I just whipped up a batch of these pumpkin snickerdoodle cookies and my kitchen smells like heaven!
They’re the perfect blend of two fall favorites – spiced pumpkin and cinnamon-y snickerdoodles.
They’re soft and chewy on the inside, slightly crispy on the outside, and they melt in your mouth with every bite.
Warning: you might want to share. . . or risk devouring them all yourself!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
Seasonal Delight: These cookies perfectly capture the essence of fall! Ideal for Halloween, Thanksgiving, or enjoying with friends and family with hot apple cider.
Kid-Friendly Recipe: The kids can help mix, roll, and bake. More importantly, they’ll love enjoying them with you!
Incredible Texture: No cakey cookies here! Just delightfully soft, chewy centers and slightly crisp, sugar-coated exteriors.
Crowd-Pleaser: With their irresistible fall flavor, these cookies are ideal for sharing. Enjoy at autumn gatherings, bake sales, or as homemade gifts.
Ingredients
- Pumpkin Puree: The not-so-secret autumn twist! It adds moisture, flavor, and a beautiful orange hue. Libby’s works well, but you can use other brands, too.
- Pumpkin Pie Spice: A blend of warm spices that infuses the cookies with the quintessential flavors of autumn.
- All-Purpose Flour & Baking Soda: The foundation of the cookie dough, providing structure and helping the cookies rise.
- Cream of Tartar: Essential for the classic snickerdoodle tangy flavor and chewy texture.
- Salt: A pinch of salt to enhance all the flavors.
- Unsalted Butter: Adds richness and helps create a tender, melt-in-your-mouth texture.
- Granulated & Light Brown Sugar: For sweetness and texture. Together, they create a soft, chewy interior and crispy exterior.
- Large Egg Yolks: Binds the ingredients together and adds moisture for a softer cookie.
- Vanilla Extract: Enhances the overall flavor.
- Cinnamon-Sugar Coating: A must for the signature snickerdoodle flavor!
How to Make Pumpkin Snickerdoodle Cookies
Don’t let the number of steps fool you! These pumpkin snickerdoodle cookies are super easy.
The hardest part is waiting for them to chill and bake.
1. DRY: Line a plate with paper towels, spread the pumpkin puree on top, and press with more paper towels for 5 minutes.
2. PREP: Set the oven to 350°F. Line 2-3 baking sheets with parchment paper.
3. MIX: Whisk the dry and wet ingredients separately. Scrape the pumpkin off the towels and add it to the wet mixture.
4. COMBINE: Stir the dry ingredients into the wet by hand until just combined. Cover and refrigerate for 30-60 minutes.
5. COAT: Mix the sugar and cinnamon in a small bowl. Roll the chilled dough into balls and coat in the cinnamon-sugar mixture.
6. BAKE: Place the cookie dough balls on the baking sheets and bake for 10-12 minutes until edges are golden.
7. COOL: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips For the Best Pumpkin Snickerdoodle Cookies
Delightfully spiced and sweet, these pumpkin snickerdoodles are the ultimate fall treat!
They’re easy to make and even more fun to eat. Still, mastering the irresistibly soft, chewy texture can be tricky.
But don’t worry, these pro tips will help:
- Measure accurately. Use the spoon and level method for measuring flour to ensure you use the right amount.
- Use room temp. Use room temperature butter, egg yolk, and pumpkin puree for better incorporation.
- Don’t skip the paper towels. If you add the pumpkin right out of the can, it’ll be too wet.
- Don’t overmix. Mix the dry ingredients with the wet ingredients until just combined to keep the cookies soft and chewy.
- Scoop consistently. Use a cookie scoop to portion out evenly sized dough balls for uniform baking.
- Variations. Try adding white chocolate chips, chopped nuts, or drizzling with a vanilla or maple glaze for tasty variations. You could even brown the butter!
How to Store
These cookies are sure to become a seasonal favorite. So do yourself a favor and double the batch.
That way, you have plenty on hand for sharing all autumn long!
To Store: Store cookies in an airtight container at room temperature for up to 5 days. For longer freshness, store in the refrigerator for up to a week.
To Freeze: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Next, transfer to a freezer-safe bag or container for up to 3 months.
More Pumpkin Spiced Treats You’ll Love
Baked Pumpkin Donuts with Cinnamon Sugar
Pumpkin Chocolate Chip Cookies
Baked Pumpkin Spice Donut Holes
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Snickerdoodle Cookies
24
servings20
minutes12
minutes134
kcalThese pumpkin snickerdoodle cookies are the ultimate autumn treat. They’re soft and chewy, sweet and spiced, and jam-packed with a big pumpkin flavor.
Ingredients
- For the Cookies
3/4 cup pumpkin puree
1 3/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks
1 teaspoon vanilla extract
- For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
- Line a large plate or tray with paper towels and spread the pumpkin puree evenly over the top. Add more paper towels to the top, press down gently, and leave to soak for at least 5 minutes. Replace the top paper towels after 2 minutes.
- Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk the flour, pumpkin spice, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugars until smooth. Blend in the egg yolks and vanilla.
- Remove the paper towels from the pumpkin and carefully scrape the puree off the bottom paper towels. Add to the bowl and mix until well combined.
- Gently mix the dry ingredients into the wet ingredients by hand until just combined. Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Once the dough is chilled, portion into 1 1/2 tablespoon balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Let the cookies cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely. Enjoy!
Notes
- Double Check! Be sure you’re using pumpkin puree and not pumpkin pie filling, which has spices and will be overpowering.
- Measure accurately. Use the spoon and level method for measuring flour to ensure you use the right amount.
- Don’t skip the paper towels. If you add the pumpkin right out of the can, it’ll be too wet.
