Save These Pumpkin Spice Snickerdoodle Cookies transform a classic cookie into the ultimate fall treat bursting with warm spices and real pumpkin. The dough comes together quickly and every bite offers that irresistible chewy texture coated in crunchy cinnamon sugar. Whether you love traditional snickerdoodles or crave a pumpkin-forward dessert, this recipe hits all the nostalgic notes with a cozy autumn twist.
I first baked these cookies on a chilly October afternoon and was instantly hooked. There is nothing like the aroma of pumpkin and spice drifting out of the oven to put everyone in a festive mood.
Ingredients
- All purpose flour: gives body and structure to the cookie while keeping it tender Choose a brand with consistent protein content for best results
- Pumpkin puree: delivers natural flavor and moisture Make sure to use pure pumpkin not pumpkin pie filling for the best texture
- Unsalted butter: adds richness and helps with that classic snickerdoodle chew Use butter that is soft to the touch so it creams well
- White sugar: brings sweetness and helps the cookies spread Go for fine granulated sugar to create the signature crackled look
- Brown sugar: deepens the flavor and boosts moistness Use fresh soft brown sugar that is not dried out
- Egg yolk: helps bind everything while keeping the cookies chewy If possible select a large or extra large egg for consistent texture
- Vanilla extract: rounds out the flavors Seek out pure vanilla rather than imitation for more depth
- Pumpkin spice mixture: infuses the dough with cinnamon ginger nutmeg and cloves Use fresh or high quality spices for boldness
- Cream of tartar: gives traditional snickerdoodles their signature tang and chewy texture Check your spice drawer that it is still active
- Baking soda: makes the cookies rise and puff Be sure it is not past its expiration date
- Cinnamon sugar coating: creates that classic sugary crunchy shell Grind a little extra cinnamon if you love spice
- Salt: sharpens all the flavors Choose fine sea salt or kosher salt for an even finish
Instructions
- Prepare and Preheat:
- First set out all your ingredients to bring them to room temperature This helps with even mixing and cookie spread Preheat your oven to 350 degrees F and line two baking sheets with parchment paper
- Mix Dry Ingredients:
- In a medium bowl whisk together flour pumpkin spice cinnamon cream of tartar baking soda and salt Whisk for a full thirty seconds to make sure baking soda and spices are distributed completely
- Combine Wet Ingredients:
- In a large mixing bowl cream together soft butter white sugar and brown sugar using an electric mixer for about three to four minutes Scrape the bowl and add egg yolk vanilla and pumpkin puree Mix again for one more minute until smooth and softly orange
- Add Dry to Wet:
- Gradually add the dry flour mixture into the wet ingredients Do this in two to three rounds mixing just until you see no more dry flour overmixing makes tougher cookies
- Chill Dough:
- Once the dough comes together cover the bowl tightly and chill in the refrigerator for at least thirty minutes Chilling keeps the cookies thick and prevents excess spreading If you want extra tall cookies chill for ninety minutes
- Make Cinnamon Sugar Coating:
- While dough chills mix white sugar and cinnamon in a shallow dish Use enough cinnamon that the color looks noticeably tan not pale
- Shape Cookies:
- Scoop dough into golf ball size portions and roll between your palms until smooth Roll each ball in the cinnamon sugar coating to make sure it is thickly covered
- Bake:
- Arrange balls on your prepared baking sheets at least two inches apart Bake for eleven to thirteen minutes until edges are set and centers look slightly soft The cookies will puff up and deflate as they cool
- Cool:
- Let cookies rest on the hot baking sheet for five minutes to finish setting before moving to a wire rack Enjoy them warm for gooier centers
Save I love using my own blend of pumpkin spice for more ginger and clove My youngest insists we always bake a double batch because these cookies disappear in no time Every time I see them take a big bite I am reminded how food brings us together around the kitchen table
Storage Tips
Keep leftover cookies in an airtight container at room temperature for four to five days For longer storage freeze baked cookies between layers of parchment in a zip bag They taste almost as good as fresh when thawed at room temperature
Ingredient Substitutions
If you do not have cream of tartar use one teaspoon of lemon juice or white vinegar with the baking soda This will mimic the same chewy texture For gluten free cookies use a cup for cup all purpose flour blend Just be extra gentle when mixing
Serving Suggestions
Serve with mugs of hot apple cider or coffee for the perfect cozy snack Top ice cream with crumbled cookies for an easy autumn sundae I even like to tuck a few into lunchboxes for a sweet surprise
Cultural and Seasonal Context
Snickerdoodle cookies have their roots in early American baking but this pumpkin spice twist turns them into the ultimate fall dessert They are perfect for Halloween and Thanksgiving gatherings or simply as a treat on a crisp day
Seasonal Adaptations
Swap pumpkin spice for chai blend in winter months Try sweet potato puree instead of pumpkin in spring Add chopped toasted pecans for a nutty fall upgrade
Success Stories
Friends have told me these cookies convinced pumpkin skeptics to embrace the season Just last year my neighbor brought a whole tray to book club and they vanished before the meeting even began
Freezer Meal Conversion
Scoop and freeze dough balls on a tray so you can bake off as many or as few cookies as you want Only add the cinnamon sugar coating just before baking for best results The dough freezes well for three months
Save Bake a double batch and freeze half for the next gathering These cookies make fall even sweeter so share them with people you love!
Recipe Guide
- → What makes these cookies soft and chewy?
The addition of pumpkin puree and proper creaming of butter and sugar keeps the texture moist and tender.
- → Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly, providing both flavor and moisture.
- → How can I intensify the spice flavor?
Increase the amount of cinnamon, nutmeg, and add a pinch of cloves for added warmth.
- → What is the best way to coat with cinnamon sugar?
Roll the dough balls generously in a cinnamon sugar mixture before baking for optimal flavor and texture.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to five days to maintain freshness.