The scent of warm spices fills the kitchen, transporting me to cozy fall afternoons with a steaming cup of chai in hand. As the leaves turn and the days grow shorter, there’s nothing more inviting than Soft & Chewy Pumpkin Snickerdoodle Cookies. These delightful treats capture the essence of autumn, delivering a perfect blend of pumpkin flavor and that unmistakable snickerdoodle texture—soft, chewy, and oh-so-comforting. Unlike typical pumpkin cookies that can be overly cakey, this recipe ensures that every bite is a delightful experience, making them a fantastic choice for both baking enthusiasts and busy home chefs alike. Plus, they come together quickly and are the perfect addition to any fall gathering or cozy night in. Are you ready to fill your home with the aroma of fall and indulge in some wholesome homemade goodness? Let’s dive into this delicious recipe!
Why are Pumpkin Snickerdoodles so special?
Irresistible Flavor: With the combination of warm spices and rich pumpkin, these cookies are packed with fall flavor that delights the senses.
Simple to Make: Whether you’re a novice or a seasoned pro, this easy recipe requires no special techniques—just a few basic steps.
Perfectly Chewy Texture: Unlike traditional pumpkin cookies that may turn out cakey, these snickerdoodles achieve that coveted soft and chewy finish, keeping you coming back for more.
Customizable Options: Feel free to add your favorite mix-ins like chocolate chips or nuts, making each batch uniquely yours!
Crowd Pleaser: Serve them fresh out of the oven at your next fall gathering, and watch as guests rave about these delightful treats.
Make-Ahead Friendly: With a few storage tips, you can easily prep these cookies in advance, ensuring you always have a sweet treat on hand for unexpected guests or cozy nights in! For more delicious ideas, check out our guide on quick dessert recipes.
Pumpkin Snickerdoodle Cookies Ingredients
For the Cookie Dough
- All-Purpose Flour – Provides structure to the cookies; be sure to spoon and level for accurate measurement.
- Pumpkin Pie Spice – Adds a warm, aromatic flavor typical for fall baking; feel free to substitute with your homemade blend for a personal touch.
- Ground Cinnamon – Enhances the cozy spice flavors; you can increase the amount for an extra flavor punch.
- Baking Soda – Acts as the leavening agent that helps your cookies rise beautifully.
- Cream of Tartar – Stabilizes the dough for a soft texture; can be substituted with baking powder if necessary.
- Salt – Balances the sweetness and brings out all the flavors.
- Unsalted Butter – Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated Sugar – Provides sweetness and promotes a lovely golden brown color.
- Light Brown Sugar – Contributes moisture and depth of flavor thanks to its molasses content.
- Large Egg Yolk – Adds richness and moisture; using it at room temperature helps it blend smoothly.
- Pure Vanilla Extract – Offers an additional layer of flavor that complements the pumpkin well.
- Pumpkin Puree – The star of these Pumpkin Snickerdoodle Cookies; provides key flavor and moisture—either canned or homemade works perfectly.
For the Cinnamon Sugar Coating
- Cinnamon Sugar – A delightful mixture to roll your cookies in for a sweet, spiced exterior that adds extra flavor and charm!
Step‑by‑Step Instructions for Pumpkin Snickerdoodle Cookies
Step 1: Whisk Dry Ingredients
In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined, ensuring there are no lumps in the mixture. This dry ingredient blend sets the stage for your flavorful Pumpkin Snickerdoodle Cookies.
Step 2: Cream Wet Ingredients
In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar using an electric mixer on medium speed. Mix for about 2-3 minutes until light and fluffy. Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until everything is well incorporated and creamy.
Step 3: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula until just combined. Take care not to overmix; these Pumpkin Snickerdoodle Cookies thrive on a gentle hand. The dough should be thick and slightly sticky, signaling it’s ready for the next stage of deliciousness.
Step 4: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling will firm up the dough, making it easier to scoop and helping to prevent the cookies from spreading too much while baking.
Step 5: Preheat the Oven
While the dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your Pumpkin Snickerdoodle Cookies bake evenly and don’t stick to the pan.
