Perfect Pumpkin Snickerdoodle Cookie Recipe
Welcome, bakers! If you’re craving the ultimate cozy fall treat, this pumpkin snickerdoodle cookie recipe is about to become your go-to. Imagine the classic cinnamon-sugar magic of snickerdoodles infused with pumpkin and warm spices. These cookies are soft, chewy, perfectly spiced, and coated in a sparkly cinnamon-sugar crust. They’re everything you love about fall baking in one irresistible bite. Let’s dive into why this pumpkin snickerdoodle cookie recipe is a must-try and how to make it perfectly every time!
Why You’ll Love This Pumpkin Snickerdoodle Cookie Recipe
- Perfect Fall Flavor: Pumpkin puree and spices like cinnamon, nutmeg, ginger, and cloves bring cozy autumn vibes.
- Easy to Make: With simple ingredients and straightforward steps, this pumpkin snickerdoodle cookie recipe is beginner-friendly.
- Crowd-Pleaser: Yields 36 cookies (using a 1½ Tbsp scoop), perfect for sharing at fall gatherings or gifting.
I’ve been obsessed with snickerdoodles (see my classic snickerdoodle recipe) since I was a kid, and adding pumpkin takes them to a whole new level. Trust me, your kitchen will smell like a fall candle while these bake!
Key Ingredients for Pumpkin Snickerdoodle Cookies
Here’s what makes this pumpkin snickerdoodle cookie recipe shine:
- Pumpkin Puree: Use pure pumpkin puree (not pie filling) for authentic flavor without extra sweetness or spices. It adds moisture and that signature pumpkin taste.
- Cream of Tartar: The secret to that classic snickerdoodle tang and chewy texture.
- Warm Spices: Cinnamon, nutmeg, ginger, and cloves create a cozy, fall-inspired flavor profile.
- Cinnamon-Sugar Coating: This gives the cookies their iconic sparkly crust and extra sweetness.
Pro Tip: Weigh your ingredients (especially flour and butter) with a digital kitchen scale for precision. It’s a game-changer for consistent results!
Baking Tips for Perfect Pumpkin Snickerdoodles
- Don’t Skip the Chill Time: Refrigerating the dough for at least 1 hour prevents spreading and makes the dough easier to roll. If you’re in a rush, 1 hour is enough, but longer (up to 2 days) deepens the flavor.
- Avoid Underbaking: Bake until the edges are set and lightly browned. Centers will be puffed and slightly cracked to ensure the cookies set properly.
- Use a Cookie Scoop: A 1½ Tbsp cookie scoop (#40) ensures uniform cookies that bake evenly. If you don’t have one, aim for balls about 1.5 inches in diameter.
- Pumpkin Puree Tip: If your pumpkin puree seems watery, blot it with a paper towel to remove excess moisture before measuring.
Storage and Freezing Instructions
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing Baked Cookies: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: Roll the dough into balls (without the cinnamon-sugar coating) and freeze on a baking sheet. Transfer to a freezer bag and store for up to 3 months. When ready to bake, roll in cinnamon-sugar and bake from frozen, adding 1–2 minutes to the baking time.
Why This Recipe Works
This pumpkin snickerdoodle cookie recipe strikes the perfect balance of flavors and textures. The pumpkin keeps the cookies soft and moist, while the cream of tartar gives that classic snickerdoodle tang. The cinnamon-sugar coating adds a delightful crunch, and the warm spices scream fall. Plus, the recipe is forgiving—whether you’re a beginner or a seasoned baker, you’ll get soft, chewy, perfectly spiced cookies every time.
Ready to Bake?
I can’t wait for you to try this pumpkin snickerdoodle cookie recipe! It’s become a staple in my fall baking lineup, and I’m sure it’ll be a hit in your kitchen too. If you have any questions or want to tweak this recipe (maybe a gluten-free or vegan version?), leave a comment below.
Happy baking, friends!
Pumpkin Snickerdoodle Cookies
Print Recipe
EQUIPMENT (affiliate links)
- stand mixer with paddle attachment, optional
- Measuring cups and
- kitchen scale optional but best for precision
Ingredients
Cookies
- 1 cup salted butter, softened 226g
- 1 cup granulated sugar 200g
- ½ cup brown sugar, packed 100g
- ⅓ cup pumpkin puree (not pumpkin pie filling) 80g
- 1 large egg
- 1 tsp vanilla extract
- 2¾ cups unbleached all-purpose flour – spooned and leveled 345g
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Cinnamon-Sugar Coating
- ¼ cup granulated sugar 50g
- 1 tbsp ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Finish Wet Ingredients: Beat in pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. The dough will be soft.
- Chill Dough: Cover and refrigerate for at least 1 hour to firm up.
- Mix Topping and Scoop Dough: In a small bowl, stir together sugar and cinnamon for the coating. Using a 1½ Tbsp cookie scoop, scoop portions of dough and roll into balls.
- Top Dough: Roll each ball in the cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 12–14 minutes, until edges are lightly browned and set. Centrs should be puffed and slightly cracked.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container for up to 5 days or freeze for 3 months.
- Pro Tip: Weigh ingredients for best results
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