Pumpkin Snickerdoodles: The Ultimate Fall Cookie Experience

Step into autumn with the irresistible charm of **Pumpkin Snickerdoodles**. These cookies are a delightful fusion of the classic snickerdoodle’s soft, chewy texture and the warm, inviting flavors of pumpkin and fall spices. Each bite offers a heavenly blend of sweetness and spice, all coated in a glittering cinnamon sugar mixture that promises to be a seasonal favorite. Forget dry, crumbly cookies; these pumpkin-infused delights are designed for ultimate softness and a satisfying chew, making them perfect for cozy evenings, holiday gatherings, or simply a treat with your coffee or tea.

Our recipe expertly combines the timeless appeal of classic snickerdoodles with rich pumpkin puree and aromatic pumpkin pie spice. This addition not only infuses the cookies with incredible fall flavor but also contributes to their wonderfully moist and tender crumb. These aren’t just cookies; they’re an experience, a taste of autumn in every single bite. Prepare to impress friends and family with this easy-to-make yet incredibly delicious cookie that captures the essence of the season.

If you’re as passionate about pumpkin as we are, you’ll love exploring other delightful recipes like our Pumpkin Bread Recipe, Pumpkin Snickerdoodles (yes, they’re so good, they deserve another mention!), and fun Pumpkin Cake Pops. For family-friendly treats, kids especially enjoy helping with Pumpkin Spice Popcorn and a comforting Pumpkin Cobbler Recipe. These are all fantastic easy fall desserts that bring warmth and joy to any occasion. Don’t forget to check out our collection of No Bake Thanksgiving Desserts and a comprehensive guide to 97 Easy Fall Desserts for more inspiration. Your little ones will also adore 51 Easy Thanksgiving Cupcakes, decadent Pumpkin Cheesecake Cupcakes, and the comforting flavors of Pumpkin Bread Pudding. There’s truly a pumpkin treat for everyone!

Why We Love This Recipe: A Taste of Autumnal Bliss

There are countless reasons to fall in love with these Pumpkin Snickerdoodles. Firstly, the entire baking process is incredibly straightforward and fuss-free, guaranteeing perfect results every time. Even novice bakers can achieve wonderfully soft, spiced snickerdoodles that taste like they came from a professional bakery. Each bite is a symphony of warm spices and sweet pumpkin, creating an utterly delightful and comforting treat. The unique combination of flavors captures the true essence of autumn, making it an essential recipe for anyone who adores the season’s offerings.

If you’re a fan of pumpkin and the cozy flavors of fall, this recipe is an absolute must-try. It’s guaranteed to satisfy your sweet tooth and bring a smile to your face. Beyond these cookies, we also frequently whip up a quick and easy Pumpkin Mug Cake for a single-serving delight. For those with dietary restrictions, our Gluten Free Pumpkin Bread offers a delicious alternative, proving that everyone can enjoy the rich flavors of pumpkin.

These cookies are not just a dessert; they are a celebration of fall, perfect for sharing with loved ones, bringing to potlucks, or simply enjoying during a quiet moment. Their simplicity and incredible flavor profile make them a go-to recipe in our kitchen, and we’re sure they’ll become a staple in yours too. The aroma alone will fill your home with a comforting warmth that epitomizes the autumn season.

Essential Ingredients for Your Pumpkin Snickerdoodles

Crafting the perfect Pumpkin Snickerdoodles begins with selecting quality ingredients. The right balance of fats, sugars, and spices is key to achieving that signature soft and chewy texture with a burst of pumpkin flavor. Below is a detailed breakdown of what you’ll need for both the cookie dough and the irresistible cinnamon sugar topping.

Cookie Ingredients

• Unsalted Butter (softened): Crucial for a rich flavor and tender texture. Softened butter creams easily with sugar, incorporating air for a lighter cookie.
• Granulated Sugar: Provides sweetness and contributes to the cookie’s crisp edges.
• Light Brown Sugar: Adds moisture and a delightful chewiness, as well as a subtle caramel note that complements the pumpkin.
• Pumpkin Purée: The star ingredient, offering moisture, flavor, and that beautiful orange hue. Ensure it’s pure pumpkin, not pumpkin pie filling.
• Large Egg Yolk: Helps bind the dough and adds richness without making the cookies too cakey.
• Vanilla Extract: Enhances all the other flavors, adding a touch of warmth.
• All-Purpose Flour: The structural base of the cookie.
• Baking Soda: A leavening agent that helps the cookies rise.
• Cream of Tartar: The secret ingredient for classic snickerdoodles, providing that signature tangy flavor and contributing to their soft, chewy texture.
• Salt: Balances the sweetness and amplifies the other flavors.
• Pumpkin Pie Spice: A pre-mixed blend of cinnamon, nutmeg, ginger, and cloves, it’s the simplest way to infuse your cookies with classic fall flavor.

