Hey, y’all! If you love snickerdoodles but want to give them a seasonal twist, these Pumpkin Snickerdoodle Cookies are just what you need. They’re soft, chewy, and perfectly spiced with cinnamon and pumpkin pie flavors. The addition of pumpkin puree makes them extra moist and gives them that cozy fall feel. Whether you’re baking for a holiday gathering or just craving something sweet, these cookies are a must-try!
Pumpkin Snickerdoodle Cookies
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This recipe uses simple, pantry-friendly ingredients that come together in no time. You’ll need pumpkin puree, warm spices, and a few baking staples like flour and sugar.
The cinnamon-sugar coating gives the cookies their signature snickerdoodle flavor, while the pumpkin adds a seasonal touch. With just the right balance of sweetness and spice, these cookies will surely be a hit!
Ingredients: Pumpkin Snickerdoodle Cookies
For the Cookie:
- 1 ½ c. all-purpose flour
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ¼ tsp. cinnamon
- ½ tsp. cream of tartar
- ¼ tsp. salt
- ½ c. unsalted butter, softened
- ½ c. sugar
- ⅓ c. brown sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- ¼ c. pumpkin puree
For the Topping:
- ¼ c. sugar
- 1 ½ tsp. cinnamon
Making Pumpkin Snickerdoodle Cookies is as simple as mixing up a quick dough, chilling it to enhance the flavors, and rolling each cookie in cinnamon-sugar before baking.
Chilling the dough not only makes it easier to handle but also helps the cookies keep their shape in the oven. In a few easy steps, you’ll have bakery-worthy cookies that are perfect for fall.
How to Make Pumpkin Snickerdoodle Cookies
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy.
- Add the egg yolk, vanilla, and pumpkin puree to the creamed mixture. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated.
- Chill the dough in the refrigerator for 30 minutes.
- While the dough chills, preheat your oven to 350°F.
- Once chilled, use a medium cookie scoop to portion the dough. Combine the additional sugar and cinnamon on a plate, and roll each dough ball in the mixture to coat.
- Place the coated dough balls on a baking sheet, spacing them evenly.
- Bake for 10-11 minutes, or until the cookies are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Pro Tips For Making This Recipe
- Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking, ensuring a soft, chewy texture.
- When combining the wet and dry ingredients, mix until just incorporated to avoid overworking the dough, which can make the cookies dense.
- Let the butter, egg yolk, and pumpkin puree come to room temperature before mixing. This helps the ingredients blend more evenly for a smoother dough.
- These cookies bake quickly. Take them out as soon as the edges are set and the centers look slightly soft — they’ll continue to firm up as they cool.
- If you prefer a stronger spice flavor, add a pinch more pumpkin pie spice or cinnamon to the dough or the coating mixture.
Frequently Asked Questions
Yes, chilling the dough is essential for preventing the cookies from spreading too much and helps develop the flavors.
Absolutely! You can refrigerate the dough for up to 24 hours. If the dough becomes too firm, let it sit at room temperature for a few minutes before scooping.
You can use a tablespoon or your hands to portion the dough. Aim for roughly the same size for even baking.
The cookies are ready when the edges are set, and the centers still look slightly soft. They will firm up as they cool.
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Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies
Ingredients
For the Cookies
- 1 ½ c. all-purpose flour
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ¼ tsp. cinnamon
- ½ tsp. cream of tartar
- ¼ tsp. salt
- ½ c. unsalted butter softened
- ½ c. sugar
- ⅓ c. brown sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- ¼ c. pumpkin puree
For the Topping
- ¼ c. sugar
- 1 ½ tsp. cinnamon
Instructions
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy.
- Add the egg yolk, vanilla, and pumpkin puree to the creamed mixture. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated.
- Chill the dough in the refrigerator for 30 minutes.
- While the dough chills, preheat your oven to 350°F.
- Once chilled, use a medium cookie scoop to portion the dough. Combine the additional sugar and cinnamon on a plate, and roll each dough ball in the mixture to coat.
- Place the coated dough balls on a baking sheet, spacing them evenly.
- Bake for 10-11 minutes, or until the cookies are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking, ensuring a soft, chewy texture.
- When combining the wet and dry ingredients, mix until just incorporated to avoid overworking the dough, which can make the cookies dense.
- Let the butter, egg yolk, and pumpkin puree come to room temperature before mixing. This helps the ingredients blend more evenly for a smoother dough.
- These cookies bake quickly. Take them out as soon as the edges are set and the centers look slightly soft — they’ll continue to firm up as they cool.
- If you prefer a stronger spice flavor, add a pinch more pumpkin pie spice or cinnamon to the dough or the coating mixture.
Nutrition
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My best,
JC
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