Pumpkin Snickerdoodle Cookies – Soft, Chewy, and Perfect for Fall
1. Introduction
If you love the warm cinnamon sugar coating of classic snickerdoodles and the rich, seasonal flavor of pumpkin, you’re going to adore Pumpkin Snickerdoodle Cookies. These soft, chewy cookies are the perfect marriage of fall spice and comforting sweetness.
Perfect for autumn bake sales, cozy family weekends, or adding to your holiday cookie trays, they require no chilling of dough and come together quickly. In this article, you’ll learn exactly how to make them soft, flavorful, and perfectly spiced — plus a few fun variations.
2. Ingredients Breakdown
For the Cookie Dough:
- All-Purpose Flour – Provides structure for the cookies.
- Baking Powder & Baking Soda – Help the cookies rise and stay soft.
- Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves.
- Salt – Enhances flavor balance.
- Unsalted Butter – For rich flavor and tenderness.
- Granulated Sugar – Sweetens and adds crispness to edges.
- Brown Sugar – Adds moisture and depth of flavor.
- Pumpkin Puree – Gives natural sweetness and seasonal taste.
- Egg Yolk – Keeps cookies tender without adding too much moisture.
- Vanilla Extract – Enhances the flavor profile.
For the Coating:
- Granulated Sugar – Creates a crisp coating.
- Ground Cinnamon – Adds warmth and aroma.
Substitution Tips:
- Use gluten-free flour for a gluten-free version.
- Dairy-free: Swap butter for vegan margarine.
- For stronger spice, add extra cinnamon or nutmeg.
3. Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add Wet Ingredients
Mix in pumpkin puree, egg yolk, and vanilla extract until combined.
Step 5: Combine Dough
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Make Coating
In a small bowl, stir together sugar and cinnamon for rolling.
Step 7: Shape and Bake
Scoop tablespoon-sized portions of dough, roll into balls, coat in cinnamon sugar, and place on prepared baking sheets. Bake for 10–12 minutes or until edges are set.
Step 8: Cool and Serve
Cool cookies on the sheet for 5 minutes before transferring to a wire rack.
4. Tips and Variations
- Extra chewy: Slightly underbake and let finish setting on the tray.
- Frosted version: Drizzle with cream cheese glaze for added sweetness.
- Pumpkin-chocolate twist: Add mini chocolate chips to the dough.
- Bolder flavor: Increase pumpkin pie spice for extra warmth.
5. Serving Suggestions
- Serve with chai tea or hot apple cider for a cozy fall snack.
- Add to a holiday cookie platter with gingerbread and shortbread.
- Package in cellophane with a cinnamon stick for a festive gift.
6. Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Reheating: Warm in the microwave for 8–10 seconds for a fresh-from-the-oven feel.
7. Recipe Notes
- Use canned pumpkin puree (not pie filling) for best results.
- Avoid overmixing the dough to keep cookies tender.
- For thicker cookies, chill dough for 30 minutes before baking.
8. Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Fat | 6g |
| Saturated Fat | 3.5g |
| Carbs | 20g |
| Sugar | 11g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 90mg |
| Cholesterol | 20mg |
| Calcium | 10mg |
| Iron | 0.7mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
Coating:
- ¼ cup granulated sugar
- 1 ½ tsp cinnamon
Instructions:
- Preheat oven to 350°F and line baking sheets.
- Whisk dry ingredients in a bowl.
- Cream butter and sugars; mix in pumpkin, egg yolk, vanilla.
- Add dry ingredients; mix until combined.
- Mix cinnamon and sugar for coating.
- Shape dough into balls, roll in coating, bake 10–12 minutes.
- Cool before serving.
Notes: Chill dough for thicker cookies.
🏷️ Diet Tags: Vegetarian, Nut-Free
🌿 Health Benefits: Pumpkin adds vitamin A, fiber, and antioxidants.
10. Conclusion
Pumpkin Snickerdoodle Cookies combine everything you love about fall — warm spices, soft chewy texture, and that irresistible cinnamon sugar coating. They’re simple enough for everyday baking but special enough for holiday gatherings. Bake a batch, pour yourself a warm drink, and enjoy the perfect taste of autumn.