There’s something undeniably comforting about biting into a cookie that manages to capture the essence of autumn in every soft, chewy bite. These Pumpkin Snickerdoodle Cookies are a delightful twist on a timeless favorite, effortlessly marrying the classic cinnamon-sugar snickerdoodle with the earthy sweetness of pumpkin puree. As a beginner-friendly dessert that only takes about 20 minutes to prepare and 12 minutes to bake (with just 5 minutes of rest time afterward), it’s perfect for bakers at any skill level looking to impress friends and family. Whether you’re hosting a cozy fall gathering, craving a mid-afternoon treat, or simply want to fill your kitchen with the warm, inviting scents of cinnamon and nutmeg, this recipe delivers big on flavor without demanding complicated techniques.
Each cookie clocks in at around 120 calories, making it an easy indulgence when you’re in the mood for something special yet not overwhelmingly rich. The beauty of these cookies lies in their balanced sweetness: a combination of granulated and light brown sugar creates a caramel-like depth, while the pumpkin puree adds moisture that keeps them irresistibly soft. A sprinkle of cinnamon, ginger, and allspice over the perfectly shaped dough balls transforms every bite into a mini celebration of fall spices. So grab your apron, preheat your oven, and get ready to fall in love with one of the coziest, most crowd-pleasing autumn desserts out there—no need to search through endless “pumpkin cookie” ideas when the perfect cookie recipe is right here!
KEY INGREDIENTS IN PUMPKIN SNICKERDOODLE COOKIES
Every memorable recipe starts with standout ingredients, and these Pumpkin Snickerdoodle Cookies are no exception. From pantry staples to seasonal stars, each component plays a crucial role in creating that soft, chewy texture and warm spice profile we all crave. Here’s a closer look at what you’ll need:
- All-Purpose Flour
The backbone of your cookies, providing structure and support so they hold their shape while staying tender.
- Baking Powder
A gentle leavening agent that helps the cookies rise just enough to become pillowy without losing that cozy, snickerdoodle-style bite.
- Salt
Balances the sweetness and enhances the complex flavors of the pumpkin and spices.
- Ground Cinnamon
A warm, aromatic spice that weaves through every tasting note, giving classic snickerdoodle charm.
- Ground Nutmeg
Offers a subtle, slightly sweet-earthy kick that deepens the fall flavor profile.
- Unsalted Butter
Provides richness and flavor while ensuring the dough remains soft and pliable.
- Granulated Sugar
Sweetens the dough and gives the cookies a delicate crisp edge when baked.
- Light Brown Sugar
Packed with molasses, this adds moisture and a hint of caramel-like complexity.
- Pure Pumpkin Puree
The seasonal superstar that brings moisture, color, and that signature pumpkin taste without adding extra liquid.
- Large Egg
Helps bind all the ingredients together and contributes to the cookie’s tender crumb.
- Vanilla Extract
Adds depth and a sweet floral note that complements the spices.
- Granulated Sugar (for coating)
Works as the base for the cinnamon-sugar crust that snickerdoodles are famous for.
- Ground Cinnamon (for coating)
Intensifies the warm spice coating, ensuring each cookie bites back with cozy cinnamon goodness.
- Ground Ginger (for coating)
Introduces a bright, slightly sharp edge that balances the sweetness.
- Allspice (for coating)
Rounds out the spice mix with hints of clove and pepper, making each munch a multi-layered experience.
HOW TO MAKE PUMPKIN SNICKERDOODLE COOKIES
Baking these cookies is a joyful blend of simple techniques and rewarding aromas. From whisking dry ingredients to rolling dough balls, each step builds the cozy flavors you love. Follow these detailed instructions to achieve perfect cookies every time:
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside so your cookies never stick.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. This ensures even spice distribution and a smooth dough texture. Set the bowl aside.
3. In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy—about 2 to 3 minutes on medium speed.
4. Add the pure pumpkin puree, large egg, and vanilla extract to the creamed sugars. Beat on low speed until everything is thoroughly combined and the color looks uniform.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until you no longer see streaks of flour. Be careful not to over-mix, or your cookies may become dense.
6. In a small bowl, mix together the granulated sugar, ground cinnamon, ground ginger, and allspice to create the classic cinnamon-sugar coating.
7. Use a cookie scoop or your clean hands to roll the dough into 1½-inch balls. Roll each ball generously in the spiced sugar mixture until completely coated.
8. Place the sugar-coated dough balls on the prepared baking sheets, arranging them about 2 inches apart to allow for spreading.
