Pumpkin Snickerdoodle Cookies Recipe Perfect for Fall Baking

The cozy aroma of cinnamon and pumpkin spice wafting through your kitchen is pure magic, isn’t it? These irresistible pumpkin snickerdoodle cookies are the ultimate fall treat. Soft, chewy, and bursting with warm flavors, this recipe has everything you love about snickerdoodles, elevated by the addition of pumpkin puree and a touch of autumn spices. Whenever the leaves start to turn and the air gets crisp, I know it’s time to whip up a batch of these cookies. They’re like little bites of fall that pair perfectly with a hot cup of coffee or tea.

I first discovered this recipe when I wanted to combine my love for snickerdoodles and my obsession with pumpkin spice. The result? A cookie that’s tender, melt-in-your-mouth good, and covered in a signature cinnamon-sugar coating that takes it over the top. These cookies are perfect for a cozy night in, sharing with friends, or even gifting to loved ones. Trust me—once you try them, you’ll understand why they’ve become a must-have in my fall baking rotation!

Why You’ll Love This Recipe

• Perfect Fall Flavor: These cookies are infused with the warmth of pumpkin spice, cinnamon, and nutmeg, making them the ideal autumn treat.
• Soft and Chewy Texture: The pumpkin puree adds incredible moisture, while cream of tartar gives them that classic snickerdoodle tang.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all levels.
• Kid-Friendly: Kids love rolling the dough balls in cinnamon sugar, making this a fun family baking activity.
• Customizable: From adding chocolate chips to turning them into a sandwich cookie with cream cheese frosting, you can make these cookies your own.
• Cozy Vibes Guaranteed: These cookies are like a warm hug in edible form. They’re perfect for sharing—or keeping all to yourself!

What sets these pumpkin snickerdoodle cookies apart is their balance of flavors. They’re not overly sweet, and the pumpkin flavor isn’t overpowering—it’s just right. They’re also a little lighter than traditional snickerdoodles, which makes them dangerously easy to eat. Whether you’re baking for a fall gathering or just because, these cookies are guaranteed to be a hit.

What Ingredients You Will Need

This recipe uses simple pantry staples and a few seasonal ingredients to create cookies that are as delicious as they are easy to make. Here’s what you’ll need:

• Unsalted Butter: Softened to room temperature for easy creaming.
• Granulated Sugar: Used in the dough and the cinnamon-sugar coating for that signature snickerdoodle sweetness.
• Brown Sugar: Adds depth and a hint of molasses flavor.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Egg: One large egg, at room temperature, to bind everything together.
• Vanilla Extract: A must-have for enhancing the overall flavor.
• All-Purpose Flour: The base of the cookie dough—use gluten-free flour if needed.
• Cream of Tartar: Essential for achieving the tangy flavor and soft, chewy texture of snickerdoodles.
• Baking Soda: Helps the cookies rise and gives them that perfect texture.
• Salt: A pinch to balance the sweetness.
• Ground Cinnamon: Used in the dough and the coating for maximum flavor.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that screams fall.

For the cinnamon-sugar coating, you’ll need:

• Granulated Sugar: For the base of the coating.
• Ground Cinnamon: Mixed with sugar for that irresistible snickerdoodle finish.

Equipment Needed

• Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet ingredients.
• Hand Mixer or Stand Mixer: A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze.
• Measuring Cups and Spoons: Accuracy is key in baking, so have these handy.
• Silicone Spatula: Perfect for scraping down the sides of the bowl.
• Baking Sheets: Line them with parchment paper or a silicone baking mat for easy cleanup.
• Cookie Scoop: Ensures evenly sized cookies for even baking.

Pro tip: If you don’t have a cookie scoop, you can use a tablespoon to portion the dough. For the cinnamon-sugar coating, a shallow bowl or plate works best.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
4. Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look slightly curdled—don’t worry, that’s normal!
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft and tender.
6. Prepare the cinnamon-sugar coating: In a small bowl, mix the granulated sugar and ground cinnamon together.
7. Form the cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture to coat evenly.
8. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If your cookies spread too much, chill the dough for 30 minutes before baking to help them hold their shape better.

Cooking Tips & Techniques

• Don’t Overmix: Overmixing the dough can lead to dense cookies. Mix until just combined for the best texture.
• Use Room Temperature Ingredients: This helps the butter and sugar cream together smoothly and ensures even baking.
• Chill the Dough: If your dough feels sticky, refrigerate it for 30 minutes before rolling to make it easier to handle.
• Fresh Spices Are Key: Using fresh pumpkin pie spice and cinnamon will give your cookies the most vibrant flavor.
• Test Bake One Cookie: If you’re unsure about oven temperature or dough consistency, bake one test cookie to adjust as needed.

Variations & Adaptations

• Gluten-Free Option: Swap the all-purpose flour for a high-quality gluten-free flour blend.
• Vegan Version: Replace butter with vegan butter, egg with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water), and use dairy-free pumpkin puree.
• Add-Ins: Mix in white chocolate chips, chopped pecans, or even dried cranberries for extra flavor and texture.
• Pumpkin Spice Latte Cookies: Add 1 teaspoon of instant espresso powder to the dough for a cozy coffee kick.
• Double the Cinnamon: For extra warmth, increase the cinnamon in the dough and coating.

My personal favorite twist? Sandwiching two cookies with a dollop of cream cheese frosting for a decadent treat!

Serving & Storage Suggestions

These cookies are best served warm or at room temperature with a hot drink like coffee, chai tea, or apple cider. For a festive touch, arrange them on a seasonal platter with a sprinkle of extra cinnamon sugar.

To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.

Reheat frozen cookies in the microwave for 10-15 seconds or let them thaw at room temperature for about an hour. You’ll be amazed at how fresh they still taste!

Nutritional Information & Benefits

Each cookie contains approximately:

• Calories: 120
• Fat: 5g
• Carbohydrates: 18g
• Protein: 1g

These pumpkin snickerdoodle cookies offer a small dose of fiber thanks to the pumpkin puree, which is also a great source of vitamin A and antioxidants. If you’re looking for a sweet treat without going overboard, these cookies are a wonderful choice.

Conclusion

There’s a reason why pumpkin snickerdoodle cookies are my favorite fall indulgence—they’re a delicious way to embrace the season. Whether it’s for a cozy night with loved ones, a festive gathering, or just because you’re craving something sweet, this recipe is always a winner. Plus, it’s versatile enough to adapt to your dietary needs or flavor preferences.

I hope this recipe becomes a staple in your kitchen just like it has in mine. If you give it a try, let me know how it turns out! I’d love to hear your thoughts or see your cookie creations. Share your favorite variations in the comments section below or tag me on social media.

Happy baking, and may your fall season be as sweet as these cookies!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure to cook and puree the pumpkin until it’s smooth. Drain any excess liquid to avoid a watery dough.

Do I need to chill the dough?

If your dough feels sticky or soft, chilling it for 30 minutes will make it easier to roll and help the cookies hold their shape better during baking.

Can I freeze these cookies?

Absolutely! Freeze the baked cookies in a single layer, then transfer them to an airtight container. They’ll keep for up to 3 months.

What can I substitute for cream of tartar?

If you don’t have cream of tartar, you can use 2 teaspoons of lemon juice or white vinegar as a substitute.

How do I make these cookies less sweet?

You can reduce the amount of sugar in the dough by ¼ cup. The cookies will still be delicious, just less sweet!

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