Pumpkin Snickerdoodle Cookies Recipe

Introduction

These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar crunch of snickerdoodles with the moist, autumnal flavor of pumpkin. Perfectly soft and chewy with a warm spice kick, they make a delightful treat for fall or anytime you crave a cozy, flavorful cookie.

Ingredients

• 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
• 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
• 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
• 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
• 1 pinch salt (Balances sweetness and brings all flavors together.)
• 1/2 cup unsalted butter (Let it soften for easy mixing.)
• 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
• 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
• 1 cup pumpkin puree (The star ingredient for these cookies.)
• 1 large egg (Binds the ingredients together for the perfect texture.)
• 1 teaspoon vanilla extract (Enhances all other flavors beautifully.)
• 1/4 cup granulated sugar (For sweetening the topping.)
• 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle topping.)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined—avoid overmixing.
6. Step 6: In a small bowl, combine the 1/4 cup granulated sugar with 2 teaspoons cinnamon to create the topping mixture.
7. Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until coated.
8. Step 8: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 12-15 minutes until cookies are set and slightly golden around the edges.
10. Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free baking blend.
• Add a pinch of ground cloves or ginger to the dough for an extra warm spice flavor.
• If you prefer a softer cookie, bake closer to 12 minutes and store in an airtight container to maintain moisture.
• Try adding white chocolate chips or chopped pecans to the batter for added texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is what most recipes recommend. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can these cookies be made dairy-free?

Absolutely. Substitute the unsalted butter with a vegan butter or margarine to make these cookies dairy-free without sacrificing flavor or texture.

Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

4.9 from 103 reviews

These Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating pumpkin puree for extra moisture and a subtle autumn flavor. Featuring a blend of warm spices like cinnamon and nutmeg, these soft and chewy cookies boast a perfect balance of sweetness and spice, finished with a cinnamon-sugar coating for a crisp exterior. Ideal for fall gatherings or comforting snack times, these cookies bring seasonal cheer with every bite.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour (consider using a gluten-free blend for variation)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Topping

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. This ensures the spices and leavening agents are well distributed for consistent flavor and texture.
2. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This process incorporates air, creating a tender crumb for the cookies.
3. Add Pumpkin and Egg: Beat in the pumpkin puree, followed by the egg and vanilla extract, mixing until all wet ingredients are fully combined and smooth. The pumpkin adds moisture and a subtle earthiness to the dough.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.
5. Prepare Cinnamon-Sugar Topping: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. This mixture will coat the cookie dough balls to give a classic snickerdoodle crust.
6. Form and Coat Cookies: Using a tablespoon or cookie scoop, form dough balls and roll them in the cinnamon-sugar mixture until coated evenly. Place the coated dough balls about 2 inches apart on a baking sheet lined with parchment paper or silicone mats.
7. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are set but the centers remain soft. The cinnamon-sugar topping will form a slight crisp crust as they bake.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or room temperature, storing leftovers in an airtight container to maintain freshness.

Notes

• For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Do not overbake to keep cookies soft and chewy; edges should be set but centers slightly soft.
• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• If you prefer a stronger spice flavor, increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon ground cloves or ginger.
• Cookies freeze well; store baked cookies in a freezer-safe container for up to 3 months.

Keywords: Pumpkin cookies, Snickerdoodle, Fall desserts, Pumpkin spice cookies, Soft cookies, Cinnamon sugar cookies