Cozy Pumpkin Snickerdoodle Cookie Recipe For Fall Baking

When autumn leaves start dancing, these delectable pumpkin snickerdoodle cookies bring warmth to every kitchen.

Spices swirl through soft, pillowy dough with irresistible charm.

Crisp edges and tender centers create a delightful texture that melts in your mouth.

Cinnamon and pumpkin blend into a symphony of seasonal comfort.

Each bite carries the essence of cozy afternoons and sweet memories.

The aroma fills your home with nostalgic warmth that beckons everyone to the cookie plate.

Bake a batch and watch smiles spread faster than butter on fresh-from-the-oven treats.

FAQs

• Why should I chill the cookie dough before baking?

Chilling the dough helps prevent cookies from spreading too much during baking. It allows the butter to solidify and the flour to absorb moisture, resulting in thicker, more flavorful cookies with a better texture.

• Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but it must be roasted, pureed, and strained to remove excess moisture. Canned pumpkin puree is more consistent and easier to work with, ensuring the right moisture level in the cookies.

• How do I know when the cookies are done baking?

Look for set edges and slightly soft centers. The cookies will continue to firm up as they cool on the baking sheet. They should be light golden around the edges but still look slightly underbaked in the middle.

• What makes these cookies different from traditional snickerdoodles?

These cookies combine the classic snickerdoodle’s cinnamon-sugar coating with pumpkin puree and pumpkin pie spice, creating a fall-inspired twist on the traditional cookie with a more complex, seasonal flavor profile.

Why Pumpkin Snickerdoodle Cookies Are the Best

• These pumpkin snickerdoodles are incredibly simple to make, even for novice bakers. No complicated techniques or special skills required, just basic mixing and rolling.
• Perfect for family gatherings, holiday parties, or casual weekend treats. Kids and adults alike will love the warm, comforting flavors of pumpkin and cinnamon.
• The combination of pumpkin pie spice, cinnamon, and sugar creates an irresistible taste profile that captures the essence of autumn. Each bite delivers a perfect balance of sweet and spicy notes that dance on your taste buds.
• The dough can be prepared in advance and chilled, making these cookies super convenient for busy home bakers. You can make the dough ahead of time and bake fresh cookies whenever you want a delicious treat.

Pumpkin Snickerdoodle Cookie Ingredients

• Butter: The primary fat that provides richness and helps create a tender cookie texture.
• Pumpkin Puree: Adds moisture, autumn flavor, and creates a soft, cake-like consistency in the cookies.
• Flour: The main structure-building ingredient that gives the cookies their shape and body.
• Egg: Binds the ingredients together and provides structure to the cookie dough.

• Granulated Sugar, Brown Sugar: Provide sweetness and help create a crisp exterior while maintaining a soft interior.

• Pumpkin Pie Spice, Cinnamon: Bring warm, seasonal flavors that complement the pumpkin and create a classic snickerdoodle taste profile.
• Vanilla: Adds depth and enhances the overall flavor of the cookies.

• Baking Powder: Helps the cookies rise and creates a light, soft texture.
• Salt: Balances the sweetness and enhances the overall flavor of the cookies.

• Sugar, Cinnamon, Pumpkin Pie Spice: Create a flavorful, sweet exterior that adds texture and additional warmth to the cookies.

How to Make the Best Pumpkin Snickerdoodle Cookies

Step 1: Cream the Butter

Grab a large mixing bowl and plop in softened butter.

Whirl it with a hand mixer or stand mixer until it becomes silky smooth and luxuriously creamy.

This magical moment ensures your butter blends like a dream.

Step 2: Blend Magical Wet Ingredients

• Canned pumpkin puree
• Granulated sugar
• Brown sugar
• Vanilla extract
• Pumpkin pie spice
• Ground cinnamon
• Salt
• Baking powder

Blitz everything together until the mixture looks absolutely perfect and completely combined.

Step 3: Welcome the Egg

Drop in the egg and mix thoroughly.

This little superstar will help bind everything together and give your cookies incredible structure.

Step 4: Dance with the Flour

Sprinkle flour into the mixture slowly, mixing gently after each addition.

Keep stirring until a soft, pillowy dough emerges.

Step 5: Chill and Relax

Cover your dough and send it to the refrigerator for a cozy one-hour nap.

This crucial pause prevents cookie spread and lets flavors mingle and get acquainted.

Step 6: Warm Up the Oven

Fire up your oven to 350°F.

• Sugar
• Cinnamon
• Pumpkin pie spice

Step 7: Shape the Cookie Magic

Scoop out dough balls, roll them in the spicy-sweet mixture, and make sure they’re totally coated.

Step 8: Bake to Perfection

Arrange cookie balls on a parchment-lined baking sheet.

Bake for 11-13 minutes until edges look set but centers remain soft.

Let them rest briefly on the sheet before transferring to a cooling rack.