Cinnamon Sugar Topping Ingredients

• White Sugar: The base for our glittering coating.
• Ground Cinnamon: Combines with sugar to create the iconic snickerdoodle crust, adding extra warmth and spice.

For the complete, precise measurements, please refer to the detailed recipe card at the bottom of this article.

Delicious Variations to Customize Your Pumpkin Snickerdoodles

While these Pumpkin Snickerdoodles are absolutely perfect on their own, there’s always room to get creative and personalize them to your liking. Here are a few fantastic variations to consider:

• Chocolate Chips: Elevate the flavor profile by adding your favorite chocolate chips to the dough. White chocolate chips provide a creamy sweetness that pairs beautifully with pumpkin and cinnamon. Alternatively, milk chocolate chips offer a classic, comforting combination, while dark chocolate chips can add a rich, slightly bitter contrast that pumpkin lovers often enjoy. Simply fold them into the dough along with the dry ingredients.
• Adjust the Cinnamon and Sugar Mixture: If you’re a true cinnamon enthusiast, don’t hesitate to increase the amount of ground cinnamon in the topping mixture. You can also experiment with adding a pinch of pumpkin pie spice to the coating for an extra layer of flavor. Some enjoy a thicker coating, so feel free to roll the dough balls generously.
• Cream Cheese Frosting: For an extra special, decadent treat, consider topping the cooled cookies with a dollop of creamy cream cheese frosting. The tangy sweetness of the frosting perfectly complements the spiced pumpkin cookies. You can opt for a convenient store-bought frosting or whip up your own homemade frosting for a truly gourmet touch. A light dusting of cinnamon on top of the frosting can also add an elegant finish.

These simple adjustments allow you to tailor the recipe to your taste preferences, making your Pumpkin Snickerdoodles truly unique and unforgettable.

Step-by-Step Guide: How to Make Irresistible Pumpkin Snickerdoodle Cookies

Making these delightful Pumpkin Snickerdoodles is a straightforward process that yields incredibly satisfying results. Follow these simple steps for perfectly soft and chewy cookies every time.

Step 1: Cream the Butter and Sugars. In a spacious medium bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat them together until the mixture becomes wonderfully light, fluffy, and creamy. This process incorporates air, which is crucial for achieving that desirable soft cookie texture. Continue mixing until no sugar granules are visible and the mixture is pale.

Step 2: Incorporate Wet Ingredients. Next, gently fold in the pumpkin purée until it is thoroughly combined with the butter and sugar mixture, creating a smooth, evenly colored batter. Then, add the single egg yolk and vanilla extract, stirring until just combined. Be careful not to overmix at this stage; simply ensure all ingredients are well incorporated.

Step 3: Prepare the Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, which is essential for uniform baking and flavor in every cookie.

Step 4: Combine Wet and Dry Mixtures and Chill. Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain; overmixing can lead to tough cookies. Once the dough is formed, cover the bowl tightly with plastic wrap and refrigerate the pumpkin snickerdoodle dough for a minimum of 45 minutes. Chilling is a crucial step that helps prevent the cookies from spreading too much during baking, ensuring they maintain their shape and thickness.

Step 5: Prepare the Cinnamon-Sugar Topping. While the dough chills, preheat your oven to 350°F (175°C). In a separate small bowl, combine the white sugar and ground cinnamon. Stir them together until well blended. This mixture will give your snickerdoodles their classic shimmering, spiced exterior.

Step 6: Form and Coat the Cookie Dough. Once the dough is chilled, use a cookie scoop (approximately 1.5 tablespoons in size) to portion out uniform dough balls. Roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring it’s completely coated. This step is key for achieving the signature snickerdoodle texture and flavor. Place the coated dough balls on baking sheets lined with parchment paper or a silicone mat, leaving about 2 inches between each cookie.

Step 7: Bake to Perfection. Place the prepared baking sheets into your preheated oven. Bake for 10-12 minutes. The cookies are ready when their edges are lightly golden brown, but the centers still appear soft and slightly undercooked. Remember, they will continue to firm up as they cool on the baking sheet, so avoid overbaking to maintain their signature soft and chewy texture.

