If you are hunting for that perfectly cozy treat to welcome the flavors of fall, this Pumpkin Snickerdoodle Cookies Recipe is here to steal your heart and sweeten your day. These cookies bring together the tender, buttery goodness of classic snickerdoodles with a vibrant pumpkin twist that adds moisture, warmth, and a gorgeous hue. Each bite melts with soft cinnamon-sugar coating and fragrant autumn spices, creating a nostalgic yet novel cookie experience you’ll want to bake again and again. Trust me, once you try this Pumpkin Snickerdoodle Cookies Recipe, it will quickly become a treasured staple in your seasonal baking repertoire.
Ingredients You’ll Need
Before diving into the cookie magic, it’s great to know that the ingredients for this Pumpkin Snickerdoodle Cookies Recipe are simple but each plays an essential role in building those perfect textures and flavors. From creamy butter to fragrant spices, every element contributes to a cookie that’s soft, flavorful, and irresistibly spiced.
- Unsalted butter: 1 cup, room temperature for easy creaming and a rich base flavor.
- Granulated sugar: 1 cup, to sweeten and create that signature crispy edge.
- Brown sugar: 1/2 cup, packed, adds moisture and a hint of caramel depth.
- Pumpkin puree: 3/4 cup, the star ingredient for vibrant color and tender texture.
- Large eggs: 2, help bind the ingredients and provide structure.
- Vanilla extract: 2 teaspoons, enhances all the warm flavors.
- All-purpose flour: 3 3/4 cups, the sturdy foundation of the dough.
- Baking powder: 1 1/2 teaspoons, leavens the cookies gently.
- Baking soda: 1/2 teaspoon, helps them rise nicely and tenderize.
- Ground cinnamon: 1 teaspoon, essential for that classic snickerdoodle warmth.
- Ground nutmeg: 1 teaspoon, brings subtle fragrance and depth.
- Ground cloves: 1/2 teaspoon, adds a hint of spice complexity.
- Salt: 1/2 teaspoon, balances sweetness and intensifies flavor.
- Coating sugar: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon for rolling and that lovely crackled finish.
How to Make Pumpkin Snickerdoodle Cookies Recipe
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This simple prep ensures your cookies bake evenly and won’t stick, giving you perfect round edges every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the room temperature butter with granulated and brown sugars until the mixture becomes light and fluffy. This key step traps air that translates into a delightful, tender crumb in the final cookie.
Step 3: Add Pumpkin, Eggs, and Vanilla
Mix in the pumpkin puree, eggs, and vanilla extract until fully combined. The pumpkin adds not just moisture but a subtle earthiness that complements the warm spices beautifully.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Getting the spices evenly distributed here ensures every cookie will be bursting with autumnal flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet pumpkin mixture until just combined. Be careful not to overmix – this keeps your cookies soft and tender without becoming dense.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, stir together the remaining granulated sugar and cinnamon. This coating gives the cookies that iconic snickerdoodle sparkle and a slightly crunchy, flavorful crust.
Step 7: Shape and Roll
Use a tablespoon or cookie scoop to portion the dough. Roll each portion into a ball and then roll it in the cinnamon-sugar coating until fully covered. This step adds a wonderful texture and a sweet spice crust as these bake.
Step 8: Arrange on Baking Sheet
Place the coated dough balls on the parchment-lined baking sheets with about 2 inches of space between each. This spacing allows the cookies to spread gently without sticking together.
Step 9: Bake to Perfection
Bake for 10-12 minutes or until the edges turn lightly golden. The centers will still feel soft, which is exactly how you want these cookies to be for that melt-in-your-mouth experience.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling helps set their shape and prevents any crumbling, readying them for joyful snacking.
How to Serve Pumpkin Snickerdoodle Cookies Recipe
Garnishes
Sprinkle a hint of extra cinnamon sugar on top for added sparkle and aroma just before serving. For a decadent touch, drizzle some melted white chocolate or cream cheese glaze to complement the pumpkin spices beautifully.
Side Dishes
Pair these cookies with a cozy mug of hot apple cider, chai tea, or a steaming cup of coffee. They also make an amazing side with vanilla or cinnamon ice cream for a quick dessert upgrade that’s impossible to resist.
Creative Ways to Present
Try arranging these cookies on a rustic wooden board with clusters of fresh cranberries and mini pumpkins for a charming autumn platter. Gift them in a mason jar layered with cinnamon sticks for a thoughtful homemade present that showcases this Pumpkin Snickerdoodle Cookies Recipe perfectly.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature. They will stay fresh and soft for up to 5 days, allowing you to enjoy that comforting pumpkin-spiced goodness whenever a craving strikes.
Freezing
You can freeze unbaked dough balls or fully baked cookies. For dough, freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. For baked cookies, store in an airtight container with parchment between layers for best results.
Reheating
To revive their fresh-baked warmth, pop cookies in the microwave for 10-15 seconds or warm them slightly in a low oven. This method softens the crumb and brings out the spicy aromas beautifully.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works wonderfully and is actually the easiest choice for consistent moisture and flavor in your Pumpkin Snickerdoodle Cookies Recipe.
Do these cookies have to be rolled in cinnamon sugar?
Rolling in cinnamon sugar is what gives snickerdoodle cookies their signature flavor and slight crunch on the outside, so it’s definitely recommended to experience the full magic of this recipe.
What if I don’t have ground cloves?
If you don’t have ground cloves, you can omit them or replace with an equal amount of ground ginger or allspice to maintain that warm, spiced profile.
Can these cookies be made gluten-free?
Yes, you can substitute the all-purpose flour for a 1-to-1 gluten-free blend, but be sure the blend contains xanthan gum or another binder to keep the cookies tender yet sturdy.
How do I keep my cookies soft?
Be careful not to overbake and store cookies in an airtight container with a slice of bread; the bread helps retain moisture and prevents the cookies from drying out.
Final Thoughts
This Pumpkin Snickerdoodle Cookies Recipe is a heartwarming, delicious way to embrace the flavors of fall in your kitchen. Each tender cookie wrapped in cinnamon sugar will fill your home with the scent of cozy spices and joyful memories. Don’t hesitate to give this recipe a try — once you bake these, I promise they’ll become a fast favorite you’ll want to share with friends and revisit every autumn season.
Print
Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 12m
- Total Time: 0h 32m
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with a moist, tender pumpkin-infused dough, making them perfect for cozy fall gatherings or a sweet seasonal treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, providing a tender base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, eggs, and vanilla extract until everything is well incorporated into a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the classic snickerdoodle coating.
- Shape and Coat Cookies: Using a tablespoon or cookie scoop, portion out dough balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes until the edges turn lightly golden, indicating they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, which allows them to firm up and develop their full flavor.
Notes
- Ensure the butter is at room temperature for easier creaming and better cookie texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- You can substitute pumpkin pie spice for the individual spices if desired.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a dairy-free version, use a plant-based butter alternative.