Step 6: Prepare the Cinnamon Sugar
In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon, creating the cinnamon sugar coating. This delightful blend will give your cookies an extra sweet and spiced finish, enhancing their appealing look and flavor.
Step 7: Shape and Coat Cookies
Once the dough is chilled, use a cookie scoop or tablespoon to scoop out dough and roll them into balls in your hands. Roll each ball in the cinnamon sugar mixture until thoroughly coated, then space them about 2 inches apart on the prepared baking sheets.
Step 8: Bake the Cookies
Bake the cookies in your preheated oven for 10 to 13 minutes, until the edges are set but the centers remain soft. They should have a lightly golden-brown color. Once baked, let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely and enjoy your Pumpkin Snickerdoodle Cookies!
Pumpkin Snickerdoodle Cookies Variations & Substitutions
Feel free to get creative with your pumpkin snickerdoodle cookies and explore delightful twists that can elevate your baking experience!
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Chocolate Chips: Mix in ½ cup of semi-sweet chocolate chips for a rich, sweet contrast with the pumpkin.
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Nuts Galore: Add ⅓ cup of chopped pecans or walnuts for a crunchy texture that complements the soft cookies beautifully.
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Spice it Up: Increase the pumpkin pie spice by an extra teaspoon or try incorporating a pinch of nutmeg for an extra depth of flavor.
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-friendly treat that everyone can enjoy.
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Citrus Zest: Add a tablespoon of orange or lemon zest to the dough for a refreshing citrus twist that brightens up each bite.
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Apple Cinnamon Variation: Mix in 1 cup of finely diced apples for a delightful apple pie-inspired flavor; adjusting the spices may enhance the overall taste.
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Extra Chewy: For a chewier cookie, substitute half of the granulated sugar with an equal amount of brown sugar, enhancing moisture and chewiness.
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Pumpkin Spice Latte: Drizzle warm cookies with a coffee glaze made from brewed espresso and powdered sugar for a cozy pumpkin spice latte vibe.
Baking is about sharing joy and flavor! For more ideas on developing unique and wholesome treats, take a look at our article on fall-inspired desserts. Happy baking!
Expert Tips for Pumpkin Snickerdoodle Cookies
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Butter Temperature: Ensure the butter is softened but not melted. This step is crucial for achieving the desired chewy texture in your Pumpkin Snickerdoodle Cookies.
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Proper Flour Measurement: Spoon and level your flour instead of scooping directly from the bag. This prevents excess flour, which can lead to dense cookies rather than the soft, chewy goodness you want.
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Chill the Dough: Don’t skip the chilling step—letting the dough rest in the fridge for at least 30 minutes enhances flavor and prevents excessive spreading during baking.
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Bake Time Awareness: Keep an eye on your cookies as they bake. They should be set at the edges but soft in the center. Overbaking will lead to a dry texture, making them less enjoyable.
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Cinnamon Sugar Coating: Be generous with the cinnamon sugar mixture when rolling the cookies. This adds a delightful sweetness and aesthetic appeal to your delicious Pumpkin Snickerdoodle Cookies.
How to Store and Freeze Pumpkin Snickerdoodle Cookies
Airtight Container: Store your cooked Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 1 week. This helps maintain their soft and chewy texture.
Refrigeration: If you prefer, you can keep the cookies in the fridge for an extra layer of freshness; they will last up to 2 weeks there.
Freezing Cookies: Freeze your Pumpkin Snickerdoodle Cookies individually or in a single layer on a baking sheet. Once solid, transfer them to a freezer bag or airtight container. They can stay fresh for up to 3 months.
Freezing Dough Balls: For fresh cookies whenever you crave them, freeze the dough balls before baking. Simply scoop and shape the dough, then freeze. When ready to bake, add an extra 1-2 minutes to the baking time when using from frozen.
Make Ahead Options
These Soft & Chewy Pumpkin Snickerdoodle Cookies are perfect for busy weeknights and can be prepped in advance to save you time! You can refrigerate the dough for up to 24 hours before baking; simply cover it tightly with plastic wrap to maintain freshness and prevent drying out. Additionally, you can roll the dough into balls, coat them in cinnamon sugar, and freeze for up to 3 months. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to your baking time for perfectly delicious Pumpkin Snickerdoodle Cookies. By making some components ahead of time, you’ll always have a delightful treat on hand for family and friends!
