Chewy Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodles: Soft, Spiced, and Perfectly Autumnal

Introduction

Fall baking is synonymous with warm spices, pumpkin, and cozy aromas, and Pumpkin Snickerdoodles bring all of that together in a soft, chewy cookie. These treats take the classic cinnamon-sugar snickerdoodle and elevate it with pumpkin puree, making them tender, moist, and perfectly spiced.

What makes this recipe special is the balance between sweet pumpkin flavor and the classic cinnamon-sugar coating, creating a cookie that’s both comforting and festive. Perfect for autumn celebrations, lunchboxes, or a quick snack with your favorite hot beverage, these cookies are sure to become a seasonal favorite.

Whether you’re baking for family, friends, or just treating yourself, Pumpkin Snickerdoodles are easy to make, fun to roll in sugar, and irresistible straight from the oven.

A Brief Background

Snickerdoodles are a classic American cookie, often characterized by their cracked tops and cinnamon-sugar coating. The origin of the snickerdoodle is debated, with some attributing it to Dutch settlers in New England.

Adding pumpkin to the traditional snickerdoodle is a modern twist that infuses the cookies with moisture, color, and a subtle earthy sweetness. Pumpkin also pairs beautifully with the cinnamon and nutmeg traditionally used in snickerdoodles, creating a cookie that tastes like autumn in every bite.

Fun fact: Pumpkin is low in calories but rich in beta-carotene, fiber, and vitamins, making it a surprisingly nutritious addition to sweet treats.

Why You’ll Love This Recipe

  • Soft & Chewy: The pumpkin keeps the cookies moist and tender.
  • Quick & Easy: Simple ingredients and straightforward steps.
  • Perfectly Spiced: Cinnamon, nutmeg, and pumpkin spice create a warm flavor.
  • Kid-Friendly: Fun to roll in cinnamon sugar and universally loved.
  • Seasonal Favorite: Ideal for fall, Thanksgiving, or cozy evenings.
  • Customizable: Add chocolate chips, nuts, or glaze for variation.

Ingredients & Equipment

Ingredients:

For the Cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup (120 g) pumpkin puree
  • 1 large egg
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice

For Rolling:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment Needed:

  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Pro Tips:

  • Use real pumpkin puree, not pumpkin pie filling.
  • Chill dough slightly if it’s too sticky for rolling.
  • Freshly ground spices provide more vibrant flavor.

Step-by-Step Instructions

1. Preheat Oven & Prepare Pan

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Wet Ingredients

  1. In a large bowl, cream together butter and sugar until light and fluffy.
  2. Add pumpkin puree, egg, and vanilla extract; mix until fully combined.

3. Combine Dry Ingredients

  1. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.

4. Incorporate Dry into Wet

  1. Gradually add the dry ingredients to the wet mixture.
  2. Mix until a soft, slightly sticky dough forms.

5. Prepare Cinnamon-Sugar Coating

  1. In a small bowl, combine 1/4 cup granulated sugar and 1 tsp cinnamon.

6. Shape & Roll Cookies

  1. Scoop dough by tablespoonfuls and roll into balls.
  2. Roll each ball in the cinnamon-sugar mixture until fully coated.
  3. Place on the prepared baking sheet, leaving 2 inches between cookies.

7. Bake the Cookies

  1. Bake for 12–15 minutes, or until edges are set but centers are still soft.
  2. Optional: Lightly press tops for a classic snickerdoodle look.

8. Cool & Enjoy

  1. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  2. Serve warm or store in an airtight container for up to 5 days.

Visual Cue: Cookies should be slightly puffed with cracks on top, golden-brown edges, and soft centers.

Expert Tips & Troubleshooting

  • Cookies Too Flat: Chill dough for 10–15 minutes before rolling.
  • Dough Too Sticky: Add 1–2 tbsp flour at a time until manageable.
  • Overbaking: Remove cookies when edges are set; centers will firm as they cool.
  • Spice Level: Adjust pumpkin pie spice to taste for more or less warmth.
  • Make Ahead: Dough can be stored in the fridge for up to 24 hours before baking.

Variations & Customizations

  • Chocolate Chip Pumpkin Snickerdoodles: Fold in 1/2 cup chocolate chips.
  • Nutty Twist: Add 1/4 cup chopped pecans or walnuts.
  • Glazed Version: Drizzle with vanilla glaze for extra sweetness.
  • Mini Cookies: Make smaller bite-sized cookies for parties or snacks.
  • Vegan Version: Substitute butter with coconut oil and egg with flaxseed egg.

Serving & Presentation Ideas

  • Serve warm with a mug of hot cider, coffee, or milk.
  • Arrange on a festive platter for holiday gatherings.
  • Dust with powdered sugar for a cozy, seasonal look.
  • Package in small jars or bags for gifts or party favors.

Storage & Make-Ahead Tips

  • Refrigeration: Store in an airtight container for up to 5 days.
  • Freezing: Freeze baked cookies for up to 2 months; thaw at room temperature.
  • Dough Storage: Keep unbaked dough in the fridge for up to 24 hours.
  • Reheating: Warm in the oven for a few minutes to enjoy freshly baked flavor.

Frequently Asked Questions

Can I use canned pumpkin pie filling?
No, use pure pumpkin puree for best flavor and texture.

Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Are these cookies chewy or cakey?
They are soft and chewy with a tender center, perfect for pumpkin snickerdoodles.

Can I double the recipe?
Absolutely! Just double all ingredients and bake in batches.

Conclusion

Pumpkin Snickerdoodles are a must-bake for autumn and holiday seasons. With soft, chewy centers, cinnamon-sugar coating, and the subtle sweetness of pumpkin, they’re perfect for family gatherings, cozy nights, or gifting.

Easy to make, customizable, and utterly delicious, these cookies combine the best of classic snickerdoodles with seasonal pumpkin flavor. Once you try them, they’ll quickly become a fall favorite in your recipe collection.

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