Step 8: Cool and Enjoy. Once baked, remove the cookies from the oven and allow them to rest on the hot baking sheet for about 10 minutes. This crucial step allows them to set properly without losing their shape. After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation all around the cookies, preventing them from becoming soggy and helping them achieve their ideal texture.

Proper Storage for Lasting Freshness

To keep your Pumpkin Snickerdoodles wonderfully soft and delicious for as long as possible, proper storage is key. Once completely cooled, place the cookies in an airtight container or a resealable bag. Store them at room temperature, away from direct sunlight and heat, for up to 1 week. This method will effectively preserve their delightful chewiness and flavor.

Pro Tip for Extra Softness: For an extra layer of softness, try placing a slice of fresh bread (a regular piece of sandwich bread works perfectly) in the airtight container with your cookies. The cookies will absorb moisture from the bread, keeping them incredibly moist and tender. This old-fashioned trick works wonders and will have your cookies tasting fresh for days!

Freezing Pumpkin Snickerdoodles for Future Enjoyment

Pumpkin Snickerdoodles are excellent candidates for freezing, whether you want to prepare dough in advance or save baked cookies for later. This makes them perfect for holiday baking or simply ensuring you always have a quick treat on hand.

Freezing Unbaked Cookie Dough Balls:

This is a fantastic option for fresh-baked cookies on demand.

1. Form the Dough Balls: Prepare the cookie dough as instructed up to the point of rolling the balls. Form the dough into individual balls using a cookie scoop.
2. Flash Freeze: Place the unrolled dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Flash freeze them for 1 to 2 hours, or until they are solid. This prevents them from sticking together when stored.
3. Store: Transfer the frozen dough balls to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored for up to 3 months.
4. Baking from Frozen: When you’re ready to bake, there’s no need to thaw! Simply remove the desired number of dough balls from the freezer.
5. Coat and Bake: Roll the frozen dough balls in the cinnamon and sugar mixture *just before* baking (the coating adheres best when the dough is cold). Place them on a prepared baking sheet and bake as normal, but add a few extra minutes (typically 2-4 minutes) to the baking time to account for their frozen state.

Freezing Baked Cookies:

If you have leftover baked cookies or want to bake a large batch in advance, freezing them is also a great choice.

1. Cool Completely: Ensure the baked cookies are completely cool before freezing. Warm cookies will create condensation and lead to ice crystals.
2. Layer for Storage: Place the cooled cookies in a single layer in a freezer-safe airtight container. If stacking, separate layers with pieces of wax paper or parchment paper to prevent sticking.
3. Freeze: Freeze for up to 3 months.
4. Thaw: To enjoy, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for about 30 minutes to an hour before serving.

Pro Tips for Perfect Pumpkin Snickerdoodles Every Time

Achieving bakery-quality Pumpkin Snickerdoodles is easy with a few expert tricks. These pro tips will help you avoid common baking pitfalls and ensure your cookies turn out perfectly soft, chewy, and full of flavor:

• Refrigerate the Dough: This step is non-negotiable for superior results. Chilling the cookie dough for at least 45 minutes firms up the butter, which significantly prevents the cookies from spreading too much in the oven. A well-chilled dough bakes into thicker, chewier cookies with a better shape.
• Allow to Cool on a Wire Rack: After baking, it’s important to let the cookies cool on the baking sheet for 10 minutes before transferring them. This allows them to set and firm up without breaking. Then, move them to a wire rack to cool completely. Cooling on a wire rack ensures proper air circulation, preventing the bottoms from getting soggy and maintaining their crisp edges and soft centers.
• Measure the Flour Precisely: The amount of flour can dramatically impact the cookie’s texture. Too much flour will result in dry, cakey cookies instead of soft, chewy ones. To measure accurately, spoon the flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour down and add too much.
• Unsalted Butter is Best: Always opt for unsalted butter in baking. The salt content in salted butter can vary significantly between brands, making it challenging to control the overall saltiness of your final product. Using unsalted butter allows you to precisely control the salt added to the recipe.
• Don’t Use Pumpkin Pie Filling: This recipe specifically calls for plain pumpkin puree. Pumpkin pie filling is a different product that already contains added sugars and spices. Using it will throw off the flavor balance and sweetness of your cookies, potentially making them overly sweet and intensely spiced.
• Don’t Overbake the Cookies: Snickerdoodles are best when they are soft and chewy. They will continue to cook slightly from residual heat once removed from the oven. Look for edges that are just beginning to turn golden brown, and centers that still appear slightly soft. If they look fully cooked in the oven, they will likely be dry once cooled.
• Thoroughly Coat the Cookies: The cinnamon-sugar coating is a defining characteristic of snickerdoodles. Ensure each dough ball is rolled generously in the mixture, covering every inch. This creates that delightful sugary crust that contrasts beautifully with the soft interior.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can result in tough, dense cookies rather than light and tender ones.
• Use a Quality Cookie Scoop: A cookie scoop not only makes portioning dough much faster but also ensures all your cookies are uniform in size. Uniform cookies bake evenly, preventing some from being overdone while others are undercooked.

