Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm flavors of pumpkin with the classic snickerdoodle texture. These cookies are soft, chewy, and perfectly spiced, making them a delightful addition to any autumn gathering. Whether you’re celebrating Thanksgiving or simply enjoying the cozy vibes of fall, these cookies are sure to impress your family and friends.

Why You’ll Love This Pumpkin Snickerdoodle Cookies

There are countless reasons to adore this soft pumpkin snickerdoodle recipe. First, they are incredibly easy to prepare, making them a perfect choice for busy weeknights or holiday baking. Second, the combination of pumpkin puree and warm spices creates a comforting flavor profile that embodies the essence of autumn. Third, these cookies are not only delicious but also versatile, allowing for pumpkin snickerdoodle cookie variations such as adding chocolate chips or nuts. Fourth, they stay soft and chewy for days, making them ideal for meal prep. Plus, they can easily be adapted to be vegan pumpkin snickerdoodle cookies or even gluten-free pumpkin snickerdoodle cookies. Finally, they are perfect for sharing, making them a must for any gathering.

Irresistibly Soft Pumpkin Snickerdoodle Cookies for Fall - Pumpkin Snickerdoodle Cookies - main visual representation

Ingredients for Pumpkin Snickerdoodle Cookies

Gather these items:

2 cups All-Purpose Flour (Spoon and level for accurate measurement.)
2 teaspoons Pumpkin Pie Spice (Feel free to substitute with your homemade blend.)
1 teaspoon Ground Cinnamon (Increase for more flavor if desired.)
1 teaspoon Baking Soda (Acts as the leavening agent.)
1 teaspoon Cream of Tartar (Can be substituted with baking powder if necessary.)
½ teaspoon Salt (Balances the sweetness.)
½ cup Unsalted Butter (Softened for easy mixing.)
½ cup Granulated Sugar (Provides sweetness.)
½ cup Light Brown Sugar (Adds moisture from its molasses content.)
1 large Egg Yolk (Use at room temperature.)
1 teaspoon Pure Vanilla Extract
¾ cup Pumpkin Puree (Canned or homemade works perfectly.)
¼ cup Granulated Sugar
1 tablespoon Ground Cinnamon

How to Make Pumpkin Snickerdoodle Cookies Step-by-Step

Step 1: In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined.
Step 2: In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.
Step 3: Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until well incorporated.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
Step 5: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Step 6: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 7: In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon.
Step 8: Scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture and space them about 2 inches apart on the baking sheets.
Step 9: Bake the cookies for 10 to 13 minutes until the edges are set but the centers remain soft. Let cool for about 10 minutes before transferring to a wire rack.

Pro Tips for the Best Pumpkin Snickerdoodle Cookies

Keep these in mind:

For a richer flavor, consider increasing the amount of ground cinnamon in the dough.
Make sure your butter is softened to room temperature for easy mixing.
Don’t skip the chilling step; it helps the cookies maintain their shape while baking.

Best Ways to Serve Pumpkin Snickerdoodle Cookies

These cookies are delightful on their own, but you can elevate them further:

Serve warm with a glass of milk or a cup of hot apple cider.
Pair them with cream cheese frosting for a decadent treat, creating pumpkin snickerdoodles with cream cheese frosting.
Use them as a base for ice cream sandwiches—perfect for fall parties!

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How to Store and Reheat Pumpkin Snickerdoodle Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, freeze the cookies in a single layer, then transfer them to a freezer bag. They can be reheated in the oven at 350°F (177°C) for about 5-10 minutes.

Frequently Asked Questions About Pumpkin Snickerdoodle Cookies

What’s the secret to perfect Pumpkin Snickerdoodle Cookies?

The secret lies in the balance of spices and ensuring you chill the dough before baking. This helps maintain their soft, chewy texture, perfect for autumn snickerdoodle cookies.

Can I make Pumpkin Snickerdoodle Cookies ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just roll and bake them when you’re ready for fresh cookies.

How do I avoid common mistakes with Pumpkin Snickerdoodle Cookies?

Measure your flour correctly and ensure your butter is softened, not melted. This prevents the cookies from spreading too much during baking.

Variations of Pumpkin Snickerdoodle Cookies You Can Try

Feel free to experiment with these tasty variations:

Add chocolate chips for a deliciously sweet twist.
Make them vegan pumpkin snickerdoodle cookies by substituting the egg with flaxseed meal and using vegan butter.
Try adding gluten-free flour to make these accessible for gluten-intolerant friends.

For more delicious recipes, check out our desserts category or learn how to make easy cinnamon rolls. If you’re interested in healthy options, explore our Mediterranean chickpea salad for a nutritious side dish.

Irresistibly Soft Pumpkin Snickerdoodle Cookies for Fall

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Author: Sarah
Total Time: 73 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Soft & Chewy Pumpkin Snickerdoodle Cookies that beautifully blend pumpkin flavor and snickerdoodle texture for a cozy fall treat.

Ingredients

Scale

2 cups All-Purpose Flour (Spoon and level for accurate measurement.)
2 teaspoons Pumpkin Pie Spice (Feel free to substitute with your homemade blend.)
1 teaspoon Ground Cinnamon (Increase for more flavor if desired.)
1 teaspoon Baking Soda (Acts as the leavening agent.)
1 teaspoon Cream of Tartar (Can be substituted with baking powder if necessary.)
½ teaspoon Salt (Balances the sweetness.)
½ cup Unsalted Butter (Softened for easy mixing.)
½ cup Granulated Sugar (Provides sweetness.)
½ cup Light Brown Sugar (Adds moisture from its molasses content.)
1 large Egg Yolk (Use at room temperature.)
1 teaspoon Pure Vanilla Extract
¾ cup Pumpkin Puree (Canned or homemade works perfectly.)
¼ cup Granulated Sugar
1 tablespoon Ground Cinnamon

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Instructions

In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined.
In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.
Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until well incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon.
Scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture and space them about 2 inches apart on the baking sheets.
Bake the cookies for 10 to 13 minutes until the edges are set but the centers remain soft. Let cool for about 10 minutes before transferring to a wire rack.