Irresistible Pumpkin Snickerdoodles: The Ultimate Fall Cookie Recipe

Prepare to fall in love with these Pumpkin Snickerdoodles – truly the softest, chewiest, and most aromatic cookies you’ll bake this season. Combining everything you adore about a classic snickerdoodle with the warm, comforting essence of pumpkin and a delicate cinnamon-sugar coating, these cookies are an absolute must-try. They embody the cozy spirit of autumn in every single bite, making them a perfect treat for family gatherings, holiday parties, or simply a quiet evening with a cup of tea.

These incredibly delicious and chewy pumpkin-flavored snickerdoodles are a seasonal sensation. They masterfully blend the beloved characteristics of classic snickerdoodles with the aromatic warmth of pumpkin pie spice, the creamy richness of pumpkin puree, and other delightful ingredients to create a truly unforgettable cookie experience. If you’re searching for a recipe that captures the essence of fall in a single bite, look no further.

Looking for more delightful pumpkin and fall-themed treats? You might also enjoy our popular Pumpkin Bread Recipe, Pumpkin Snickerdoodles (the one you’re reading!), and adorable Pumpkin Cake Pops. For fun family baking activities, the kids will love helping to make Pumpkin Spice Popcorn and a comforting Pumpkin Cobbler Recipe, perfect additions to your collection of Easy Fall desserts. Don’t forget to explore our No Bake Thanksgiving Desserts and a comprehensive list of 97 Easy Fall Desserts for even more inspiration.

For additional kid-friendly autumn delights, be sure to check out 51 Easy Thanksgiving Cupcakes, luscious Pumpkin Cheesecake Cupcakes, and a cozy Pumpkin Bread Pudding.

Why We Love This Recipe

This Pumpkin Snickerdoodle recipe consistently delivers an outstanding result with minimal effort, making it a favorite in our kitchen. Each bite of these perfectly spiced snickerdoodles offers a wonderfully soft, chewy texture and a burst of comforting fall flavors.

• Effortless Baking: The entire process is straightforward, designed to be easy for bakers of all skill levels. You won’t find yourself fussing over complicated steps, making it a great recipe for a relaxing afternoon of baking.
• Irresistible Texture: The combination of pumpkin puree and cream of tartar contributes to an incredibly soft, puffy, and satisfyingly chewy cookie that melts in your mouth.
• Perfectly Spiced Flavor: Infused with just the right amount of pumpkin pie spice, these cookies offer that signature warm, autumnal taste without being overpowering. The cinnamon-sugar coating adds an extra layer of sweetness and aromatic spice.
• Seasonal Favorite: If you adore pumpkin and the cozy flavors of fall, this recipe is an absolute must-try. It’s ideal for Thanksgiving, Halloween parties, or simply to celebrate the changing seasons. It will undoubtedly satisfy your sweet tooth and bring joy to everyone who tries them!
• Versatile Treat: These cookies are wonderful on their own, but they also pair beautifully with a cup of coffee, hot cider, or a glass of milk. They make fantastic edible gifts for friends and neighbors during the holiday season.

Beyond these snickerdoodles, I also love to whip up a quick Pumpkin Mug Cake for a single-serving treat. For those with dietary considerations, we also have a delicious Gluten Free Pumpkin Bread recipe that offers a fantastic gluten-free option without sacrificing flavor.

Essential Ingredients for Pumpkin Snickerdoodles

Crafting the perfect pumpkin snickerdoodles starts with selecting the right ingredients. Here’s a detailed breakdown of what you’ll need to create these soft, chewy, and wonderfully spiced cookies:

For the Cookies:

• Unsalted Butter (softened): Room temperature butter is crucial for a smooth, creamy dough. It creams better with sugar, incorporating air for a light texture.
• Granulated Sugar: Provides sweetness and helps create that signature crisp edge.
• Light Brown Sugar: Adds moisture and a subtle caramel-like flavor, contributing to the cookies’ chewiness.
• Pumpkin Purée: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. It adds moisture and that distinct pumpkin flavor.
• Large Egg Yolk: The egg yolk contributes richness and helps bind the ingredients without adding too much liquid, ensuring a dense, chewy interior.
• Vanilla Extract: A classic flavor enhancer that complements the pumpkin and spices beautifully.
• All-purpose Flour: The structural base of the cookie. Proper measurement is key!
• Baking Soda: A leavening agent that works with the cream of tartar to create the cookie’s rise and soft texture.
• Cream of Tartar: This is the secret ingredient in snickerdoodles! It gives them their characteristic tangy flavor, soft texture, and prevents crystallization of sugar.
• Salt: Balances the sweetness and enhances all the other flavors.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves, essential for that classic fall taste.

