaser—perfect for gifting or any fall celebration.
Ingredients You’ll Need
Gathering your ingredients ahead of time will make this Pumpkin Snickerdoodles Recipe a breeze. The mix of pumpkin pie spice and cream of tartar might seem unusual, but they’re key for that classic snickerdoodle tang and cozy flavor.
- All-purpose flour: This gives the cookies structure but still lets them stay soft and chewy.
- Pumpkin pie spice: A blend that gives just the right pumpkin-season touch—freshly made or store-bought both work great.
- Cream of tartar: Essential for that classic snickerdoodle chew and slight tang.
- Baking soda: Helps the cookies rise and adds lightness.
- Kosher salt: Balances sweetness and enhances flavor perfectly.
- Butter: Softened butter makes the dough creamy and rich, so don’t skip softening it.
- Granulated sugar: Sweetness that also helps the cinnamon sugar coating stick beautifully.
- Large egg: Binds everything together and adds tenderness.
- Pumpkin puree: Adds moisture and a subtle flavor—make sure it’s plain canned pumpkin, not pumpkin pie filling.
- Vanilla extract: Adds depth and warmth.
- Cinnamon-sugar: For rolling the dough balls—use a generous mix for that signature coating.
Variations
I’ve played around with this Pumpkin Snickerdoodles Recipe quite a bit, and I encourage you to make it your own. Whether you want to amp up the spice or swap in some alternative flours, these options keep the recipe flexible and fun.
- Spice it up: I once added a pinch of nutmeg along with the pumpkin pie spice for a slightly different warmth that my family loved.
- Gluten-free: Swap the all-purpose flour with a gluten-free blend and use a bit more pumpkin puree to keep things moist.
- Vegan version: Replace butter with coconut oil and use a flax egg instead of a regular egg—it still works beautifully!
- Extra cinnamon-sugar coating: For a crispier exterior, double roll your dough balls before baking.
How to Make Pumpkin Snickerdoodles Recipe
Step 1: Mix Your Dry Ingredients Carefully
Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper. In a large bowl, whisk together all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt. This ensures the spices and leavening agents are evenly distributed for perfect cookie texture and flavor.
Step 2: Cream Butter and Sugar, Then Add the Wet Ingredients
In a separate bowl, beat the softened butter with granulated sugar until light and fluffy—this usually takes around 2-3 minutes with a mixer. Then add the egg, pumpkin puree, and vanilla extract, mixing just until everything’s well combined. This step is crucial because it builds the base for your soft, tender cookies.
Step 3: Combine Wet and Dry, But Don’t Overmix
Gradually add the dry ingredients to your wet mixture, stirring gently just until all is combined. Overmixing can make the cookies tough, so stop as soon as you don’t see streaks of flour. If the dough feels too sticky to handle, pop it in the refrigerator for about 30 minutes before rolling.
Step 4: Shape, Roll in Cinnamon-Sugar, and Bake
Roll tablespoon-sized portions of dough into balls, then roll each in a cinnamon-sugar mixture to coat completely. Place them spaced out on your lined baking sheets. Bake for about 12 minutes, or until the tops start to crack and the centers are just set. You’ll want to watch closely here — these cookies finish baking quickly but you don’t want to dry them out.
Pro Tips for Making Pumpkin Snickerdoodles Recipe
- Use Room Temperature Butter: Soft butter creams better with sugar, helping achieve that perfect texture.
- Don’t Skip the Cream of Tartar: It’s what gives classic snickerdoodles their signature tang and chewiness.
- Chill Sticky Dough: When your pumpkin dough feels too sticky to roll, chilling it makes shaping so much easier.
- Watch Your Bake Time: Remove cookies as soon as cracks appear and centers set to keep them soft.
How to Serve Pumpkin Snickerdoodles Recipe
Garnishes
When I serve these pumpkin snickerdoodles, I love sprinkling a little extra cinnamon sugar on top right after baking to accentuate the crisp edges. Sometimes, a light dusting of powdered sugar adds a pretty snowy effect that’s perfect for cozy autumn afternoons.
Side Dishes
These cookies are fantastic alongside a hot cup of chai tea or a rich pumpkin spice latte — the warm spices in the drink complement the cookie perfectly. For a more indulgent treat, try them with a scoop of vanilla bean ice cream as an after-dinner dessert.
