Pumpkin Snickerdoodle cookies

Pumpkin snickerdoodle cookies - a Fall season favorite pumpkin puree based cookies filled with flavors of warm spices and chocolate chips.

soft chewy full of flavors of pumpkin and snickerdoodles, you’re in for a treat with these pumpkin snickerdoodle cookies! Combining the cozy flavors of cinnamon, pumpkin spice, and the beloved chewy texture of classic snickerdoodles, these cookies are perfect for fall. Whether you’re baking for a holiday gathering, a cozy family night, or just because, these pumpkin snickerdoodles are sure to be a hit. Here’s how to make these soft, pillowy pumpkin snickerdoodle cookies that are irresistibly delicious.

Why You’ll Love Pumpkin Snickerdoodle Cookies

If you are a Starbucks pumpkin latte fan I am sure these snickerdoodles will be devoured by you.

Pumpkin snickerdoodles are a twist on the traditional snickerdoodle recipe, adding real pumpkin puree and warm spices that make them perfect for autumn. Here’s what makes them so special:

• Soft and Chewy Texture: These cookies are incredibly soft and chewy, with just the right amount of crisp on the edges.
• Warm, Cozy Spices: The combination of cinnamon, nutmeg, and pumpkin spice creates a comforting, aromatic flavor.
• Perfect for Fall Baking: These pumpkin snickerdoodles are the ideal treat for pumpkin season, capturing the essence of fall in every bite.

Snickerdoodles is said to be a New England cookie. I must say that it is apt for the region,climate and season. The cookie contains all the warming spices which will give you the mojo to step out in the Fall chill. Pumpkin adds body and flavor to the cookies.
I did have the good fortune of seeing Fall in three of the six states in New England in all its glory, will post the pics soon. Pumpkin snickerdoodle cookies are the ultimate autumn treat, combining the comforting flavors of pumpkin spice with the classic snickerdoodle texture. These cookies are easy to make and absolutely delicious, perfect for enjoying with a cup of tea or coffee. Give this recipe a try, and let your family enjoy a taste of fall!

How to Make Pumpkin Snickerdoodle Cookies

1. Prepare the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add in the pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, pumpkin pie spice, ground cinnamon, and salt.
3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix for a tender cookie.
4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and help the flavors meld.
5. Roll and Coat: Preheat your oven to 350°F (175°C). In a small bowl, combine the cinnamon-sugar coating ingredients. Roll the chilled dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture.
6. Bake: Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.
7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Tips for the Best Pumpkin Snickerdoodle Cookies

• Chill the Dough: Chilling helps the cookies hold their shape and gives them that signature chewy texture.
• Use Pure Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, to avoid overly sweet cookies.
• Adjust the Spice: Feel free to add extra cinnamon or pumpkin pie spice if you prefer a bolder flavor.

Variations to Try

• Add White Chocolate Chips: For a sweet twist, add a handful of white chocolate chips to the cookie dough.
• Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make gluten-free pumpkin snickerdoodles.
• Double the Spice: If you love warm spices, add a bit more cinnamon or a dash of cloves for extra warmth.

Frequently Asked Questions (FAQ)

Q: Can I make these cookies ahead of time?
A: Yes! You can refrigerate the dough for up to 24 hours, or freeze the dough balls and bake them when you’re ready.

Q: How do I store pumpkin snickerdoodle cookies?
A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Q: Are pumpkin snickerdoodle cookies soft or crunchy?
A: These cookies are soft and chewy with a slightly crisp edge.

The cookie is more a cake like because I have used baking powder instead of cream of tartar and baking soda. Did I say its an EGGLESS cookie too!

Pumpkin snickerdoodle cookies

Print Recipe Pin Recipe

Cook Time 12 minutes mins

Refrigerate 30 minutes mins

Calories

Ingredients

  

• All purpose flour-1 1/2 cups
• Sugar - 1 cup 2/3 for dough and 1/3 for rolling
• Brown sugar - 1/4 cup
• Vanilla extract - 1tsp
• Pumpkin puree - 1/3 th of 15oz can
• Melted butter - 1 stick 1/2 cup or 113 gms
• Baking powder-1/2 to 2/3 tsp
• Cinnamon powder - 2 tsp 1 tsp for dough and 1 tsp for rolling
• Pumpkin spice powder - 1 tsp A mix of nutmeg, dry ginger and cloves
• A small pinch of salt -optional
• White chocolate morsels -for decoration. see notes

Instructions

 

• Sift the flour and baking powder together. Melt the butter in a microwave safe bowl. Mix the pumpkin puree,sugars and spice powders into the butter.Stir in the flour mixture. The dough will be sticky so refrigerate the dough for half an hour.
• Mix remaining sugar and cinnamon powder together.Make the dough into small balls and roll it into the sugar and cinnamon mixture. Keep it on an ungreased baking sheet atleast 2 inches apart giving it space to spread.
• Bake it at 350 F for 8 minutes.2-3 minutes more if you are looking for crunchier texture.
• Leave it on the cookie sheet for another 10 minutes then remove and cool on wire rack. I rolled the cookie again in the cinnamon sugar for the extra spice and color.
• Stays good in room temperature upto 4 days.

Notes

Note -white chocolate morsels (around 60 gms ) can be used while making the dough but here I have simply fixed on top (press lightly) as a decoration as soon as the cookie came out of the oven. It does not fall off easily.

More pumpkin ideas from Food Network friends:
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)

Soft, chewy pumpkin snickerdoodle cookies with warm spices and a hint of pumpkin flavor. Perfect for fall baking, these easy cookies bring cozy autumn vibes to any occasion. Hope you will fall in love with the taste and texture of these cookies.

Meena