For the Topping:

• White Sugar: Forms the base of the sweet, crunchy coating.
• Ground Cinnamon: Mixed with sugar, it provides the iconic snickerdoodle finish and an extra layer of warmth.

For the complete, precise ingredient list with exact measurements, please scroll down to the full recipe card at the bottom of this post.

Delicious Variations to Try

While these pumpkin snickerdoodles are absolutely perfect as is, they also lend themselves beautifully to a few creative twists. Feel free to experiment and make them your own!

• Add Chocolate Chips: Introduce another layer of flavor and texture! This recipe is delicious plain, but a handful of chips can elevate it. Try adding 1 cup of white chocolate chips for a complementary sweetness, or use milk chocolate chips, semi-sweet chocolate chips, or even dark chocolate chips for a richer contrast. Stir them in during the final stages of mixing the dough.
• Adjust the Cinnamon and Sugar Mixture: The cinnamon-sugar coating is iconic. If you’re a true cinnamon enthusiast, don’t hesitate to increase the amount of ground cinnamon in the topping mixture for an extra spicy kick. You could even add a pinch of pumpkin pie spice to the coating for an intensified fall flavor.
• Cream Cheese Frosting: For an exceptionally indulgent treat, consider topping the cooled cookies with a swirl of classic cream cheese frosting. The tangy sweetness of the frosting beautifully complements the spiced pumpkin cookie. You can use a high-quality store-bought frosting for convenience or whip up your own homemade frosting for a truly gourmet touch.
• Nutty Crunch: For added texture and flavor, gently fold in about ½ cup of finely chopped pecans or walnuts into the cookie dough along with the flour mixture. Toasting the nuts lightly before adding them can enhance their flavor.
• Caramel Drizzle: Once the cookies have cooled, a drizzle of warm caramel sauce can add a decadent touch. This creates a wonderful sweet and slightly salty contrast that pairs exceptionally well with pumpkin.
• Gingerbread Twist: For an extra layer of warmth, consider adding ½ teaspoon of ground ginger and a ¼ teaspoon of ground cloves to the dry ingredients for an even spicier, gingerbread-like snickerdoodle.

How to Make Perfect Pumpkin Snickerdoodle Cookies

Creating these delightful pumpkin snickerdoodles is a rewarding experience. Follow these simple steps for soft, chewy, and perfectly spiced cookies every time:

Step 1. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer (a stand mixer with a paddle attachment works wonderfully, or a hand mixer), cream these ingredients together on medium speed until the mixture is light, fluffy, and creamy, typically 2-3 minutes. This step incorporates air, which is essential for a soft cookie.

Step 2. Incorporate Wet Ingredients: Next, add the pumpkin purée to the creamed butter and sugar mixture. Mix until it’s just combined and smooth. Be careful not to overmix here. Then, stir in the single large egg yolk and the vanilla extract. Mix until everything is well incorporated, scraping down the sides of the bowl as needed to ensure an even mixture.

Step 3. Prepare Dry Ingredients: In a separate medium 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, preventing pockets of unmixed ingredients in your cookies.

Step 4. Combine Wet and Dry & Chill Dough: Gradually add the dry ingredients into the wet ingredients mixture. Mix on low speed until they are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Once the dough is formed, cover the bowl with plastic wrap and refrigerate the pumpkin snickerdoodle dough for at least 45 minutes. Chilling is a crucial step that helps prevent the cookies from spreading too much during baking.

Step 5. Prepare Cinnamon-Sugar Topping: While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. In a small, shallow bowl, combine the white sugar and ground cinnamon for the coating. Stir well until the cinnamon is evenly distributed throughout the sugar.

Step 6. Form and Coat Dough Balls: Remove the chilled dough from the refrigerator. Using a cookie scoop (approximately 1 ½ tablespoon size) or your hands, form the dough into uniform balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring it’s completely coated on all sides. This coating is what gives snickerdoodles their distinctive sweet and spiced crust.

Step 7. Bake the Cookies: Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes in the preheated oven. The edges of the cookies should appear lightly golden brown, but the centers will still look soft and slightly underdone. This is key to achieving that wonderfully chewy texture.

Step 8. Cool and Enjoy: Once removed from the oven, allow the cookies to rest on the baking sheet for approximately 10 minutes. This allows them to set up and continue baking slightly from residual heat, preventing them from crumbling when moved. After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. Once cooled, they are ready to serve and enjoy their soft, chewy, pumpkin-spiced goodness!

