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If you love the cozy taste of fall, these Pumpkin Snickerdoodle Cookies are the perfect treat to celebrate the season. Soft, chewy, and loaded with warm spices, they combine everything you love about traditional snickerdoodles with a delicious pumpkin twist. With every bite, you’ll taste cinnamon, nutmeg, and ginger blended with creamy pumpkin for a cookie that’s both comforting and irresistible.
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Whether you’re planning a fall gathering, baking for a cozy weekend at home, or looking for an easy pumpkin spice dessert, this recipe delivers bakery-style results without any complicated steps.
Why You’ll Love This Recipe
These pumpkin snickerdoodles are a fall favorite for a reason. They’re quick to make, full of seasonal flavor, and the texture is pure perfection—soft in the center with slightly crisp edges. Here’s why they’ll become a go-to in your kitchen:
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- Perfect fall dessert: The ultimate mix of pumpkin and cinnamon for cozy autumn vibes.
- Soft and chewy texture: Pumpkin puree keeps the cookies moist and tender.
- Simple ingredients: Uses everyday pantry staples.
- No chilling required: Ready to bake as soon as you finish mixing.
- Crowd-pleaser: Great for cookie swaps, bake sales, or holiday dessert trays.
Ingredients Breakdown
Here’s what makes these pumpkin snickerdoodles so irresistible:
For the Cookie Dough
- All-purpose flour: The base that gives structure to your cookies.
- Baking powder & baking soda: Provide lift and the perfect soft, chewy texture.
- Ground cinnamon, ginger, and nutmeg: Add warmth and depth for that classic pumpkin spice flavor.
- Salt: Balances the sweetness and enhances every spice.
- Unsalted butter: Softened butter creates a rich and creamy texture.
- Granulated sugar & brown sugar: White sugar keeps the edges crisp, while brown sugar adds moisture and caramel notes.
- Egg: Helps bind the dough and adds richness.
- Vanilla extract: Brings out the sweet and spiced notes.
- Pumpkin puree: The star ingredient that gives these cookies their signature flavor and soft texture.
For Rolling
- Granulated sugar & ground cinnamon: The traditional snickerdoodle coating for that sweet, spiced crunch.
Tips and Tricks for the Best Pumpkin Snickerdoodles
- Use pure pumpkin puree: Avoid pumpkin pie filling—it has added sugar and spices that can throw off the balance.
- Don’t overmix the dough: Overmixing can make cookies tough instead of soft and chewy.
- Adjust baking time: For extra soft cookies, bake just until the edges are set but the centers look slightly underdone.
- Add a cooling step: Letting cookies rest on the baking sheet helps them firm up without drying out.
- Use room-temperature ingredients: Soft butter and eggs mix more evenly, creating smoother dough.
Variations and Customizations
Want to personalize your cookies? Try one of these fun twists:
- Pumpkin Cream Cheese Cookies: Add a small cube of sweetened cream cheese to the center before baking.
- White Chocolate Drizzle: Drizzle melted white chocolate over cooled cookies for an elegant touch.
- Maple Glaze: Whisk powdered sugar, milk, and a splash of maple syrup for a sweet glaze.
- Nutty Crunch: Mix in ½ cup of chopped pecans or walnuts for texture.
- Extra Spiced: Add a pinch of cloves or allspice for a bolder flavor profile.
Pairing Suggestions
These cookies pair perfectly with your favorite cozy beverages:
- Hot Coffee or Latte: Pumpkin spice latte and pumpkin cookies—name a better duo.
- Apple Cider: The warm spices complement the fruity sweetness.
- Hot Chocolate: For an indulgent dessert pairing.
- Vanilla Ice Cream: Sandwich two cookies around a scoop for a festive fall ice cream sandwich.
Storage Instructions
Keep your cookies soft and flavorful for days with these easy storage tips:
- Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread inside the container to help retain moisture.
- Refrigerator: Store for up to 7 days for extended freshness.
- Freezer: Freeze unbaked dough balls or baked cookies for up to 2 months. To bake frozen dough, simply add 1–2 extra minutes to the baking time.
Popular Questions
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10–15 minutes before scooping.
Why are my cookies flat?
If your butter was too soft or melted, your cookies may spread too much. To fix this, chill the dough briefly before baking.
Can I use pumpkin pie spice instead of individual spices?
Absolutely. Replace the cinnamon, ginger, and nutmeg with 1 ½ teaspoons of pumpkin pie spice.
Can I double the recipe?
Yes, this recipe doubles beautifully for holiday baking or sharing with friends.
Pumpkin Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, beat softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and pumpkin puree until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
- In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon.
- Using a tablespoon or cookie scoop, roll dough into balls and coat in the cinnamon-sugar mixture.
- Arrange cookies 2 inches apart on the baking sheet and bake for 10–12 minutes, until edges are set but centers are soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature with coffee or tea.
Notes
- Always use pure pumpkin puree for best results.
- These cookies taste even better the next day as the spices develop overnight.
- For crispier edges, bake an extra 1–2 minutes.
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