DESSERTS

Pumpkin Snickerdoodle Cookies: Cozy Fall Delight

by basmer

19 de October de 2025

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Pumpkin Snickerdoodle Cookies Fall has been my absolute favorite way to welcome the autumn season for years now. I still remember the first time I made them; the smell of cinnamon and pumpkin filled my kitchen, making it feel so cozy and warm. These aren’t just any cookies; they’re a delightful twist on a classic, offering that signature snickerdoodle tang with a comforting pumpkin spice hug. The soft, chewy texture combined with that crackly cinnamon-sugar coating is pure bliss. If you’re looking for the perfect treat to bake this season, these Fall pumpkin snickerdoodle cookies are it. Let’s get baking!

Why You’ll Love These Pumpkin Snickerdoodle Cookies

These aren’t just any cookies; they’re a little piece of autumn heaven. Here’s why you’ll be reaching for this recipe again and again:

The perfect blend of classic snickerdoodle tang and warm pumpkin spice.
They offer an incredibly soft and chewy pumpkin snickerdoodle cookies texture that just melts in your mouth.
The cinnamon-sugar coating provides that signature snickerdoodle crackle and sweet crunch.
This is an easy pumpkin snickerdoodle cookies recipe, perfect for bakers of all skill levels.
They fill your home with the most comforting, cozy fall aromas.
These cookies are a delightful way to celebrate the season.
Each bite is a burst of delicious fall flavor.
They’re perfect for sharing with friends and family during autumn gatherings.

Essential Ingredients for Homemade Pumpkin Snickerdoodle Cookies

Gathering the right Pumpkin snickerdoodle cookie ingredients is key to achieving that perfect fall flavor. You’ll need:

1 cup pumpkin puree – Make sure it’s pure pumpkin, not pie filling, for that authentic pumpkin flavor.
1/2 cup unsalted butter, softened – This creates a tender cookie base.
1 cup granulated sugar – For sweetness and structure.
1/2 cup brown sugar, packed – Adds a lovely caramel note and chewiness.
1 large egg – Binds everything together.
1 teaspoon vanilla extract – Enhances all the other flavors.
2 cups all-purpose flour – The foundation of our cookies.
1 teaspoon baking soda – Our leavening agent.
1 teaspoon cream of tartar – This gives snickerdoodles their signature tangy flavor and helps stabilize the baking soda, crucial for these pumpkin flavored snickerdoodle cookies.
1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger – The perfect fall spice blend.
1/4 teaspoon salt – Balances the sweetness.
For the coating: 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.

How to Make Delicious Pumpkin Snickerdoodle Cookies

Get ready to bake the most amazing cookies of the season! Making these pumpkin snickerdoodle cookies from scratch is incredibly satisfying, and the aroma alone is worth it. Follow these simple steps for the best results.

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Step 2: In a large bowl, cream together the softened 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar, packed until the mixture is light and fluffy. This creaming process incorporates air, which helps make the cookies tender.
Step 3: Mix in the 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until everything is well combined. The dough will look a lovely orange hue.
Step 4: In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Whisking the dry ingredients ensures everything is evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. It’s really important not to overmix the dough at this stage, as that can lead to tough cookies.
Step 6: In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating. This is where the classic snickerdoodle magic happens!
Step 7: Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Roll each dough ball generously in the cinnamon-sugar mixture before placing it back on the baking sheet. This coating is essential for that signature snickerdoodle flavor and texture.
Step 9: Bake in the preheated oven for 10-12 minutes. You’re looking for the edges to be lightly golden. The centers might still look a little soft – don’t worry, they will firm up beautifully as they cool.
Step 10: Allow the cookies to cool on the baking sheet for about 5 minutes. This short rest helps them set. Then, carefully transfer them to a wire rack to cool completely. Enjoy your how to make pumpkin snickerdoodle cookies journey!

Preparing the Pumpkin Snickerdoodle Cookie Dough

The key to perfect pumpkin snickerdoodle cookie dough lies in gentle mixing. Combine your wet ingredients until smooth, then add the dry mixture. Stir only until no dry streaks remain. Overworking the dough develops the gluten too much, resulting in tough cookies. For a soft dough, ensure your butter and egg are at room temperature.

Crafting the Perfect Cinnamon Sugar Coating

This step is non-negotiable for that classic snickerdoodle experience! A simple mix of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon creates a beautiful, flavorful crust. Rolling the dough balls generously ensures each cookie gets that delightful, slightly crisp outer layer that perfectly complements the soft interior.

Best Pumpkin Snickerdoodle Cookie Baking Tips

Achieving cookie perfection is all about the little details. Here are my top pumpkin snickerdoodle cookie baking tips to ensure your cookies turn out absolutely divine every single time:

Use pure pumpkin puree: Always opt for 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will alter the flavor and texture.
Don’t overmix the dough: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to tough cookies instead of the soft, chewy ones we’re after.
Chill the dough: If your dough seems too soft or sticky, especially in warmer kitchens, chilling it for 15-30 minutes can make it easier to scoop and roll, preventing excessive spreading.
Watch the bake time: Cookies continue to cook slightly on the hot baking sheet after removal from the oven. Pull them out when the edges look set and lightly golden, even if the centers seem a bit soft.

What’s the secret to perfect chewy pumpkin snickerdoodle cookies?