Storage Tips for Freshness

Proper storage is essential to keep your Pumpkin Snickerdoodles soft, chewy, and delicious for as long as possible. Here’s how to store them effectively:

• Room Temperature: Once completely cooled, store the cookies in an airtight container or a resealable plastic bag at room temperature. They will remain wonderfully soft and flavorful for up to 1 week. Placing them in an airtight container prevents them from drying out and becoming hard.
• The “Bread Trick”: For an old-fashioned secret to keeping cookies extra soft, place a slice of fresh bread (any type, but plain white bread works best) inside the airtight container along with your cookies. The bread will gradually release its moisture into the cookies, helping them retain their softness. Replace the bread slice every couple of days as it dries out. This tip truly works wonders to keep cookies perfectly soft!
• Avoid Refrigeration: While tempting, avoid storing baked cookies in the refrigerator, as the cold air can actually dry them out and make them stale faster. Room temperature is ideal for maintaining their soft texture.

How to Freeze Pumpkin Snickerdoodles for Later

Freezing is a fantastic way to enjoy freshly baked pumpkin snickerdoodles whenever a craving strikes! You can freeze both unbaked dough and baked cookies.

Freezing Unbaked Dough Balls:

This method is perfect for having fresh, warm cookies on demand.

1. Form Dough Balls: Prepare the cookie dough as instructed, but do not roll them in the cinnamon-sugar mixture yet.
2. Flash Freeze: Form the dough balls using your cookie scoop and place them individually on a parchment-lined baking sheet. Ensure they are not touching.
3. Freeze Solid: Place the baking sheet in the freezer for 1 to 2 hours, or until the dough balls are completely solid. This “flash freezing” prevents them from sticking together once bagged.
4. Store: Transfer the frozen dough balls to a freezer-safe airtight container or a heavy-duty freezer bag. Label with the date and baking instructions. They can be stored for up to 3 months.
5. Baking from Frozen: When you’re ready to bake, preheat your oven as usual. Take out the desired number of frozen dough balls, roll them in the cinnamon-sugar mixture (this is important to do right before baking!), and place them on a prepared baking sheet. Bake as normal, but add a few extra minutes (typically 2-4 minutes) to the baking time since they are frozen.

Freezing Baked Cookies:

If you have leftover baked cookies or want to prepare a batch in advance, freezing them is a great option.

1. Cool Completely: Ensure the baked pumpkin snickerdoodles are entirely cooled before freezing. Warm cookies will create condensation and lead to ice crystals.
2. Layer and Separate: Place the cooled cookies in a single layer in a freezer-safe airtight container. If stacking, separate each layer with a piece of parchment or wax paper to prevent sticking.
3. Store: Seal the container tightly and freeze for up to 3 months.
4. Thawing: 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. You can also gently warm them in the microwave for a few seconds for that freshly baked feel.

Pro Tips for Baking Success

Achieving the perfect pumpkin snickerdoodle is easy with these expert tips:

• Refrigerate the Dough: This is a non-negotiable step! Chilling the dough for at least 45 minutes (or even longer, up to overnight) is crucial. It solidifies the butter, preventing the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie. Cold dough also makes it easier to handle and roll.
• Allow to Cool on a Wire Rack: Once removed from the oven, let the cookies rest on the baking sheet for 10 minutes before transferring them. They are very delicate when hot. After this initial rest, move them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and helps them maintain their shape and crisp edges.
• Measure Flour Precisely: Using too much flour is a common baking mistake that can lead to dry, cakey, or dense cookies. The most accurate way to measure flour is to spoon it into the measuring cup and then level it off with a straight edge (like the back of a knife). Do not scoop the flour directly from the bag, as this compacts it, adding up to 25% more flour than needed.
• Unsalted Butter is Best: For consistent results, always opt for unsalted butter. The salt content in salted butter can vary significantly between brands, making it difficult to control the overall saltiness of your final product. Using unsalted butter allows you to add a precise amount of salt to the recipe. Ensure your butter is softened to room temperature for optimal creaming.
• Don’t Use Pumpkin Pie Filling: This recipe specifically calls for 100% pure pumpkin puree. Pumpkin pie filling is an entirely different product; it already contains added spices, sugar, and sometimes other ingredients, which will alter the flavor and consistency of your cookies. Read the can labels carefully!
• Don’t Overbake the Cookies: For that desirable soft and chewy texture, it’s vital not to overbake these cookies. They might appear slightly underdone and very soft in the center when you remove them from the oven. This is perfectly normal! They will continue to set and firm up on the hot baking sheet from residual heat. Look for lightly golden edges.
• Thoroughly Coat the Cookies: Ensure each dough ball is completely and generously rolled in the cinnamon-sugar mixture. Every inch should be covered to achieve that classic snickerdoodle appearance and delightful sugary-spiced crust.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in tough, dense, and less tender cookies.
• Room Temperature Egg Yolk: Just like butter, a room temperature egg yolk will emulsify better with the other ingredients, leading to a smoother, more uniform dough. If you forget to take it out in advance, place the egg (in its shell) in a bowl of warm water for 5-10 minutes.
• Use a Cookie Scoop: A cookie scoop ensures that all your cookies are uniform in size. This not only makes them look professionally baked but also ensures they bake evenly, preventing some from being overdone while others are underbaked.

