The aroma of cinnamon and nutmeg wafting through the air instantly transports me to cozy autumn afternoons, where every bite feels like a warm hug. These Best Ever Pumpkin Snickerdoodles marry the nostalgic charm of classic cookies with an enchanting twist—enhanced pumpkin flavor that elevates them to a new level of deliciousness. Not only are they soft and chewy, but they also offer a delightful gluten-free option, making them perfect for all cookie lovers and fall enthusiasts alike. As you whip up these delightful treats, you’ll find they are equally enjoyable for gatherings or simply indulging while curled up with your favorite book. Are you ready to bring the essence of fall into your kitchen with these irresistible Pumpkin Snickerdoodles?
Why Pumpkin Snickerdoodles Will Win You Over
Unmatched Flavor: These cookies deliver a delightful punch of pumpkin mixed with cozy spices that evoke warm fall memories.
Gluten-Free Option: Enjoy classic cookie goodness without worry; simply swap in gluten-free flour.
Textural Bliss: With their soft, chewy center and slightly crispy exterior, each bite is an experience to savor.
Versatile Delights: Perfect for fall gatherings, cozy nights in, or as a sweet gift. Pair them with a cup of chai tea for the ultimate treat!
Quick to Make: Whip up a dough that can chill for later baking; these cookies are as easy as they are delicious. If you want more pumpkin flavors, try our Roasted Pumpkin Yogurt.
Pumpkin Snickerdoodle Ingredients
Get ready to bake the most delightful Pumpkin Snickerdoodles with this essential ingredient list!
For the Dough
• Unsalted Butter (1 cup / 2 sticks) – Adds richness and moisture. Use salted butter, reduce added salt slightly if necessary.
• Granulated Sugar (1 cup) – Provides sweetness and contributes to the cookie’s crisp edge. Can substitute with coconut sugar for a less refined option.
• Brown Sugar (3/4 cup) – Enhances moisture and adds depth of flavor due to its molasses content. Light or dark brown sugar works; dark will add a richer flavor.
• Egg Yolk (1 large) – Adds moisture and acts as a binding agent. For a vegan option, substitute with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
• Pumpkin Puree (3/4 cup) – Provides moisture and pumpkin flavor. Ensure it is pure pumpkin, not pumpkin pie filling to avoid excess sugars.
• Vanilla Extract (2 teaspoons) – Adds flavor complexity. Use pure vanilla extract for best results.
• All-Purpose Flour (3¼ cups) – Creates the structure of the cookies. Can substitute with gluten-free all-purpose flour for gluten-free cookies.
• Cornstarch (3½ teaspoons) – Helps create a tender texture and soft bite. No substitutes necessary, but can omit for a denser cookie.
• Cream of Tartar (1 teaspoon) – Provides the traditional snickerdoodle flavor and contributes to the cookie’s lift. Cannot be easily substituted; however, you can use lemon juice or white vinegar in a pinch (2 teaspoons).
• Baking Soda (1 teaspoon) – Helps the cookies rise. Ensure it’s fresh for maximum effectiveness.
• Baking Powder (1/2 teaspoon) – Assists with rising and lightness. Can omit if using extra baking soda; however, texture may differ.
• Salt (1/2 teaspoon) – Balances sweetness and enhances flavor.
• Ground Cinnamon (2 teaspoons) – Adds warmth and spice. Adjust according to taste preferences.
• Ground Ginger (1 teaspoon) – Complements pumpkin flavor with a spicy kick.
• Ground Nutmeg (3/4 teaspoon) – Adds rich, warm undertones.
• Ground Cloves (1/8 teaspoon) – Introduces a hint of earthiness to the spice blend.
For Rolling & Topping
• Granulated Sugar (1/4 cup) – For rolling the dough to create a sweet outer layer.
• Ground Cinnamon (1½ teaspoons) – Flavors the sugar coating, amplifying the cinnamon flavor.
These Pumpkin Snickerdoodles are sure to become your go-to fall treat, perfectly merging warm spices and a delectable pumpkin flavor in each bite!
Step‑by‑Step Instructions for Pumpkin Snickerdoodles
Step 1: Cream Wet Ingredients
In a stand mixer, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 3/4 cup of brown sugar. Beat these ingredients together at medium speed for about 3-4 minutes, until the mixture is creamy and light in color. Add 1 large egg yolk, 3/4 cup of pumpkin puree, and 2 teaspoons of vanilla extract; mix until smooth and well incorporated.