Creative Ways to Present
For fall parties, I like stacking these Pumpkin Snickerdoodles Recipe cookies on a rustic wooden board, placed next to mini pumpkins and autumn leaves for a festive look. Wrapping a few up in clear cellophane tied with twine makes a thoughtful homemade gift that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pumpkin snickerdoodles in an airtight container at room temperature. They stay soft for about 3-4 days, but if you want to keep that fresh-baked texture longer, adding a slice of bread to the container helps maintain moisture brilliantly.
Freezing
If I’m making a big batch, I freeze some dough balls before baking. Just roll them in cinnamon-sugar, place them on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. When I’m ready, I bake them straight from the freezer, adding a few extra minutes to the bake time.
Reheating
To enjoy leftover snickerdoodles warm, I pop them in the microwave for about 10 seconds or stick them in a preheated 300°F oven for 3-4 minutes. This revives their soft center and tasty cinnamon-sugar crust beautifully without drying them out.
FAQs
-
Can I use fresh pumpkin instead of canned pumpkin puree for this Pumpkin Snickerdoodles Recipe?
You can, but you’ll want to roast and puree your fresh pumpkin first, then drain off any excess moisture. Canned pumpkin puree is convenient because it’s consistent in moisture content, which helps the cookies bake evenly. Fresh pumpkin might add a little more water, so you may need to adjust the flour slightly to keep your dough from becoming too sticky.
-
Why is cream of tartar important in snickerdoodles?
Cream of tartar acts as a leavening acid in snickerdoodles, giving them their characteristic tang and chew. It also helps the cookies hold their shape and develop slight cracks on top, which is such a classic look. Without it, your snickerdoodles might turn out flat and without their signature texture.
-
How can I make these Pumpkin Snickerdoodles vegan?
Try substituting the butter with coconut oil or a vegan butter, and swap the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes before using). These swaps keep the dough moist and flavorful while making the recipe vegan-friendly.
-
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. Since gluten-free flours can behave differently, you might want to add a little extra pumpkin puree to keep the dough moist and soft.
-
What’s the best way to store Pumpkin Snickerdoodles?
Store them in an airtight container at room temperature for up to four days. Adding a slice of bread inside the container helps keep them soft by maintaining moisture. For longer storage, freeze either the baked cookies or the dough balls.
Final Thoughts
This Pumpkin Snickerdoodles Recipe has quickly become a fall favorite in my kitchen because it’s both nostalgic and just a little bit special with that hint of pumpkin. I love sharing them with friends and family—because who doesn’t want a cookie that’s soft, flavorful, and bursting with seasonal warmth? If you’re looking for a simple, satisfying, and crowd-pleasing cookie to add to your autumn baking repertoire, give this recipe a try. Trust me, you’ll be baking them all season long!
Print
Pumpkin Snickerdoodles Recipe
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 30 mins
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin pie spice and a burst of pumpkin puree, perfectly rolled in cinnamon-sugar for a delightful autumn treat. Easy to make and perfect for cozy fall gatherings or a sweet seasonal snack.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
Topping
- Cinnamon-sugar (for rolling dough balls)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until thoroughly combined.
- Cream butter and sugar, then combine wet ingredients: In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer or by hand until the mixture is light and fluffy, which typically takes a few minutes. Add the egg, pumpkin puree, and vanilla extract, mixing until everything is well incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape dough balls and coat: Take about 1 tablespoon of dough and roll it into a ball with your hands. Then, roll each ball in cinnamon-sugar until fully coated. If you find the dough too sticky to handle, chill it in the refrigerator for 30 minutes to firm it up before rolling.
- Bake the cookies: Place the coated dough balls onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for approximately 12 minutes, or until the cookie tops start to crack and the centers are just set, indicating they are perfectly baked.
Notes
- Chilling the dough helps with easier handling and prevents spreading during baking.
- Ensure cookies cool on the baking sheet for a few minutes before transferring to a wire rack; this helps them set properly.
- You can adjust the pumpkin pie spice quantity based on preference for a milder or spicier flavor.
- Use parchment paper or silicone mats to avoid sticking and ease cleanup.
- For extra flavor, you can substitute vanilla extract with maple extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