Frequently Asked Questions About Pumpkin Snickerdoodles

Here are some common questions about making Pumpkin Snickerdoodles, with detailed answers to help you perfect your batch:

Explore More Delicious Pumpkin Recipes

If you can’t get enough of pumpkin, we’ve got you covered with a variety of other fantastic recipes that celebrate this beloved fall ingredient. From pies to truffles, there’s something here to delight every pumpkin lover:

• Pumpkin Whoopie Pies: Soft, spiced pumpkin cakes sandwiched with creamy filling.
• Pumpkin Truffles Recipe: Decadent, bite-sized treats bursting with pumpkin flavor.
• Eagle Brand Pumpkin Pie: A classic, easy-to-make pumpkin pie with condensed milk.
• Pumpkin Cookies with Cake Mix: Simple, quick, and delicious pumpkin cookies using a cake mix base.
• Pumpkin Cheesecake: A rich and creamy cheesecake with a delightful pumpkin twist.
• Pumpkin No Bake Cookies: A speedy, no-oven-required cookie option for pumpkin lovers.

We encourage you to try these recipes and continue your pumpkin culinary adventure!

There’s nothing quite like the comforting aroma and taste of freshly baked Pumpkin Snickerdoodles to usher in the autumn season. Their soft, chewy texture, combined with the warm embrace of pumpkin and cinnamon, makes them an instant classic and a staple for any fall baking list. Whether you’re baking for a holiday gathering, a school event, or simply treating yourself, these cookies are sure to be a hit.

So, gather your ingredients, follow our easy steps, and experience the joy of creating these delightful cookies. They are truly the perfect treat to share and savor during the cooler months. We hope this comprehensive guide has provided you with all the information and inspiration needed to bake your best batch yet!

Try this pumpkin snickerdoodle recipe today and bring the warmth of fall into your home. Then come back and leave a comment and star recipe rating to share your experience – we love hearing from you!

Pumpkin Snickerdoodles Recipe Card

Pumpkin Snickerdoodles are soft and chewy cookies. Enjoy all that you love about a snickerdoodle recipe with pumpkin flavor topped with cinnamon sugar mixture.

Prep Time: 1 hr

Cook Time: 10 mins

Let Rest: 10 mins

Total Time: 1 hr 20 mins

Servings: 18

Cuisine: American

Course: Dessert

Calories: 128 kcal

Author: Carrie Barnard

Ingredients

For the Cookies:

• 1/2 cup Unsalted Butter softened
• 1/2 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1/4 cup Pumpkin Purée
• 1 Egg Yolk
• 1 teaspoon Vanilla Extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon Pumpkin Pie Spice

For the Topping:

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Instructions

1. In a medium bowl, cream together the butter, sugar, and brown sugar until the mixture is creamy. Add in the pumpkin purée and stir until combined.
2. Stir in the egg yolk and vanilla extract.
3. Combine the flour, baking soda, cream of tartar, salt, and pumpkin pie spice in a different bowl.
4. Gradually add the dry ingredients into the butter mixture until well combined.
5. Cover and refrigerate for at least 45 minutes.
6. Preheat the oven to 350 degrees Fahrenheit (175°C).
7. In a small bowl, stir together the 2 tablespoons of sugar and the cinnamon.
8. Roll dough into 1 ½ tablespoon sized balls, then roll the balls generously in the cinnamon-sugar mixture.
9. Place them onto a cookie sheet lined with parchment paper and bake for 10-12 minutes until the edges are slightly brown. The center of the cookies will still appear soft.
10. Let the cookies rest on the baking sheet for 10 minutes. Then move to a wire rack to cool completely.
11. Once cooled, the cookies are ready to serve and enjoy!

Nutrition Facts

Calories: 128 kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 65mg, Potassium: 54mg, Fiber: 1g, Sugar: 10g, Vitamin A: 703 IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 1mg