Pumpkin Snickerdoodles Recipe
There’s something simply magical about Pumpkin Snickerdoodles: the warm spice, the cozy pumpkin undertone, and that irresistible cinnamon-sugar crust. If fall had a flavor, it would be these cookies—all soft, chewy, and bursting with everything delightful about autumn baking. Every batch is a celebration of pumpkin season, but trust me, these cookies belong on your table year-round! Whether you’re a seasoned baker or a kitchen newbie, you’re about to impress yourself and anyone lucky enough to snag a bite.
Ingredients You’ll Need
The best thing about these Pumpkin Snickerdoodles? The ingredients are everyday staples, but each one has an important job—creating that golden texture, rich flavor, and signature snickerdoodle tang. When you see how simple they are, you’ll want to make them on repeat.
- Unsalted butter (melted & slightly cooled): This gives your cookies that perfectly chewy texture and rich flavor base.
- Light or dark brown sugar: Brown sugar brings a deeper caramel note and extra softness to the cookies.
- Granulated sugar: We use this both in the dough and for rolling the cookies—think classic snickerdoodle sparkle and crunch.
- Pure vanilla extract: Trust me, real vanilla makes a world of difference in flavor depth.
- Pumpkin puree: The secret star of Pumpkin Snickerdoodles! Use pure pumpkin, not pumpkin pie filling, for best results.
- All-purpose flour: The structural hero that holds everything together and creates the tender crumb.
- Salt: Just a pinch elevates all the sweet and spicy notes.
- Baking powder & baking soda: This dual team guarantees just the right amount of lift and chewiness.
- Ground cinnamon & pumpkin pie spice: Essential for that warm, unmistakable snickerdoodle aroma and flavor.
- White chocolate chips (optional): For creamy, sweet pockets that pair beautifully with pumpkin and spice.
- Cinnamon-sugar coating: The final roll is what makes these cookies snickerdoodles—delightfully crisp, sweet, and spiced.
How to Make Pumpkin Snickerdoodles
Step 1: Mix the Wet Ingredients
Start by whisking together your melted butter, brown sugar, and granulated sugar in a medium bowl. It’s important to whisk until any brown sugar clumps are smooth—this creates a creamy foundation. Next, add the vanilla and blotted pumpkin puree, whisking until everything’s seamlessly incorporated and luxuriously silky.
Step 2: Combine Dry Ingredients
In a separate, larger bowl, mix your flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. This step ensures all those leaveners and spices get evenly distributed, setting you up for snickerdoodle success in both flavor and texture.
Step 3: Bring Wet and Dry Together
Pour your wet ingredients into the dry mixture, then gently stir with a large spoon or spatula. The dough will look soft—don’t worry, that’s how it should be! If you’re using white chocolate chips, fold them in now (they might not stick much at first, but do your best to distribute them).
Step 4: Chill the Dough
This step is crucial: cover your dough and pop it in the fridge for at least 30 minutes (up to 3 days if you’re planning ahead). Chilling prevents overly flat cookies and really amps up the flavor and chewiness.
Step 5: Prep the Oven and Pans
Once your dough is chilled, take it out of the fridge and preheat your oven to 350°F (177°C). Line your baking sheets with parchment or silicone mats for easy cookie removal and tidy baking.
Step 6: Shape and Coat the Cookies
Scoop about 1.5 tablespoons of dough per cookie and roll them into balls. In a separate small bowl, mix the extra sugar and cinnamon for your coating. Roll each ball generously through the cinnamon-sugar, then space them 3 inches apart on your baking sheets. Use a flat-bottomed cup or the back of a spoon to lightly press each cookie—you want them just slightly flattened, which encourages proper spreading while baking.
Step 7: Bake!
Bake the cookies for 11 to 12 minutes, watching for the edges to set but the centers to look soft—they’ll finish setting as they cool. If the cookies stay a bit puffy, you can gently flatten them out of the oven with the back of your spoon. For a bakery-worthy finish, press a few white chocolate chips into the tops of the just-baked cookies.
Step 8: Cool and Savor
Let your Pumpkin Snickerdoodles cool directly on the baking sheets for at least 10 minutes before transferring to a wire rack. Patience truly pays off—the flavor deepens and the cookies get chewier as they cool. I love serving them after they’ve rested for a few hours, or even the next day for maximum pumpkin punch.