Frequently Asked Questions about Pumpkin Snickerdoodles

Can I leave out the Cream of Tartar?

While you technically *can* omit it, it’s strongly recommended not to. Cream of tartar is a signature ingredient in snickerdoodles; it reacts with the baking soda to create that unique tangy flavor, characteristic chewiness, and slightly puffy texture. Without it, your cookies will still be good but won’t have the authentic snickerdoodle essence.

If absolutely necessary, you can substitute 1 teaspoon of cream of tartar with 2 teaspoons of baking powder (reducing baking soda to 1/4 teaspoon) or with 1 teaspoon of lemon juice mixed with 1/2 teaspoon of baking soda. However, the flavor profile might be slightly different.

Why are these pumpkin snickerdoodles puffier than normal snickerdoodles?

The addition of pumpkin puree, which adds moisture and a slight density, combined with the leavening action of cream of tartar and baking soda, typically results in a slightly puffier cookie than a classic snickerdoodle. This puffiness contributes to their delightful soft and chewy texture.

Why did my cookies turn out thin and spread too much?

Several factors can cause cookies to spread too thin:

• Butter Temperature: If your butter was too soft or melted, it will cause the cookies to spread quickly in the oven. Ensure butter is softened but still cool to the touch.
• Dough Not Chilled: Skipping or shortening the chilling time for the dough is a common culprit. Chilling solidifies the fat, preventing excessive spreading.
• Oven Temperature: This can indeed be an oven issue. If your oven temperature is too low, the butter might melt before the cookie sets, leading to spreading. Conversely, if it’s too hot, the butter might melt too fast. Consider using an oven thermometer to verify your oven’s accuracy.
• Too Much Liquid/Too Little Flour: An imbalance in ingredients, such as too much pumpkin puree or not enough flour (often from improper measurement), can also lead to thin cookies. Always measure ingredients accurately.

Can I use homemade pumpkin puree?

Yes, absolutely! Homemade pumpkin puree can be used in this recipe. Just ensure it’s thick enough and not too watery. If your homemade puree seems very thin, you might want to gently simmer it on the stovetop to reduce some of the excess moisture, or drain it in a fine-mesh sieve lined with cheesecloth for an hour or two. This prevents the cookies from becoming too moist or spreading excessively.

What if I don’t have pumpkin pie spice?

No problem! You can easily create your own pumpkin pie spice blend. A common mixture is: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves. Adjust to your taste preferences.

More Delightful Pumpkin Recipes

If you’re as smitten with pumpkin as we are, you’ll love exploring these other fantastic pumpkin-inspired recipes:

• Pumpkin Whoopie Pies
• Pumpkin Truffles Recipe
• Classic Pumpkin Bread Recipe
• Easy Pumpkin Cookies with Cake Mix
• Creamy Pumpkin Cheesecake
• Quick Pumpkin No Bake Cookies

We encourage you to try this amazing pumpkin snickerdoodle recipe today and bring the warmth and comfort of fall into your home. Once you’ve baked a batch, please come back and leave a comment and a star rating on the recipe! Your feedback is invaluable and helps others discover these incredible cookies.

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Pumpkin Snickerdoodles

4.84 from 6 votes

Pumpkin Snickerdoodles are soft and chewy cookies. Enjoy all that you love about a snickerdoodle recipe with pumpkin flavor topped with cinnamon sugar mixture. These festive cookies are perfect for fall and holiday baking!

Prep Time 1 hour hr

Cook Time 10 minutes mins

Let Rest 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 18

Cuisine American

Course Dessert

Calories 128

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

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Instructions

• In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and creamy. Add in the pumpkin purée and stir until just combined.
• Stir in the egg yolk and vanilla extract until well incorporated, scraping down the sides of the bowl as needed.
• In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
• Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
• Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm up.
• While the dough chills, preheat your oven to 350 degrees Fahrenheit (175°C) and line baking sheets with parchment paper or silicone mats.
• In a small, shallow bowl, stir together the 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon for the coating.
• Using a 1 ½ tablespoon cookie scoop, form the chilled dough into balls, then roll each ball thoroughly in the cinnamon-sugar mixture, ensuring it’s completely coated.
• Place the coated dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes. The edges should be lightly golden brown, but the centers will still appear soft. Do not overbake!
• Allow the cookies to rest on the hot baking sheet for 10 minutes to set. Then, carefully move them to a wire rack to cool completely.
• Once cooled, your delicious pumpkin snickerdoodles are ready to serve and enjoy!

Nutrition Facts

Calories 128kcal, 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 703IU, Vitamin C 0.2mg, Calcium 11mg, Iron 1mg

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