What to Serve with Soft & Chewy Pumpkin Snickerdoodle Cookies
The warm, spiced aroma of fresh-baked cookies fills your kitchen, but what delightful companions can elevate your fall treat into a complete experience?
- Spiced Chai Latte: This creamy, spiced drink pairs perfectly with the pumpkin flavors and enhances the cozy vibe of your cookie feast.
- Creamy Vanilla Ice Cream: A scoop of vanilla ice cream beside warm cookies creates a delightful temperature contrast, making every bite heavenly.
- Apple Crisp: The sweet-tart flavors of baked apples complement the pumpkin spice, crafting a comforting dessert duo that celebrates fall.
- Cheddar Cheese Platter: Offering a savory element, sharp cheddar contrasts beautifully with the sweetness of pumpkin snickerdoodles, creating an exciting flavor balance.
- Pecan Pie: Rich and sweet, the nuttiness of pecan pie harmonizes with pumpkin, making it a classic fall dessert pairing.
- Hot Apple Cider: The warmth of spiced apple cider resonates with the cozy comfort of cookies, infusing your gathering with festive charm.
- Pumpkin Spice Muffins: For the ultimate pumpkin lover experience, serve these muffins for breakfast or brunch alongside the cookies, keeping the theme deliciously consistent.
- Brown Sugar Sweetened Coffee: A warm cup of coffee infused with brown sugar enhances the cookie’s sweetness while providing a flavorful kick, perfect for any fall morning or afternoon treat.
- Chocolate Ganache Dip: For a decadent twist, serve a small bowl of silky ganache for dipping your snickerdoodles, taking them to a whole new level of indulgence.
Pumpkin Snickerdoodle Cookies Recipe FAQs
How do I select the right pumpkin for my Snickerdoodles?
Absolutely! When choosing pumpkin puree, look for a brand that uses 100% pure pumpkin without any additives. If using fresh pumpkin, opt for smaller varieties like sugar pumpkins, as they are sweeter and have a smoother texture. Avoid large pumpkins often used for carving, as they tend to be watery and less flavorful.
How long do Pumpkin Snickerdoodle Cookies stay fresh?
These soft and chewy cookies can be stored in an airtight container at room temperature for up to 1 week. For optimal freshness, consider keeping them in the refrigerator, where they’ll last up to 2 weeks. Just be sure to bring them back to room temperature for the best texture!
Can I freeze the Pumpkin Snickerdoodle Cookies?
Yes, you can freeze your cookies! For the best results, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. They can be stored for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the oven for a few minutes to revive their soft texture.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, you can chill it for a bit longer. Just pop it back in the refrigerator for another 15 to 30 minutes. You can also sprinkle a little extra flour on your hands and the work surface while shaping the cookies. This will help prevent sticking without altering the dough too much.
Are Pumpkin Snickerdoodles safe for pets?
While pumpkin itself can be safe for pets in moderation, the spices used in these cookies—like cinnamon and sugar—are not beneficial for them. It’s best to keep these treats strictly for human enjoyment. If you want to share the love with your furry friends, consider offering plain pumpkin puree without added sugars or spices, which they may enjoy!
Can I make the dough ahead of time?
Very! You can absolutely prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking. Just wrap it tightly in plastic wrap or place it in an airtight container. If you’d like to store it for a longer period, freeze the dough balls before baking. When ready to use, no need to thaw; just add 1-2 extra minutes to the baking time. Enjoy your delicious homemade Pumpkin Snickerdoodle Cookies whenever the craving strikes!
Irresistibly Soft Pumpkin Snickerdoodle Cookies You’ll Love
Ingredients
Equipment
Method
- In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined.
- In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.
- Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon.
- Scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture and space them about 2 inches apart on the baking sheets.
- Bake the cookies for 10 to 13 minutes until the edges are set but the centers remain soft. Let cool for about 10 minutes before transferring to a wire rack.