Step 2: Combine Dry Ingredients
In a separate mixing bowl, whisk together 3¼ cups of all-purpose flour, 3½ teaspoons of cornstarch, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Add 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 3/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves. Ensure all dry ingredients are fully combined and set aside.
Step 3: Form Dough
Gradually add the dry mixture to the wet ingredients, mixing at low speed until a soft dough forms, about 1-2 minutes. Once fully combined, wrap the dough in plastic wrap and refrigerate for at least 1 hour. This chilling step is crucial for making the dough easier to handle and helps with the texture of your Pumpkin Snickerdoodles.
Step 4: Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking. As the oven heats, prepare a rolling mixture by combining 1/4 cup of granulated sugar with 1½ teaspoons of ground cinnamon in a shallow dish.
Step 5: Roll into Balls
Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls between your palms. Coat each ball generously in the cinnamon-sugar mixture before placing them on the lined baking sheets, making sure to space them about 2 inches apart to allow for spreading.
Step 6: Bake
Bake the Pumpkin Snickerdoodles in your preheated oven for 12-14 minutes, or until they look slightly underdone. They should be puffy with cracks on the surface. After removing from the oven, let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
How to Store and Freeze Pumpkin Snickerdoodles
Room Temperature: Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 1 week to maintain their soft, chewy texture.
Fridge: If you prefer, these cookies can be kept in the fridge for up to 10 days. Just be sure to seal them properly to avoid drying out.
Freezer: Freeze baked pumpkin snickerdoodles in a single layer in a freezer-safe container or bag for up to 3 months. For best results, separate layers with parchment paper.
Reheating: When ready to enjoy, reheat the frozen cookies in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. Perfect for a cozy treat anytime!
Expert Tips for Making Pumpkin Snickerdoodles
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Chill the Dough: Always refrigerate the dough for at least 1 hour; this helps control stickiness and improves the final texture of your Pumpkin Snickerdoodles.
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Don’t Overbake: Remove cookies when they look slightly underdone. They will firm up during the cooling process, ensuring a soft and chewy center.
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Measure Flour Correctly: Scoop and level your flour instead of packing it; this prevents overly dense cookies and guarantees the perfect texture.
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Customize Spices: Feel free to adjust the spice levels according to your preference—more cinnamon or ginger can enhance that warm, cozy flavor profile.
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Check Freshness: Always use fresh baking soda and baking powder for maximum rise and fluffiness; expired ingredients can lead to flat cookies.
Pumpkin Snickerdoodles Variations & Substitutions
Feel free to get creative with these Pumpkin Snickerdoodles and make them your own with these exciting variations!
- Gluten-Free: Use gluten-free all-purpose flour for a suitable alternative while keeping that soft, chewy texture intact.
- Extra Pumpkin Flavor: Boost the pumpkin taste by doubling the pumpkin puree; reduce the other wet ingredients slightly for balance.
- Spice Adjustments: Tailor the spices to your liking; increase ginger or cinnamon for a warmer flavor profile, or even experiment with nutmeg for depth.
- Vegan Option: Substitute the egg yolk with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for a plant-based version.
- Whole Wheat Twist: Swap half of the all-purpose flour for whole wheat flour; you’ll get a nuttier flavor and added nutrients.
- Nutty Additions: Fold in chopped pecans or walnuts for added crunch and a delightful texture twist that complements the pumpkin flavor beautifully.
- Chocolatey Delight: Add a handful of chocolate chips or white chocolate chunks in the dough for a sweet contrast to the spices.
- Chai Spice Boost: Incorporate 1 teaspoon of chai spice mix in place of some of the cinnamon for a unique and bright flavor experience, reminiscent of your favorite warm beverage.
No matter how you choose to vary these cookies, you’re sure to enjoy the love and warmth they bring into your kitchen! And if you want even more pumpkin goodness, don’t forget to check out our Roasted Pumpkin Yogurt for a delightful pairing!
Make Ahead Options
These Best Ever Pumpkin Snickerdoodles are perfect for meal prep, allowing you to enjoy fresh cookies with minimal effort on busy days! You can prepare the dough in advance and refrigerate it for up to 3 days. Just wrap the dough tightly in plastic wrap to prevent it from drying out. For even longer storage, freeze the rolled cookie balls (after coating with cinnamon-sugar) for up to 2 months. When you’re ready to bake, simply transfer the dough to the fridge to thaw overnight and bake straight from the freezer, adding an extra minute to the baking time. Enjoy the delightful aroma of freshly baked cookies whenever you need a sweet treat!
What to Serve with Best Ever Pumpkin Snickerdoodles
Indulging in these delightful cookies is a treat on its own, but pairing them with the right accompaniments transforms them into a cozy culinary experience.
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Chai Tea: The warm spices in chai perfectly echo the flavors in the snickerdoodles, making each sip a comforting experience.
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Pumpkin Spice Latte: Embrace the season fully with this creamy, spiced coffee that echoes the rich pumpkin flavor of the cookies.
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Creamy Vanilla Ice Cream: The cool creaminess of ice cream balances the warm spices, creating a delightful contrast in texture and taste.
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Cinnamon Apple Slices: Fresh, crisp apple slices dusted with cinnamon add a refreshing crunch and another layer of fall flavors alongside the cookies.
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Salted Caramel Sauce: A drizzle of rich salted caramel enhances the sweetness of the snickerdoodles while adding a luxurious touch of decadence.
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Warm Milk: Simple yet satisfying, a glass of warm milk complements the cookies and enhances nostalgic memories from childhood.
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Pecans or Walnuts: Toasted nuts add a crunchy element, providing a great textural contrast to the softness of the pumpkin snickerdoodles.
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Mug of Hot Cocoa: This chocolatey warmth pairs wonderfully for those cooler autumn nights, inviting cozy moments by the fireplace.
Enhance your snack time or dessert table with these delightful pairings for a truly charming fall gathering!
Pumpkin Snickerdoodles Recipe FAQs
How do I choose the best pumpkin puree for this recipe?
Absolutely! Look for 100% pure pumpkin puree in cans, not pumpkin pie filling, as the latter contains added sugars and spices that may alter the flavor of your cookies. The pumpkin should be bright orange and have a thick, creamy consistency—this ensures the best flavor and moisture for your snickerdoodles.
What is the best way to store leftover Pumpkin Snickerdoodles?
To maintain their soft and chewy texture, I recommend storing your cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can refrigerate them for up to 10 days—just be sure they’re sealed well to prevent drying out!
Can I freeze Pumpkin Snickerdoodles?
Yes, indeed! You can freeze your baked cookies for up to 3 months. To do this, let them cool completely, then place them in a single layer in a freezer-safe container, separating layers with parchment paper to avoid sticking. When you’re ready to enjoy them, reheat in an oven preheated to 350°F (175°C) for about 5-7 minutes.
What should I do if my dough is too sticky?
If your dough is sticky, first ensure you’ve chilled it adequately; this should help. If it’s still difficult to handle, you can add a tablespoon of flour at a time until it becomes workable. Just sprinkle some flour on your hands while rolling the dough into balls to prevent it from sticking.
Are these Pumpkin Snickerdoodles suitable for gluten-free diets?
Very! You can easily make these cookies gluten-free by substituting all-purpose flour with a good-quality gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum for proper texture. Just swap the flours using a 1:1 ratio, and you’ll still achieve that delicious, soft, and chewy pumpkin goodness!
Can pets eat Pumpkin Snickerdoodles?
It’s best to keep these cookies away from pets. Ingredients like sugar and certain spices can upset their stomachs, and the butter is high in fat. However, pure pumpkin is safe in small amounts for dogs, so consider giving them plain, cooked pumpkin instead!
Pumpkin Snickerdoodles: Soft, Chewy Bliss for Fall Treats
Ingredients
Equipment
Method
- In a stand mixer, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 3/4 cup of brown sugar. Beat these ingredients together at medium speed for about 3-4 minutes, until the mixture is creamy and light in color. Add 1 large egg yolk, 3/4 cup of pumpkin puree, and 2 teaspoons of vanilla extract; mix until smooth and well incorporated.
- In a separate mixing bowl, whisk together 3¼ cups of all-purpose flour, 3½ teaspoons of cornstarch, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Add 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 3/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves. Ensure all dry ingredients are fully combined and set aside.
- Gradually add the dry mixture to the wet ingredients, mixing at low speed until a soft dough forms, about 1-2 minutes. Once fully combined, wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking. As the oven heats, prepare a rolling mixture by combining 1/4 cup of granulated sugar with 1½ teaspoons of ground cinnamon in a shallow dish.
- Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls between your palms. Coat each ball generously in the cinnamon-sugar mixture before placing them on the lined baking sheets.
- Bake the Pumpkin Snickerdoodles in your preheated oven for 12-14 minutes, or until they look slightly underdone. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.