Chewy pumpkin snickerdoodles are the ultimate fall indulgence! These sweet little cookies are perfectly spiced with your favorite fall flavors and are super easy to make. You'll definitely want to make a few batches of these cookies this season!
Pumpkin Snickerdoodles Recipe
If you're a fan of pumpkin desserts, then you're going to love these pumpkin snickerdoodle cookies. They are the perfect chewy texture and have the most delicious flavor.
You'll definitely want to make a double batch of these soft pumpkin cookies if you're planning on sharing. They go so quickly and for good reason, just eating one isn't enough!
Cinnamon sugar is already a part of the usual snickerdoodle cookie ingredients that you're probably used to. So adding plenty of pumpkin pie spice and real pumpkin puree take them to the next level, making the most perfect fall cookie.
But who am I kidding, I make these year-round! They're like the most comforting cookie recipe ever with all the warming spices. They may just be one of my favorite cookies!
Why You'll Love This Recipe
These cookies are some of the best you can make! Here's why:
- You can make the cookie day a couple days ahead of time and store until you're ready to bake. Great for those busy holiday seasons when you've got a lot going on in the kitchen.
- These snickerdoodle pumpkin cookies are perfect for sharing!
- Since this recipe is really easy, they're the perfect cookies to let kiddos help you make.
To make the most delicious soft pumpkin cookies, you'll need to pick up the following ingredients at the grocery store:
- brown sugar
- white sugar
- vanilla extract
- pumpkin puree
- all purpose flour
- baking powder
- baking soda
Substitutions and Variations
If you prefer homemade ingredients, you can use your own pumpkin pie spice in lieu of the spices listed. Additionally, you could purchase some pumpkin pie spice at the store.
During the fall, it can often be difficult to find pumpkin purée on the shelves since everyone is baking. So feel free to DIY pumpkin puree!
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this pumpkin cookie recipe without gluten.
For an extra depth of flavor, make brown butter and use it as you would melted butter.
How to Make Pumpkin Snickerdoodles
Begin my melting butter, and then whisk the brown sugar and white sugar into the melted butter. Add the pumpkin purée and and vanilla extract to the medium bowl and whisk until combined.
Then in a large mixing bowl, whisk together the dry ingredients. Flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
Pour the wet ingredients into the flour mixture and use a bench scraper to work all of the ingredients together.
Refrigerate the cookie dough for a minimum of 30 minutes, or up to 48 hours.
Hot Tip: I've found that chilling snickerdoodle dough for around 2 hours produces the best results for baked cookies.
Use a cookie scoop and begin creating dough balls and then use your hands to roll the cookies into smooth 1-inch sized balls.
In a small bowl or plate, create the cinnamon-sugar mixture. Then, roll each ball of dough in plenty of cinnamon sugar.
Place each of the cookie dough balls onto prepared baking sheets that are greased or lined with parchment paper. Then, use your hand to gently press down on each cookie and flatten them.
Bake for 8-10 minutes, until slightly golden brown and the tops of the cookies bounce back at the touch.
Allow the cookies to cool on the cookie sheet for about 10 minutes. Then, use a spatula transfer them to a wire rack to cool completely.
Serve while warm or allow the cookies to come to room temperature and store for later.
How to Store Leftover Pumpkin Snickerdoodles
Place leftover cookies in an airtight container and store at room temperature for up to 1 week. They will be best fresh, within a few days of baking. Make sure they are completely cooled before storing.
You can also freeze your dough or baked cookies. To freeze unbaked cookies, make the dough balls and freeze them on a cookie sheet. Once frozen, transfer to an airtight container or freezer bag and store for up to 3 months.
To bake from frozen, just add a few minutes extra onto the bake time.
To freeze baked cookies, allow each pumpkin cinnamon sugar cookie to freeze for until hard on a baking sheet. Then place them in an airtight container with parchment paper in between each layer. Freeze for up to 3 months and allow to thaw before consuming.
Tips for Success
- Do not substitute pumpkin pie filling for pure pumpkin puree. Pumpkin pie filling already has many of the spices you'll be adding, and you'll want to control the spiced pumpkin flavor!
- Speed up the chill time by placing the dough for snickerdoodle pumpkin cookies into the freezer for about 45 minutes. Most importantly, just make sure the dough is chilled well before baking.
- Serve your warm cookies with a cold glass of milk or a cup of coffee to compliment the delicious fall spices.
You can taste the pumpkin, fall spices, and cinnamon sugar in these pumpkin cookies! Traditional snickerdoodles are made with cream of tartar to add a little bite to the flavor, but this is a snickerdoodle cookie without cream of tartar. I promise you won't miss it! These chewy cookies have a slightly crisp outside and smooth, melt in your mouth inside.
Nope, this pumpkin snickerdoodle cookie batter is egg free! Want to eat raw cookie dough balls? Go for it! These would also be good to make cookie pops!
Chilling the dough is key to getting the right shape for the best cookies. The snickerdoodle dough is really soft when it's mixed together and would be pretty impossible to work with at that consistency. Chilling dough helps the cookies to not spread out too quickly when baking.
Depending on where you live and what time of year it is, you may need to add or subtract some of the chill time.
More Fall Cookie Recipes
- M&M Cookie Bars
- White Chocolate Dipped Chocolate Shortbread Cookies
- White Chocolate Caramel Pumpkin Spice Cookies
- Guilt Free Double Chocolate Cookies
- Old-Fashioned Pumpkin Cookies
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
- Take dough of out fridge. Preheat oven to 350°F.
- Mix together remaining ¼ cup of sugar and ½ teaspoon cinnamon. Roll about 1 ½ tablespoons of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
- Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked but will continue cooking enough as they cool. Allow cookies to cool on baking sheet for at least 10 minutes. The longer they cool the softer and chewier they will be!
Chilling the dough is mandatory for at least 30 minutes. Dough can be chilled for up to 3 days.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 0g