9. Gently flatten each ball with the bottom of a glass cup or measuring cup, pressing down to form thick discs about ½ inch high.
10. Bake for 10–12 minutes, or until the edges are set and just beginning to turn golden brown. The centers will still look soft but will firm up as they cool.
11. Let the cookies rest on the baking sheets for about 5 minutes before using a spatula to transfer them to a wire rack. Allow them to cool completely for that perfectly chewy texture.
SERVING SUGGESTIONS FOR PUMPKIN SNICKERDOODLE COOKIES
Once these pumpkin snickerdoodle cookies come out of the oven, you’ll want to showcase them in ways that heighten their comforting flavors and festive fall vibes. Here are some ideas to transform a simple batch into a memorable treat:
- Warm with Whipped Cream
Serve the cookies slightly warmed and top each one with a swirl of homemade whipped cream. The cool cream against the warm, spiced cookie creates an irresistible contrast.
- Pair with a Spiced Latte
Brew a pumpkin spice latte or chai tea latte and dip your cookie into the frothy foam. The combination of creamy coffee flavors with your cookie’s cinnamon-sugar coating is pure magic.
- Pumpkin Ice Cream Sandwich
Take two cookies and sandwich a scoop of pumpkin or vanilla ice cream between them. Press gently and freeze for a few minutes—perfect for an indulgent autumn dessert.
- Festive Gift Tin
Layer parchment paper between stacks of cookies in a decorative tin. Tie the tin with an autumn-colored ribbon for a thoughtful homemade gift that showcases your baking skills.
HOW TO STORE PUMPKIN SNICKERDOODLE COOKIES
Storing your cookies properly ensures they stay soft, chewy, and packed with fall spice—whether you’re enjoying them today or saving them for later in the week. Follow these tips to maintain freshness and flavor:
- Room Temperature in an Airtight Container
Once cooled completely, place cookies in a sealed container with parchment paper between layers. They’ll stay fresh for up to 4 days without losing their tender texture.
- Refrigeration for Extended Freshness
Store cookies in an airtight container in the refrigerator if you need them to last up to a week. Bring them to room temperature or warm briefly in the oven before serving.
- Freezing Baked Cookies
Arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. They can be kept for up to 3 months—thaw at room temperature for 10–15 minutes before enjoying.
- Freezing Cookie Dough Balls
Scoop and roll dough balls, then freeze them on a tray. Once solid, transfer to a sealed bag. Bake directly from frozen, adding an extra minute or two to the baking time.
CONCLUSION
As we wrap up this journey through the world of pumpkin snickerdoodle cookies, I hope you feel inspired and confident to bring this autumn-inspired treat into your own kitchen. We’ve covered everything from selecting the perfect blend of spices to mastering the soft, chewy texture that makes these cookies a standout at holiday gatherings or cozy weekend baking sessions. Remember, the recipe takes just 20 minutes of hands-on preparation, 12 minutes in the oven, and a brief 5-minute rest to reach cookie perfection—ideal for busy days when you want maximum flavor with minimal fuss. Feel free to print this article and save it for those moments when a sudden craving for fall desserts strikes. You can also find a FAQ below that answers common questions about substitutions, spice adjustments, and more.
I’d love to hear how your cookies turn out! If you have any comments, questions, or feedback—whether you’re tweaking the spice levels, experimenting with add-ins, or need tips on getting that perfect chew—drop a note below. Your stories and insights help this community grow, and I’m always here to help you perfect your pumpkin-cookie game. Happy baking!
Pumpkin Snickerdoodle Cookies
Description
These pumpkin snickerdoodle cookies are soft, chewy, and bursting with warm spices, creating a perfect autumn treat that's an instant crowd-pleaser.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
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In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
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In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the pumpkin puree, egg, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
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In a small bowl, combine the granulated sugar, cinnamon, ginger, and allspice for the coating.
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Using a cookie scoop or your hands, roll the dough into 1½-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
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Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
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Gently flatten each ball with the bottom of a glass cup to form thick discs.
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Bake in the preheated oven for 10-12 minutes, or until the edges are set and begin to lightly brown. The centers will appear soft but will firm up upon cooling.
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Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Note
- The pumpkin adds moisture to the cookies, making them soft and chewy.
- For extra spiced flavor, add a pinch of cloves to the cinnamon-sugar coating.
- Ensure the pumpkin puree is thick and not watery; excess liquid can affect the dough.
- These cookies are excellent for autumn-themed parties or holiday events.