The secret to those wonderfully chewy pumpkin snickerdoodle cookies lies in the ratio of ingredients and not overbaking. The brown sugar and pumpkin puree contribute moisture, while taking them out of the oven just before they’re fully done ensures they remain soft and chewy after cooling.

Can I make pumpkin snickerdoodle cookies ahead of time?

Yes, you absolutely can! You can prepare the pumpkin snickerdoodle cookie dough up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before scooping and rolling.

How do I avoid common mistakes with pumpkin snickerdoodle cookies from scratch?

To avoid common pitfalls when making pumpkin snickerdoodle cookies from scratch, remember these two things: first, measure your flour correctly using the spoon-and-level method to prevent dry cookies. Second, resist the urge to overbake; slightly underbaked centers are key to that desirable chewy texture.

Delicious Ways to Serve Your Fall Pumpkin Snickerdoodle Cookies

These delightful cookies are fantastic on their own, but they also pair beautifully with a warm beverage or a scoop of ice cream. Imagine serving these warm pumpkin snickerdoodle cookies for autumn gatherings; they’re sure to be a hit!

Enjoy them with a steaming mug of apple cider or a hot latte. The warm spices in the cookies complement these drinks perfectly.
They make a wonderful accompaniment to a scoop of vanilla bean or salted caramel ice cream. The contrast of warm cookie and cold ice cream is pure bliss.
Serve them as a sweet ending to a cozy fall dinner, perhaps after a hearty stew or roasted chicken. Their comforting flavor is the perfect finale.

Nutrition Facts for Pumpkin Snickerdoodle Cookies

These delightful cookies are a perfect fall treat. Here’s an approximate nutritional breakdown per cookie:

Calories: 130
Fat: 5g
Saturated Fat: 3g (approximate)
Unsaturated Fat: 2g (approximate)
Trans Fat: 0g
Protein: 1g
Carbohydrates: 20g
Fiber: 1g
Sugar: 12g (approximate)
Sodium: 60mg (approximate)
Cholesterol: 15mg (approximate)

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Your Fall Pumpkin Snickerdoodle Cookies

Once your delicious pumpkin snickerdoodle cookies are perfectly baked and cooled, proper storage is key to keeping them fresh and tasty. For the best Fall pumpkin snickerdoodle cookies storage, let them cool completely on a wire rack. This is super important to prevent them from getting soggy.

Once cooled, place your cookies in an airtight container. They’ll stay wonderfully soft and delicious at room temperature for about 3 to 4 days. If you have a crowd coming or just want to save some for later, these cookies freeze beautifully! Wrap them well in plastic wrap, then in foil, and pop them in the freezer for up to 3 months.

When you’re ready to enjoy them again, you can simply thaw frozen cookies overnight in the refrigerator. For a little warmth, gently reheat them in a 300°F (150°C) oven for about 5-7 minutes, or even pop one in the microwave for about 10-15 seconds. This brings back that fresh-baked flavor and texture.

Frequently Asked Questions About Pumpkin Snickerdoodle Cookies

What are pumpkin snickerdoodle cookies?

Pumpkin snickerdoodle cookies are a delightful variation of the classic snickerdoodle cookie. They incorporate pumpkin puree and warm fall spices like cinnamon, nutmeg, and ginger into the traditional snickerdoodle dough. This gives them a soft, moist texture and a cozy, autumnal flavor profile, all while retaining that signature cinnamon-sugar coating that makes snickerdoodles so special.

Are these cookies difficult to make?

Not at all! This pumpkin snickerdoodle cookie recipe is designed to be straightforward and enjoyable, even for beginner bakers. With simple steps and common pantry ingredients, you can easily create these delicious treats. The process involves mixing wet and dry ingredients separately, then combining them before rolling in cinnamon sugar.

Can I use pumpkin pie filling instead of pumpkin puree?

I strongly recommend using pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and sometimes thickeners, which will significantly alter the flavor and texture of your cookies. For that authentic, pure pumpkin taste and the best cookie consistency, always stick to 100% pure pumpkin puree from a can.

How do I get the best texture for my pumpkin snickerdoodle cookies?

To achieve the perfect texture for your pumpkin snickerdoodle cookies, it’s crucial not to overmix the dough once the flour is added – mix only until just combined. Also, be careful not to overbake them. Pull them from the oven when the edges are set but the centers still look slightly soft; they will continue to firm up as they cool, resulting in wonderfully chewy cookies.

Pumpkin Snickerdoodle Cookie Variations to Try This Autumn

Once you’ve mastered the classic, why not get creative? These Pumpkin snickerdoodle cookie variations offer exciting twists to your baking this fall. They’re perfect for adding something special to your holiday cookie platters!

Spiced Up: For an extra kick, add 1/4 teaspoon of ground cloves or a pinch of black pepper to the dough. This intensifies the warmth and makes for truly unique Holiday pumpkin snickerdoodle cookies.
White Chocolate Drizzle: After the cookies have cooled, drizzle them with melted white chocolate. This adds a creamy sweetness that pairs wonderfully with the pumpkin and cinnamon flavors.
Gluten-Free Option: Substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend (one that contains xanthan gum). You might need to slightly adjust the liquid if the dough feels too dry.
Mini Cookies: Use a smaller cookie scoop to make mini versions of these cookies. They bake faster and are perfect for little hands or for sampling multiple flavors!