Expert Tips for Pumpkin Snickerdoodles

• Refrigerate the dough for at least an hour to intensify the pumpkin and spice flavors, creating a more complex taste profile.
• Use cold dough and leave enough space between cookies on the baking sheet to ensure they maintain their shape and don't merge.
• Don't overbake – pull cookies out when edges are set but centers remain slightly soft for that irresistibly chewy texture.
• Adjust pumpkin pie spice and cinnamon quantities to suit your taste preference, creating a personalized flavor experience.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their delightful softness.

How to Store and Reheat Pumpkin Snickerdoodles

• Place cooled cookies in an airtight container, separating layers with parchment paper. Keep fresh for up to 5 days at 40°F or below.
• Pack cookies in a freezer-safe container or ziplock bag, placing wax paper between layers. Freeze flat for maximum 3 months, maintaining optimal texture and flavor.
• Store in a sealed container at room temperature for 2-3 days, keeping away from direct sunlight and heat sources to prevent staleness.
• Warm cookies briefly in microwave for 10-15 seconds or place in preheated oven at 300°F for 3-4 minutes to restore softness and revive original fresh-baked taste.

Pairings for Pumpkin Snickerdoodle Cookies

• Elevate Pumpkin Spice Flavor Companions: Warm chai tea perfectly complements the cookie's spicy pumpkin notes, creating a delightful autumn-inspired pairing that enhances the dessert's complex flavor profile.
• Boost Creamy Contrast: Serve alongside a rich vanilla bean gelato or cream cheese frosting, which provides a smooth, cool counterpoint to the warm, spiced cookie texture.
• Enhance Beverage Experience: Enjoy with a steaming mug of caramel macchiato or spiced hot apple cider, matching the cookie's seasonal warmth and bringing out its deep cinnamon undertones.
• Complete Dessert Moment: Pair with a small scoop of maple walnut ice cream to add nutty depth and creamy sweetness that harmonizes with the pumpkin snickerdoodle's rich, comforting essence.

Pumpkin Snickerdoodle Recipe Twists to Try

• Gluten-Free Pumpkin Snickerdoodle Swap: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix includes xanthan gum for better texture and binding.
• Vegan Pumpkin Spice Version: Substitute butter with coconut oil or vegan butter, replace egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use organic cane sugar for a plant-based alternative.
• Low-Sugar Pumpkin Snickerdoodle Remix: Use monk fruit sweetener or stevia in place of granulated sugar, reduce overall sugar content, and incorporate almond flour for a lower-carb option that maintains the classic cookie's delicious flavor profile.
• Keto-Friendly Pumpkin Cookie Option: Swap traditional flour with almond or coconut flour, use erythritol as a sugar replacement, and add extra pumpkin pie spice to enhance the warm, comforting flavors while keeping the recipe low-carb and keto-compliant.

Best Pumpkin Snickerdoodle Cookie Recipe

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• Total Time: 1 hour 13 minutes
• Yield: 24 1x

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Description

Seasonal pumpkin snickerdoodle cookies blend classic comfort with autumn’s warm spices, creating a delightful treat that dances between sweet and spicy. Crisp edges, tender centers, and cinnamon-sugar coating promise pure cookie bliss you’ll savor with each delectable bite.

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Ingredients

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Cookies Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 1/2 cup (120 milliliters) canned pumpkin puree
• 1 cup (200 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 2/3 cups (330 grams) all-purpose flour

Spices and Seasonings:

• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder

Coating:

• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice

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Instructions

1. Cream softened butter in a large mixing bowl using a hand or stand mixer until smooth and silky, ensuring a uniform base for the cookie dough.
2. Incorporate pumpkin puree, both granulated and brown sugars, vanilla extract, pumpkin pie spice, cinnamon, salt, and baking powder into the butter. Blend thoroughly until the mixture becomes homogeneous and velvety.
3. Introduce the egg to the mixture, stirring until completely integrated, which will provide structural integrity to the cookies.
4. Gradually fold in flour, mixing carefully to prevent lumps and create a cohesive, soft dough. The consistency should be pliable yet not sticky.
5. Refrigerate the dough for a minimum of 60 minutes. This crucial resting period allows flavors to develop and prevents excessive spreading during baking.
6. Heat the oven to 350°F. Simultaneously, prepare a coating mixture of sugar, cinnamon, and pumpkin pie spice in a separate shallow dish.
7. Portion the chilled dough into golf ball-sized rounds. Roll each ball generously in the spiced sugar mixture, ensuring complete and even coverage.
8. Arrange coated dough balls on a parchment-lined baking sheet, spacing them adequately. Bake for 11-13 minutes until edges are set but centers remain tender.
9. Allow cookies to rest on the baking sheet for 3-4 minutes post-baking, then transfer to a wire rack for complete cooling. The cookies will continue to firm up during this process.

Notes

• Ensure butter is softened but not melted for the perfect cookie texture, allowing for better incorporation with other ingredients.
• Refrigerating the dough helps prevent spreading and intensifies the rich, warm spice flavors of the pumpkin snickerdoodles.
• Adjust the pumpkin pie spice and cinnamon to suit your taste preferences, creating a more personalized cookie experience.
• Swap regular flour with a gluten-free blend to make these cookies accessible for those with dietary restrictions.

• Prep Time: 1 hour
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 160
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg