Spicy-Sweet Pumpkin Snickerdoodles Recipe: Fall’s Cozy Treat

Fall’s crisp breeze carries whispers of warm, comforting treats like these delectable pumpkin snickerdoodles.

Soft, pillowy cookies dance with the perfect blend of spices and sweet pumpkin flavor.

These irresistible snickerdoodles combine classic cinnamon-sugar goodness with rich autumnal notes that make every bite feel like a cozy embrace.

Cinnamon and sugar coat each cookie, creating a crackling exterior that gives way to a tender, spiced center.

The secret lies in balancing pumpkin subtle sweetness with traditional snickerdoodle warmth.

You’ll find these cookies disappear faster than leaves falling from autumn trees.

Bake a batch and watch smiles spread like melted butter across eager faces.

What Makes Pumpkin Snickerdoodles So Good

• Dive into a delightful autumn-inspired treat that captures the warm, comforting flavors of pumpkin and classic snickerdoodle spices in every bite.
• Perfect for home bakers of all skill levels, this recipe offers simple steps and clear instructions that make creating delicious cookies a breeze, even for those new to baking.
• These soft, pillowy cookies deliver a perfect balance of sweet and spicy notes that appeal to both kids and adults, making them ideal for family gatherings, potlucks, or cozy afternoon snacks.
• The dough can be prepared in advance and chilled, allowing for stress-free baking and the flexibility to enjoy fresh, warm cookies whenever the craving strikes.

Pumpkin Snickerdoodles Ingredient List

• All-Purpose Flour: The primary structure and texture foundation for the snickerdoodle cookies.
• Cornstarch: Helps create a softer, more tender cookie texture.

• Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Ground Allspice: These warm spices provide deep, complex flavor and complement the pumpkin profile.
• Salt: Enhances and balances the overall taste of the cookies.

• Cream of Tartar, Baking Soda, Baking Powder: Essential ingredients that help the cookies rise and create a light, airy texture.

• Unsalted Butter: Provides rich flavor and helps create a tender cookie crumb.
• Granulated Sugar, Light Brown Sugar: Add sweetness and contribute to the cookie's texture and caramelization.
• Egg Yolk: Adds richness and helps bind the ingredients together.
• Pumpkin Puree: Introduces moisture and authentic pumpkin flavor to the cookies.
• Vanilla Extract: Enhances the overall flavor profile of the snickerdoodles.

• Granulated Sugar, Ground Cinnamon: Creates a sweet and spicy outer layer for the cookies.

How to Bake Pumpkin Snickerdoodles

Step 1: Whisk Dry Ingredients

Grab a large mixing bowl and toss in flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, cloves, and allspice.

Whisk everything together until perfectly blended and set aside.

Step 2: Cream Butter and Sugars

Using an electric mixer, beat unsalted butter, granulated sugar, and light brown sugar until the mixture becomes super fluffy and light, which takes about 2 minutes.

Step 3: Add Wet Components

Lower the mixer speed and drop in the egg yolk.

Mix well.

Then pour in pumpkin puree and vanilla extract, blending until smooth and creamy.

Step 4: Merge Wet and Dry Mixtures

Slowly add dry ingredients to the wet mixture on low speed.

Stir just until combined.

Use a spatula to scrape down bowl sides, ensuring everything gets mixed perfectly.

Step 5: Chill Cookie Dough

Wrap the cookie dough in plastic and park it in the refrigerator for 3 hours.

If you’re short on time, freeze for 45 minutes.

This step helps create thick, delicious cookies.

Step 6: Prepare Oven and Rolling Mix

Heat the oven to 350°F.

Line baking sheets with parchment paper.

Mix remaining sugar and ground cinnamon in a small bowl for coating.

Step 7: Form Cookie Balls

Scoop dough using a cookie scoop and roll into balls.

Generously coat each ball in the cinnamon-sugar mixture.

Pro tip: Roll into tall ovals for thicker cookies.

Step 8: Bake Snickerdoodles

Place coated dough balls on baking sheets, keeping 2 inches apart.

Bake for 11-14 minutes until tops look set and slightly cracked.

If cookies aren’t spreading by minute 9, tap the baking sheet on the counter 2-3 times.

Step 9: Cool and Enjoy

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Grab a glass of milk and enjoy your homemade pumpkin snickerdoodles!

Recipe Tips for Pumpkin Snickerdoodles

• Refrigerate the dough for at least 3 hours to prevent spreading and create perfectly thick, soft cookies with concentrated flavors.
• Roll dough into tall oval shapes instead of perfect balls to achieve thicker, more substantial cookies with better texture and height.
• If cookies aren't spreading by minute 9, gently tap the baking sheet on the counter 2-3 times to help them flatten evenly.
• Use fresh, high-quality ground spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor and create a more complex taste profile.
• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack, allowing them to set and prevent breaking.

Storing Pumpkin Snickerdoodles the Right Way

• Transfer cooled cookies to an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days, maintaining their soft texture and delicious flavor.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months, ensuring maximum freshness and taste when thawed.
• Store cookies in a sealed container at room temperature for 3-4 days, keeping them away from direct sunlight and heat sources to preserve their quality and crispness.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 2-3 minutes to restore their just-baked warmth and soft texture.

Pumpkin Snickerdoodles Pairing Ideas

• Warm Beverage Harmony: Pair these pumpkin snickerdoodles with a steaming mug of chai latte, where the spicy notes of cardamom and ginger complement the cookie's warm autumn flavors.
• Milk Pairing Magic: Enjoy a cold glass of whole milk alongside these cookies, allowing the creamy richness to balance the cookies' spiced sweetness and provide a classic dunking experience.
• Dessert Wine Delight: Select a late harvest Riesling with its subtle sweetness and hints of honey, creating a delightful contrast to the cinnamon-sugar coating and pumpkin undertones.
• Gourmet Coffee Connection: Brew a smooth medium-roast coffee with caramel or vanilla notes that will enhance the cookie's warmth and bring out the nuanced spice profile of the snickerdoodles.

Pumpkin Snickerdoodles with a Twist

• Gluten-Free Pumpkin Snickerdoodles: Replace regular flour with a gluten-free blend, ensuring the same texture and taste while making the recipe safe for those with gluten sensitivities.
• Vegan Pumpkin Snickerdoodles: Swap butter with coconut oil, use a flax egg instead of egg yolk, and choose plant-based sugar to create a completely dairy-free and egg-free version.
• Low-Sugar Pumpkin Snickerdoodles: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic snickerdoodle flavor profile.
• Keto-Friendly Pumpkin Snickerdoodles: Use almond flour instead of wheat flour, replace sugar with erythritol, and incorporate additional spices to create a low-carb alternative that fits ketogenic dietary needs.

FAQs

• Why do I need to chill the cookie dough?

Chilling helps prevent the cookies from spreading too much during baking and allows the flavors to develop. Cold dough also creates a thicker, more flavorful cookie with better texture.

• Can I use canned pumpkin puree or fresh pumpkin?

Canned pumpkin puree works best for this recipe. Fresh pumpkin can be too watery and might affect the cookie’s consistency. Always use pure pumpkin puree, not pumpkin pie filling.

• How can I tell if the cookies are done baking?

Look for slightly cracked tops and edges that are just set. The centers should still look slightly soft. The cookies will continue to firm up as they cool on the baking sheet.

• What if my dough is too sticky to roll?

If the dough is too soft, return it to the refrigerator for an additional 30 minutes. This will make it easier to handle and roll into balls without sticking to your hands.

Pumpkin Snickerdoodles Recipe

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4.9 from 31 reviews

• Total Time: 3 hours 14 minutes
• Yield: 24 1x

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Description

Seasonal warmth fills kitchens with pumpkin snickerdoodles, a delightful twist on classic cookies that blend autumn spices and sweet comfort. Cinnamon-sugar coated and perfectly chewy, these treats promise to become your new fall favorite for sharing with friends and family.

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Ingredients

Scale 1x2x3x

Pumpkin and Sugars:

• 1/2 cup pumpkin puree
• 3/4 cup granulated sugar
• 2/3 cup packed light brown sugar
• 1/4 cup granulated sugar (for coating)

Baking Ingredients:

• 2 1/2 cups all-purpose flour
• 12 tablespoons (170 grams) unsalted butter
• 1 large egg yolk
• 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract

Spices and Seasonings:

• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cinnamon (for coating)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

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Instructions

1. Combine all dry ingredients in a large mixing bowl, whisking thoroughly to distribute spices evenly and create a uniform flour mixture. Ensure no clumps remain and set aside.

1. Utilize an electric mixer to cream butter and sugars until the mixture transforms into a light, airy consistency, approximately 2 minutes at medium speed.

1. Introduce egg yolk to the butter mixture, blending until fully integrated. Add pumpkin puree and vanilla extract, continuing to mix until the texture becomes smooth and homogeneous.

1. Gradually fold dry ingredients into the wet mixture at low speed, mixing just until incorporated. Carefully scrape bowl sides to ensure complete integration of ingredients.

1. Refrigerate the dough for 3 hours or quick-freeze for 45 minutes. Chilling is crucial for developing flavor and preventing excessive spreading during baking.

1. Heat oven to 350°F. Line baking sheets with parchment paper. Prepare a separate small bowl with cinnamon-sugar mixture for coating cookies.

1. Portion dough using a cookie scoop, forming balls and rolling them generously in the cinnamon-sugar mixture. For optimal thickness, shape dough into tall oval shapes instead of perfect spheres.

1. Arrange cookie dough on prepared sheets, maintaining 2-inch spacing. Bake 11-14 minutes until tops appear set and slightly cracked. If cookies aren’t spreading by 9 minutes, tap baking sheet against counter 2-3 times to encourage expansion.

1. Rest cookies on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling. Cookies will continue to set during this cooling period.

Notes

• Chill the dough thoroughly to prevent spreading and create a more concentrated flavor profile.
• Use fresh, high-quality spices to enhance the pumpkin and cinnamon notes in the cookies.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Roll cookies in different spice mixtures like cardamom or pumpkin pie spice for unique flavor variations.

• Prep Time: 3 hours
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 132
• Sugar: 8 g
• Sodium: 80 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 20 mg