Pumpkin Snickerdoodle Cookies

Pumpkin spice season is never truly complete without the warm, nostalgic bite of a freshly baked cookie. But not just any cookie—these Pumpkin Snickerdoodle Cookies are a soft, chewy twist on the classic snickerdoodle, infused with the cozy flavor of pumpkin and rolled in a delicate cinnamon-sugar coat that crackles as you bite into it.

This recipe came about on a crisp October afternoon when I had leftover pumpkin purée from a pie project and an intense craving for snickerdoodles. The result? A fall-inspired fusion that quickly became a favorite among friends and family.

If you’re looking for a cookie that screams fall, pairs beautifully with a mug of spiced tea, and still feels nostalgic and classic, keep reading. You’re in for a seasonal treat.

Why I Love This Recipe

There’s something incredibly comforting about this cookie. It’s like a warm hug in dessert form.

What sets these Pumpkin Snickerdoodle Cookies apart is their texture and flavor. Traditional snickerdoodles are known for their chewy centers and crackly tops, and this version keeps that integrity but adds a twist—real pumpkin, a touch of molasses-like depth, and just the right amount of spice.

Most pumpkin cookies lean toward cakey, but this recipe is formulated to keep that tender chew you love. With browned butter for extra richness and a sugar-cinnamon coating that gives every bite a delicate crunch, these cookies feel elevated yet familiar.

These are cookies you bake when the leaves start falling, when you need something comforting, or when you’re trying to impress guests without too much fuss. It’s a reliable, irresistible, crowd-pleasing recipe that delivers every time.

Ingredients for Pumpkin Snickerdoodle Cookies

Let’s talk ingredients—because using the right ones is what makes these cookies so special.

The ingredients here are pantry staples with a seasonal spin. Most you probably already have on hand, and the others are easy to find. The key is in the balance: using enough pumpkin for flavor and moisture without overpowering the cookie texture.

Here’s what you’ll need:

• All-purpose flour – the structure base. Be sure to spoon and level your flour, not scoop, to avoid dry cookies.
• Cream of tartar – the signature ingredient in classic snickerdoodles that gives them their tang and chew. Don’t skip this.
• Baking soda – gives rise and helps spread.
• Ground cinnamon, nutmeg, and ginger – for that quintessential pumpkin spice flavor.
• Salt – to balance and enhance flavor.
• Unsalted butter – browned for a deeper, nutty flavor.
• Granulated sugar and brown sugar – white sugar for sweetness and brown for moisture and caramel depth.
• Pumpkin purée – use canned, unsweetened pumpkin, not pumpkin pie filling. Blotting it slightly helps reduce excess moisture.
• Egg yolk – adds richness without over-hydrating the dough.
• Vanilla extract – a must for roundness of flavor.

And for the coating:

• Granulated sugar
• Ground cinnamon

This combo gives the cookies that classic snickerdoodle crackly crust and a warm, spiced finish that makes every bite feel like fall.

How Much Time Will You Need

These cookies come together in just about 1 hour, with a bit of chill time included. Here’s the breakdown:

• Prep time: 20 minutes
• Chill time: 30 minutes (optional but highly recommended for better texture)
• Bake time: 10–12 minutes per batch

If you’re in a rush, you can skip the chill time, but chilling helps intensify the flavor and create a chewier cookie. The recipe makes about 20–24 cookies, depending on the scoop size.

How to Make This Pumpkin Snickerdoodle Cookies

Here’s your step-by-step guide to baking these cookies. It’s straightforward, beginner-friendly, and easy to follow. Let’s go:

Step – 1: Brown the butter

Start by melting your butter in a small saucepan over medium heat. Stir constantly. It will foam, sizzle, and then you’ll see golden brown bits forming at the bottom. Once it smells nutty and aromatic, remove it from the heat and let it cool slightly. Browning the butter adds depth you can’t get from plain melted butter.

Step – 2: Blot the pumpkin purée

Take your canned pumpkin and press it between two paper towels to absorb excess water. This step ensures your cookies are chewy, not cakey. You should reduce the pumpkin by about half—don’t worry, the flavor will still shine through.

Step – 3: Mix dry ingredients

In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Set aside.

Step – 4: Combine wet ingredients

In a large bowl, mix the cooled browned butter with granulated sugar and brown sugar until well combined. Add in the blotted pumpkin, egg yolk, and vanilla extract. Beat until smooth and creamy.

Step – 5: Combine wet and dry

Gradually add the dry mixture to the wet, mixing until just combined. Do not overmix. The dough will be soft.

Step – 6: Chill the dough

Cover and refrigerate the dough for 30–45 minutes. This firms it up and helps the flavors meld together.

Step – 7: Preheat and prepare the coating

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix together granulated sugar and cinnamon in a small bowl for the coating.

Step – 8: Roll and coat

Scoop 1 ½ tablespoon portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat thoroughly.

Step – 9: Bake

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers look slightly underdone. They’ll firm up as they cool.

Step – 10: Cool and enjoy

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or room temp—they’re delightful either way.

Substitutions

Want to tweak the recipe a bit? Here’s how to make it work for different tastes or dietary needs.

No cream of tartar?
Use 2 teaspoons of baking powder instead, though it won’t have quite the same tangy edge or chew.

Dairy-free?
Swap the butter with a vegan butter or coconut oil. Just note the flavor and texture may shift slightly.

Want a deeper spice profile?
Add a pinch of cloves or cardamom to the dry ingredients. It’ll give a more complex warmth to each bite.

No egg yolk?
Substitute with 1 tablespoon of milk or a flaxseed egg if you’re aiming for an egg-free version.

Best Side Dish of Pumpkin Snickerdoodle Cookies

These cookies are a star on their own, but you can elevate snack time or dessert hour with these perfect pairings:

• Chai Latte: The warm spices in a creamy chai are the perfect complement to the cinnamon-spiced cookie.
• Maple Glazed Pecans: A crunchy, sweet, and salty side that adds texture and contrast.
• Vanilla Bean Ice Cream: Make it a dessert plate by serving warm cookies with a scoop of this classic flavor.

Serving and Presentation Tips

Nothing draws people in faster than the aroma of warm, spiced cookies—and a little attention to presentation makes your pumpkin snickerdoodles even more irresistible.

When serving these cookies at a gathering, arrange them on a rustic wooden platter or a neutral-toned ceramic plate to enhance their autumnal color. Dust a little extra cinnamon-sugar over the tops for a subtle sparkle.

If you’re gifting, stack three cookies and tie them with twine or ribbon, adding a small dried orange slice or cinnamon stick for charm. Warm cookies are ideal, but these still shine at room temperature and hold up beautifully on dessert trays.

Pair them with a steaming mug of cider or hot cocoa and serve with small dessert forks if you’re going the refined route—though fingers are always welcome here.

Tips and Tricks to Make This Recipe Even Better

Want bakery-level results every time? These tips ensure your cookies turn out perfectly chewy and flavorful with that signature crackly top.

• Brown the butter, don’t just melt it. The extra step adds rich, nutty depth that elevates the cookie flavor far beyond ordinary.
• Blot your pumpkin. It’s the secret to avoiding cakey cookies. Removing excess moisture keeps the texture just right.
• Chill the dough. This step helps the cookies hold their shape, intensifies flavor, and leads to a chewier center.
• Use a cookie scoop. Ensures uniform size, which helps them bake evenly—no overbaked or undercooked cookies here.
• Don’t overbake. These cookies should look a bit soft in the center when you pull them out of the oven. They’ll finish baking on the sheet.
• Double the batch. These disappear fast—trust me. Make extra dough and freeze it in pre-rolled balls for cookie cravings anytime.

Common Mistakes to Avoid

Even a simple cookie can go sideways with a few common missteps. Here’s how to avoid them.

• Skipping the pumpkin blotting. Too much moisture in the dough leads to cakey or flat cookies. Always blot.
• Overmixing the dough. Stir just until combined to avoid a tough cookie.
• Overbaking. It’s tempting to wait until they look fully done, but they’ll set as they cool. Pull them out while the centers still look soft.
• Measuring flour incorrectly. Don’t scoop straight from the bag. Spoon into the measuring cup and level off, or your dough will be too dry.
• Using pumpkin pie filling. It contains sugar and spices—use pure pumpkin purée to control sweetness and flavor.

How to Store It

Pumpkin Snickerdoodle Cookies store beautifully, whether you’re planning ahead or savoring leftovers.

• Room Temperature: Store in an airtight container at room temp for up to 4 days. To keep them extra soft, add a slice of bread to the container—it prevents them from drying out.
• Refrigerate: You can store the baked cookies in the fridge for up to a week, but bring them to room temp before serving for best texture.
• Freeze the Dough: Roll the dough into balls, coat in cinnamon-sugar, and freeze on a baking sheet. Once solid, transfer to a zip-top bag. Bake directly from frozen—just add 1-2 minutes to the baking time.
• Freeze Baked Cookies: Cool completely, then freeze in a single layer. Once frozen, transfer to a container or bag. Thaw at room temp or warm gently in the oven.

FAQ

Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for the best texture.

Can I use homemade pumpkin purée?
You can, but be sure to blot it thoroughly. Homemade purée tends to be wetter than canned and can make the cookies too soft.

Can I freeze the cookie dough?
Absolutely. Pre-scoop and coat the dough, then freeze. You can bake straight from the freezer—just add a minute or two to the bake time.

Why are my cookies cakey instead of chewy?
Most likely, there’s too much moisture from the pumpkin or too much flour. Always blot the pumpkin and measure your flour carefully.

Can I make these ahead of time?
Yes! The dough can chill overnight, or be frozen for up to 2 months. The baked cookies also keep well for several days, making them ideal for events or gifting.

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