How to Serve Pumpkin Snickerdoodles
Garnishes
For a showstopping platter, sprinkle a pinch more cinnamon-sugar on top right after baking. A drizzle of melted white chocolate or a few extra white chocolate chips pressed into the tops makes each Pumpkin Snickerdoodle look straight out of a bakery window.
Side Dishes
These cookies are wonderful with a big mug of spiced chai latte or a classic coffee. For something extra indulgent, pair them with pumpkin ice cream or a scoop of maple walnut gelato. If you’re serving a dessert spread, they sit perfectly beside brownies or apple crisp for an autumn-inspired sweets table.
Creative Ways to Present
Stack your Pumpkin Snickerdoodles high on a rustic cake stand for a seasonal centerpiece. You can also pack them up in clear treat bags tied with twine for thoughtful gifts, or crumble a few over vanilla pudding or pumpkin yogurt for a festive parfait.
Make Ahead and Storage
Storing Leftovers
Once your cookies are completely cool, tuck them into an airtight container at room temperature. They’ll stay soft, chewy, and scrumptious for up to a week—though they rarely last that long!
Freezing
You can freeze Pumpkin Snickerdoodles after baking or freeze the unbaked dough balls (fully coated). Store in a freezer-safe container; baked cookies keep well for up to 3 months, and dough balls are ready to bake straight from the freezer for spur-of-the-moment treats.
Reheating
If your cookies need a softening boost after storage, a quick 5 to 10 seconds in the microwave brings them right back to fresh-baked softness. Frozen cookies can be thawed at room temperature, while frozen dough balls can go directly into the oven with just an extra minute or two of baking time.
FAQs
Can I use homemade pumpkin puree for these cookies?
Absolutely! Just be sure to blot any excess moisture with paper towels so your Pumpkin Snickerdoodles don’t turn out cakey. Homemade puree is a great way to use up leftover roasted pumpkin and gives the cookies an extra-fresh flavor.
Why do I have to chill the dough?
Chilling the dough is the secret to getting that tender, chewy texture and helps the cookies keep their shape. It also gives the flavors time to meld, resulting in a richer, more pronounced pumpkin spice flavor.
Can I make Pumpkin Snickerdoodles gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Just make sure your blend includes xanthan gum or add a bit yourself to mimic the chew of classic cookies.
What if I don’t have pumpkin pie spice?
No problem! You can make your own blend by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and a pinch each of cloves and allspice. This homemade spice mix will mimic the cozy notes that make these cookies irresistible.
Can I double this recipe?
Definitely! Pumpkin Snickerdoodles are a crowd-pleaser whether you’re hosting friends or prepping for the holidays. Just make sure to chill the larger batch of dough a bit longer to compensate for the increased volume.
Final Thoughts
If you’re searching for a new fall favorite (or just looking to celebrate pumpkin season in style), you have to try these Pumpkin Snickerdoodles. They’re easy, spicy, and melt-in-your-mouth good—so be ready to bake them again and again. Happy baking, and don’t forget to share a few with someone you love!
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Pumpkin Snickerdoodles Recipe
- Total Time: 1 hour (includes chilling)
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and flavorful Pumpkin Snickerdoodles recipe that combines the warmth of pumpkin with the classic snickerdoodle cookie. These soft and chewy cookies are perfect for fall and winter seasons.
Ingredients
For the Cookie Dough:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree
- 1 and 1/2 cups (188g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Optional: 1/2 cup (90g) white chocolate chips
For the Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cookie Dough: Whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree until smooth. In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Combine wet and dry ingredients, then fold in white chocolate chips if desired. Chill dough.
- Shape and Coat the Dough: Scoop dough into balls, roll in cinnamon-sugar coating, and flatten slightly on baking sheets.
- Bake: Bake at 350°F (177°C) for 11-12 minutes until edges are set. Cool on baking sheets before transferring to wire racks.
- Enjoy: Let cookies cool for optimal flavor and texture. Store in an airtight container.
Notes
- Chilling the dough is essential for the best texture and flavor.
- For a stronger pumpkin flavor, let the cookies sit for a day before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Baking, Pumpkin Spice, Snickerdoodle Recipe
